Ricotta Cheesecake Recipe
Ricotta Cheesecake Recipe
Table of Contents
Ricotta Cheesecake Recipe
This Ricotta Cheesecake Recipe delivers a creamy, light, and flavorful twist on the classic cheesecake, utilizing ricotta cheese for a rich texture and balanced taste. Perfect for any occasion, this cheesecake is easy to make, with a smooth filling that melts in your mouth and a crisp, buttery graham cracker crust. Whether you’re hosting a dinner party or celebrating a special moment, this Ricotta Cheesecake Recipe will impress guests with its delicate flavors and stunning appearance. Serve it with fresh fruit, a drizzle of caramel sauce, or enjoy it as is. You’ll love the combination of a traditional cheesecake with the rich, soft texture of ricotta.
Description
Cheesecake is one of those universally loved desserts that can be made in so many variations. From New York style cheesecakes to fruity and exotic infusions, there is always something new to try. One of the best takes on this classic dessert is Ricotta Cheesecake Recipe. This variation swaps the typical cream cheese for ricotta, creating a cheesecake that is lighter, fluffier, and slightly less sweet, yet just as indulgent.
The Ricotta Cheesecake Recipe begins with a buttery graham cracker crust that perfectly complements the smooth ricotta filling. Ricotta cheese is an Italian delicacy that’s made from whey, giving it a grainy texture that’s quite different from cream cheese. It’s this texture that helps create a cheesecake with a less dense and slightly airier bite.
In this recipe, we use a blend of ricotta, eggs, sugar, and a hint of vanilla extract to create a deliciously creamy filling. Lemon zest adds a burst of freshness, balancing the richness of the cheesecake. You can opt to bake this cheesecake in a water bath to ensure even cooking and prevent cracks. Once baked, it’s chilled to perfection, creating a firm yet tender slice.
The beauty of Ricotta Cheesecake Recipe lies in its versatility. You can serve it plain or with your favorite toppings, such as whipped cream, fresh berries, or a drizzle of chocolate sauce. Some even opt to add nuts or caramel for extra texture and flavor. Whether you choose to serve this cheesecake as a simple dessert or a show stopping centerpiece, it will always be the star of the table.
This Ricotta Cheesecake Recipe is ideal for anyone looking for a lighter alternative to traditional cheesecakes. It also makes an excellent choice for those who may be watching their calorie intake but still want to indulge in a decadent dessert. The use of ricotta makes the dessert feel less heavy, making it perfect for summer or whenever you want a satisfying but lighter treat.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 2 pounds ricotta cheese (preferably whole milk)
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
- ½ cup heavy cream
- For serving (optional):
- Fresh berries (blueberries, strawberries, raspberries)
- Whipped cream or whipped mascarpone
- A drizzle of caramel or chocolate sauce
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture is evenly moistened.
- Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a spoon to gently press it down.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
- Make the cheesecake filling:
- In a large mixing bowl, combine the ricotta cheese, eggs, sugar, vanilla extract, lemon zest, and salt. Use an electric mixer on low speed until smooth and well combined.
- Add the flour and heavy cream, then mix until fully incorporated. The batter should be creamy and slightly thick.
- Pour the ricotta cheesecake filling into the prepared crust and smooth the top with a spatula.
- Bake the cheesecake:
- Place the cheesecake in the preheated oven and bake for about 1 hour 10-15 minutes, or until the center is set and the edges are slightly golden. It may jiggle slightly in the center when gently shaken.
- Turn off the oven and leave the cheesecake inside for another 1 hour to cool gradually, which helps prevent cracks.
- Once cooled, remove the cheesecake from the oven and let it come to room temperature. Then refrigerate for at least 4 hours, or overnight, for the best texture.
- Serve:
- Before serving, remove the cheesecake from the springform pan and place it on a serving platter.
- Optionally, top with fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce. Slice and enjoy.
you may like : Pineapple Pie Recipe
Ricotta Cheesecake Recipe
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter melted
- For the cheesecake filling:
- 2 pounds ricotta cheese preferably whole milk
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
- ½ cup heavy cream
- For serving optional:
- Fresh berries blueberries, strawberries, raspberries
- Whipped cream or whipped mascarpone
- A drizzle of caramel or chocolate sauce
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture is evenly moistened.
- Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a spoon to gently press it down.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
- Make the cheesecake filling:
- In a large mixing bowl, combine the ricotta cheese, eggs, sugar, vanilla extract, lemon zest, and salt. Use an electric mixer on low speed until smooth and well combined.
- Add the flour and heavy cream, then mix until fully incorporated. The batter should be creamy and slightly thick.
- Pour the ricotta cheesecake filling into the prepared crust and smooth the top with a spatula.
- Bake the cheesecake:
- Place the cheesecake in the preheated oven and bake for about 1 hour 10-15 minutes, or until the center is set and the edges are slightly golden. It may jiggle slightly in the center when gently shaken.
- Turn off the oven and leave the cheesecake inside for another 1 hour to cool gradually, which helps prevent cracks.
- Once cooled, remove the cheesecake from the oven and let it come to room temperature. Then refrigerate for at least 4 hours, or overnight, for the best texture.
- Serve:
- Before serving, remove the cheesecake from the springform pan and place it on a serving platter.
- Optionally, top with fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce. Slice and enjoy
Notes
- For a smoother texture, blend the ricotta cheese in a food processor before using it in the filling.
- If you’re worried about cracks, you can bake the cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan with hot water, ensuring the water level comes up halfway on the cheesecake.
- Make sure the cheesecake is fully cooled before refrigerating to avoid condensation forming on the surface.
- This cheesecake can be stored in the refrigerator for up to 5 days. You can also freeze it for up to 2 months just make sure to wrap it tightly.
