Italian Lemon Ricotta Cheesecake Recipe

Ingredients

• Ricotta cheese

  whole milk

  1.36kg

• Egg

  whole

  8 large or 400g

• Sweetener

  1 ¼ cup or 250g

• Vanilla extract

  1 tsp or 4g

• Lemon zest

  300g

• Olive oil

  1 tbsp or 14g

• Yogurt - Collective

  20 tablespoon or 333g

Directions

1. Preheat the oven to 425 degrees F.
2. Strain the ricotta cheese and discard the liquid.
3. In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sugar, vanilla extract, and lemon zest. Mix, starting on low and increasing to medium-low (2 on the KitchenAid mixer) speed for 10 minutes. The mixture will look light and fluffy, like a batter of sorts. If using a hand-mixer, keep the speed low. If using a wooden spoon, mix continuously until fluffy.
4. Coat the bottom and sides of a 9" springform pan with olive oil (this is very important or the cake will stick to the pan). Place the springform pan on a large sheet pan.
5. Pour the batter into the springform pan and give it a little shake.
6. Bake for 30 minutes at 425 degrees F, then turn the heat down 375 degrees F and bake for another 40 to 45 minutes or until the batter has mostly firmed up and the top of the cake has gained a nice golden brown color (the cake may still jiggle slightly when you take it out, but it will become fully firm once cooled).
7. Remove from the heat and allow the cake to cool completely (1 to 2 hours) and then cover with plastic wrap and refrigerate for at least 6 hours. If you have the time, it's best to refrigerate the cake overnight).
8. When the cake is fully chilled, you can remove the springform pan. Slice and serve! And if you like, add a bit more lemon zest over each piece.
9. Recipe by: Suzy Karadsheh (source: https://www.themediterraneandish.com/lemon-ricotta-cheesecake/#wprm-recipe-container-49018)