Crushed digestive biscuits - 1 ½ cups Melted butter - 6 tablespoons Fresh ricotta cheese - 2 pounds Granulated sugar - 1 cup Eggs - 4 Vanilla extract - 2 teaspoons Lemon zest - 1 teaspoon All-purpose flour - 1 tablespoon Salt - As required

step - 1

Begin by preheating your oven to 325°F (165°C). Take a 9-inch springform pan and lightly grease it with butter or cooking spray.

step - 2

Combine the crushed digestive biscuits and melted butter until the crumbs are evenly coated. Press the mixture firmly onto the bottom of the prepared pan to create a uniform crust. Place the pan in the refrigerator.

step - 3

Add the fresh ricotta cheese with granulated sugar. Use an electric mixer on medium speed to blend the two ingredients together until smooth and creamy. Add the eggs, one at a time, to the ricotta mixture, beat well after each addition.

step - 4

Stir in the vanilla extract, lemon zest, all-purpose flour, and a pinch of salt. Continue to mix until all the ingredients are well combined, ensuring a silky and homogeneous batter.

step - 5

Retrieve the prepared springform pan from the refrigerator. Pour the ricotta mixture into the pan, spreading it evenly over the chilled crust.

step - 6

Place the pan in the preheated oven and bake for approximately 60-70 minutes. Try to avoid over-baking, as it can lead to a dry texture.

step - 7

Once baked, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.

step - 8

Carefully remove the springform pan's sides before serving. Slice the cheesecake into wedges, place on a serving platter, and top with whipped cream, powdered sugar, or fresh berries.

Thank You for Watching

For full Guided Recipe