Ingredients
Scale
- 3 pounds whole milk ricotta cheese
- 1 ¼ cups (259g) sugar
- 1 teaspoon vanilla extract
- 4 teaspoons lemon zest (from about 3 lemons)
- 8 large eggs (divided)
Instructions
- Line a fine-mesh strainer or colander with cheesecloth and place it over a bowl.
- Spoon the ricotta into the cheesecloth and cover it.
- Allow it to sit and strain for at least 4 hours, preferably overnight.
- Discard the liquid from the ricotta.
Notes
Using fresh lemons for zest will enhance the flavor.
Ensure the ricotta is well-drained for the best texture.
This cheesecake can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 200mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.