Hello, my dear readers!

The sun is shining, the days are getting longer, and with April in full swing, I can’t help but reminisce about a heartwarming story involving my youngest son, Nick, and a delightful dessert that has become a family favorite. As you know, Nick is quite the rascal and has a serious sweet tooth. One day, after a particularly challenging week at school, he came home feeling a little down. I knew that the perfect way to cheer him up was to whip up one of his favorite treats: a scrumptious Ricotta Cheesecake!

As we gathered the ingredients, I couldn’t help but smile as I watched Nick’s excitement grow. His little hands were eager to help mix the eggs and ricotta cheese together, and it was absolutely adorable to see him so focused on the task at hand. Once our cheesecake masterpiece was in the oven, we sat down to chat about his week. By the time the cake was ready, his spirits had lifted, and we enjoyed a delicious slice together. It’s moments like these that truly warm my heart.

Now, let’s get to the recipe! This Ricotta Cheesecake is not only delectable but also incredibly easy to make. The smooth and creamy texture accompanied by a hint of citrus is sure to be a hit with your family too!

Ricotta Cheesecake Recipe:

Ingredients:
– 2 cups whole milk ricotta cheese
– 1/2 cup granulated sugar
– 3 large eggs
– 1 tablespoon all-purpose flour
– 1 tablespoon grated lemon zest
– 1 tablespoon grated orange zest
– 1 teaspoon pure vanilla extract
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (180°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.

2. In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix well until the sugar is dissolved and the mixture is smooth.

3. Add the eggs one at a time, mixing well after each addition.

4. Gently fold in the flour, lemon zest, orange zest, and vanilla extract. Mix until everything is combined and smooth, but be careful not to overmix.

5. Pour the batter into the prepared cake pan and smooth the top with a spatula.

6. Bake for 45-50 minutes, or until the edges are golden brown and the center is set. Keep an eye on it, as oven temperatures may vary!

7. Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.

8. Once cooled, gently run a knife around the edges of the pan to loosen the cheesecake before transferring it to a serving plate. Dust with confectioners’ sugar just before serving.

I hope you and your family enjoy this delightful dessert as much as mine does! Remember, it’s not just about the food we make but also the memories we create while making it together. Wishing you all a lovely April filled with laughter, love, and tasty treats!

Warmest wishes,
Lisa