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Italian Cream Cheese Ricotta Cheesecake - Easy Recipes Favorite

This creamy Italian Cream Cheese and Ricotta Cheesecake is a deliciously rich dessert perfect for any special occasion or family gathering.
Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Course: Desserts
Cuisine: Italian
Keywords: easy crockpot recipes taco pasta, easy pasta recipes spaghetti noodles, easy recipes, Fingerfood Baby, monkey bread easy recipe, Tucson Chicken Pasta, vanilla bean ninja creami ice cream recipes
Servings: 12 slices
Author: Betty

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

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. In a large bowl, blend ricotta and cream cheese until smooth using an electric mixer.
  3. Add sugar, flour, orange zest, lemon zest, vanilla extract, and salt. Mix until fully combined.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the melted butter until the batter is smooth and creamy.
  6. Pour the batter into the prepared springform pan.
  7. Bake in the preheated oven for 75 to 85 minutes, or until the center is set and the top is golden brown.
  8. Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour.
  9. Remove from oven and let cool completely. Refrigerate for at least 4 hours or overnight before serving.

Notes

Ensure the cream cheese is fully softened to avoid lumps. This cheesecake is even better the next day!