Table of Contents
- Key Takeaways
- Why This Easy Ricotta Cheesecake Is a Must-Bake
- From Betty’s Kitchen to Yours: A Story of Sweet Memories
- The Magic Behind Italian Cheesecake Made Easy
- Pairings, Occasions, and Serving Ideas
- Tips for the Perfect Cheesecake Texture
- Behind the Scenes at Betty Cooks
- Notes & Tips
Key Takeaways
This Italian Cream Cheese and Ricotta Cheesecake recipe from Betty Cooks blends simplicity with elegance. It’s an easy recipe that delivers creamy texture, rich flavor, and reliable results for any baker. Whether you’re new to baking or a seasoned pro, this dessert is sure to impress.
Why This Easy Ricotta Cheesecake Is a Must-Bake
If you’re searching for easy recipes that bring a wow factor to your table, look no further. This Italian cheesecake combines ricotta and cream cheese for a uniquely smooth, rich dessert that’s both elegant and approachable. It’s ideal for holidays, birthdays, or just because you crave something sweet and homemade.
From Betty’s Kitchen to Yours: A Story of Sweet Memories
Betty, the heart behind Betty Cooks, has always believed in creating moments around food. This easy recipes gem started as a family tradition and became a reader favorite thanks to its reliability and irresistible flavor. It’s a cheesecake with heart and heritage, ready to create new memories in your home.
The Magic Behind Italian Cheesecake Made Easy
Unlike traditional New York-style cheesecakes, this Italian version uses ricotta for a lighter, silkier texture. The combination of citrus zest, vanilla, and a gentle bake brings out bright, balanced notes. If you’ve been searching for easy pasta recipes spaghetti noodles can’t satisfy, let dessert take center stage tonight!
Pairings, Occasions, and Serving Ideas
This cheesecake is a showstopper all on its own, but it pairs beautifully with fresh berries, chocolate drizzle, or espresso. Whether you’re hosting guests or craving a slice after dinner, it fits every moment. It’s also a perfect way to finish off a meal featuring Tucson Chicken Pasta or even monkey bread easy recipe creations.
Tips for the Perfect Cheesecake Texture
Achieving the perfect creamy texture is all about temperature and timing. Use room temperature cream cheese, don’t overmix, and let the cake rest in the oven post-bake. These steps help reduce cracks and ensure that this easy crockpot recipes taco pasta-level comfort extends to your dessert, too.
Behind the Scenes at Betty Cooks
At Betty Cooks, we believe in making cooking joyful and simple. Whether you’re whipping up vanilla bean ninja creami ice cream recipes or trying your hand at something sweet like this ricotta cheesecake, we’re here to guide, inspire, and share the love of good food.
Notes & Tips
Refrigerate your cheesecake overnight for the best texture and flavor. For a fun twist, serve with fruit compote or citrus curd. And remember, the main keyword “easy recipes” really sums up why this dessert belongs in your rotation—simple to make, unforgettable to eat!
Italian Cream Cheese Ricotta Cheesecake – Easy Recipes Favorite
Ingredients
- 1 pound ricotta cheese
- 2 (8 ounce) packages cream cheese, softened
- 1½ cups white sugar
- ¼ cup all-purpose flour
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 5 large eggs
- ¼ cup butter, melted and cooled
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a large bowl, blend ricotta and cream cheese until smooth using an electric mixer.
- Add sugar, flour, orange zest, lemon zest, vanilla extract, and salt. Mix until fully combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the melted butter until the batter is smooth and creamy.
- Pour the batter into the prepared springform pan.
- Bake in the preheated oven for 75 to 85 minutes, or until the center is set and the top is golden brown.
- Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely. Refrigerate for at least 4 hours or overnight before serving.
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