Ingredients
Scale
- 2 cups fresh ricotta Cheese (full-fat works best)
- 3 large eggs
- 1/2 cup sugar (or adjust to taste)
- 2 Lemons (zest of both, juice of one)
- 1 tsp vanilla extract
- A pinch of salt
- Butter for greasing the baking dish
- Powdered sugar for dusting (optional)
- Fresh Berries for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a baking pan and the sides of the pan with butter, ideally a circular one that is 8 inches in diameter – if you have a cheesecake pan, use that.
- Beat the eggs in a large bowl until they are fluffy and light, then you can mix the ricotta cheese into the eggs until everything is nicely mixed – if you have a food processor, use that on low speed.
- Sugar, lemon zest, lemon juice, vanilla essence, and a dash of salt should be added and stirred together, then combine all ingredients well until you have a smooth texture.
- Next, pour the finished cheesecake batter into the prepared baking dish.
- Then place the dish in the oven on the middle oven rack and bake it for about 40-45 minutes cooking time, or until the center is set and the top is lightly golden – it should still have a slight jiggle in the center.
- Take it out of the oven and let it cool for at least twenty minutes.
Depending on your preferences, it can be served hot, at room temperature, or cold after being stored in the fridge. Just ensure that before serving, dust it with powdered sugar and maybe top it off with some fresh berries.
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