Ricotta Cheesecake Cinnamon Crust (Print-Friendly Version)

Creamy ricotta cheesecake meets a cinnamon zwieback crust, complemented by a luscious sour cream topping. Italian cheesecake, homemade, and easy dessert lovers will appreciate this smooth, old-fashioned treat—one to keep handy.

# Ingredients You’ll Need:

→ Crust

01 - 1 and 2/3 cups zwieback crumbs, or substitute with rusk or plain biscotti crumbs
02 - 3 tablespoons granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/3 cup unsalted butter, softened

→ Filling

05 - 30 ounces ricotta cheese
06 - 1/2 cup granulated sugar
07 - 1/2 cup half-and-half cream
08 - 2 tablespoons all-purpose flour
09 - 1 tablespoon freshly squeezed lemon juice
10 - 1 teaspoon finely grated lemon zest
11 - 1/4 teaspoon salt
12 - 2 large eggs, room temperature, lightly beaten

→ Topping

13 - 1 cup sour cream
14 - 2 tablespoons granulated sugar
15 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Combine zwieback crumbs, 3 tablespoons sugar, and ground cinnamon in a bowl. Add softened butter and blend until the mixture resembles coarse crumbs.
02 - Press the crumb mixture firmly onto the bottom and up the sides, about 1 and 1/2 inches, of a greased 9-inch springform pan. Chill in the refrigerator until set.
03 - In a large bowl, blend ricotta cheese with 1/2 cup sugar until smooth. Add half-and-half cream, flour, lemon juice, lemon zest, salt, and lightly beaten eggs. Stir until fully incorporated.
04 - Pour the ricotta filling over the prepared crust and smooth the top. Bake at 350°F (175°C) for 25 minutes or until set at the edges but slightly wobbly in the center.
05 - While the cheesecake bakes, combine sour cream, 2 tablespoons sugar, and vanilla extract in a bowl. Stir until smooth.
06 - Remove cheesecake from the oven and gently spread the sour cream mixture over the hot surface. Return to the oven and bake for an additional 5 minutes.
07 - Allow the cheesecake to cool in the pan on a wire rack. Once at room temperature, refrigerate for at least 4 hours before serving to ensure proper texture.

# Extra Suggestions:

01 - For optimal texture, use whole milk ricotta and bring all dairy ingredients to room temperature before mixing.

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