Zucchini Ricotta Cheesecake: Easy, Indulgent Twist on Tradition
Discover a delicious twist on traditional cheesecake with this Zucchini Ricotta Cheesecake recipe. It’s easier than you think and is a perfect dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup ricotta cheese
- 1 cup cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the grated zucchini, ricotta, and cream cheese.
- Add sugar, eggs, vanilla extract, lemon zest, and salt. Mix until smooth.
- In another bowl, whisk together flour and baking powder.
- Gently fold the dry ingredients into the zucchini mixture until just combined.
- Pour the batter into a greased springform pan.
- Bake for 45-50 minutes or until the center is set and a toothpick comes out clean.
- Allow to cool before removing from the pan and serving.
Notes
- For an extra flavor, add a tablespoon of cinnamon or nutmeg.
- Serve with a dollop of whipped cream on top.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg