An Italian Cheesecake is lighter than a normal American cheesecake and used grated ricotta cheese instead of cream cheese.
For the crust
- 1 cup graham crackers or digestive cookie crumbs
- 3 tbsp melted unsalted butter
For the Filling
- 8 oz full-fat cream cheese
- 540g whole milk ricotta cheese
- 4 large eggs
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ tbsp cornstarch
- 2 teaspoon vanilla extract
- 1 lemon zest, grated
Preheat the oven to 350 degrees F. Wrap the bottom and sides of a springform pan with one large piece of foil and then with another.
Add crumbs and melted butter in a medium-sized bowl and combine thoroughly until moistened.
Press the mixture into a pan with the bottom of a glass to press into even layer. Bake for 10 minutes or until golden brown.
In a large bowl, beat the cream cheese with an electric mixer for 2 minutes or until smooth and lump-free.
Add ricotta and sugar and beat until smooth and fully combined.
Next, add eggs one at a time and beat until combined.
Lastly, add cornstarch, vanilla extract, and zest and beat until blended and smooth.
Meanwhile, take out your base from the oven and allow it to cool completely.
Pour the cheese batter over the crust and spread evenly.
Place pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan. Place carefully in the oven and bake for 60-70 minutes or until sides of the cheesecake are set but the center is still slightly wobbly.
Allow the pan to cool down completely and cover the cheesecake with plastic wrap. Refrigerate for about 8 hours to set.
Serve it chilled, the next day.