Ingredients
Scale
Ingredients for the crust:
- 2 cups of graham cracker crumbs
- 1/3 cup of granulated sugar
- 1 stick of melted butter, room temperature
Ingredients for the cheesecake:
- 1 package of Philadelphia cream cheese, room temperature
- 4 cups of whole milk Ricotta cheese
- 3 brown eggs, farm fresh if at all possible
- 1 teaspoon of almond extract (can substitute pure vanilla extract)
- 1 teaspoon of salt
- 3/4 cup of sugar
- 1–2 teaspoons of lemon zest (can also use orange zest)
- Dash of rum
Topping ideas:
- Fresh berries (or any kind of fresh fruit)
- Chocolate chips
- A simple dusting of powdered sugar
Instructions
- Preheat oven to 325°
- Spray and flour a springform pan
- Combine crust ingredients into a large bowl, mixing thoroughly
- Line the springform pan with tin foil, and pat the mixture into the pan. Bake for ten minutes, taking out of the oven and letting cool while you prepare the rest of the cheesecake
- Using a clean food processor or handheld mixer, beat ricotta cheese and cream cheese until completely smooth
- Add in sugar, salt, and extract of your choice, again, beating thoroughly
- Begin to add eggs slowly and one at a time
- Finally, add your rum and lemon zest
- Pour filling into the crust
- Place cheesecake into the preheated oven and bake for about 50 minutes
- Once finished, let cool on a wire rack. CAREFULLY remove the springform pan, making sure crust isn’t sticking to the sides
- Cover loosely in plastic wrap and place in fridge for 8 hours
- Add desired toppings and serve