All you need is 5 ingredients for this lighter, airy, gluten-free cheesecake recipe. With some advance preparation and by following my simple tips, you can have the perfect ricotta cheesecake to serve at your next gathering. For best results, make Italian cheesecake a night in advance to give it several hours to chill and set in the fridge. And be sure to mix the batter for a good 10 minutes -- this is the secret to a perfectly airy lemon ricotta cheesecake!

PREP – 15MINUTES MINS
COOK – 1HOUR HR 15MINUTES MINS
COOLING TIME (ROOM TEMP + FRIDGE) 10HOURS HRS
TOTAL – 11HOURS HRS 30MINUTES MINS
Cuisine:

ITALIAN

SERVES – 10 SLICES
Course:

DESSERT

Ingredients​

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• ▢3 pounds whole milk ricotta cheese
• ▢8 large eggs
• ▢1 ¼ cup sugar
• ▢1 teaspoon vanilla extract
• ▢Zest of 3 lemons
• ▢Olive oil to coat the pan

Instructions​

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• Preheat the oven to 425 degrees F.
• Strain the ricotta cheese and discard the liquid.
• 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.
• 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.
• Pour the batter into the springform pan and give it a little shake.
• 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).
• 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).
• 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.