Ingredients
Scale
- 2 cups ricotta cheese, drained
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with melted butter until evenly coated. Press into the bottom of the pan.
- In another bowl, combine ricotta cheese and cream cheese using an electric mixer until smooth.
- Gradually add sugar, vanilla extract, lemon zest, lemon juice, salt, and nutmeg; blend until combined.
- Add eggs one at a time on low speed until just mixed.
- Pour the filling over the crust and spread evenly.
- Bake for 50–60 minutes or until edges are set but center remains slightly jiggly.
- Turn off the oven and let cool inside with the door ajar for about 30 minutes.
- Refrigerate for at least 2–3 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg