Cheesecake made with ricotta cheese

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This super rich, creamy, tangy, no frills, crustless Italian-style cheesecake is easier than you'd think to prepare at home! It's always a HUGE hit with everyone at the table. Perfect for holiday desserts, dinner parties, and celebratory meals.

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The virtues of this silky lemon-ricotta cheesecake, made with both ricotta and mascarpone, are countless: it is super easy; it can be made a day in advance; it feeds many people; and people love it. #lemon #ricotta #cheesecake Lemon Ricotta Cheesecake, Recipes Deserts, Ricotta Cream, Cheddar Cornbread, Ricotta Cheesecake, I'm Fat, Cake Cheesecake, Amazing Desserts, Lemon Ricotta

Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be…

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