This creamy ricotta cheesecake is a family classic—light, lemony, and perfect for gatherings. Nonna’s recipe brings nostalgia in every bite!

Scale

2 cups ricotta cheese

1 cup cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/4 teaspoon salt

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup sugar (for crust)

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1. Mix graham cracker crumbs, melted butter, and sugar. Press into springform pan. Chill 15 minutes.

2. Beat ricotta and cream cheese until smooth.

3. Add sugar, then eggs one at a time. Mix well.

4. Stir in vanilla, lemon zest, and salt.

5. Pour batter over crust. Bake at 325°F for 55–65 minutes until set.

6. Cool in oven with door ajar for 1 hour. Chill 4+ hours before serving.

For best results, use full-fat ricotta and allow the cheesecake to chill overnight before serving.