Ricotta Cheesecake
A creamy and delightful ricotta cheesecake with a smooth texture and subtle sweetness, perfect for dessert or a special occasion.
Nutrition
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Difficulty Level: easy
20 min Prep
1 hr Cook
1 hr 20 min Total
8 Servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 cups ricotta cheese
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until the crumbs are evenly coated with butter.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan to form an even crust. Use the bottom of a glass or measuring cup to press it down firmly.
- In another bowl, use an electric mixer to beat together the ricotta cheese, cream cheese, 3/4 cup of sugar, and vanilla extract until the mixture is smooth and creamy. This might take a few minutes.
- Add the eggs one at a time to the cheese mixture. Beat well after each addition until fully incorporated. Avoid overmixing.
- Pour the cheese mixture over the crust in the springform pan, spreading it evenly with a spatula.
- Wrap the outside of the springform pan tightly with aluminum foil to prevent water from getting into the cheesecake during baking.
- Place the springform pan in a larger baking dish. Add hot water to the larger dish until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake in the preheated oven for about 1 hour, or until the cheesecake is set around the edges but slightly jiggly in the center.
- After baking, remove the cheesecake from the water bath and let it cool on a wire rack. When it is completely cool, refrigerate for at least 4 hours or overnight for best results.
- Once the cheesecake is thoroughly chilled, remove it from the springform pan, slice, and serve. Tip: to get clean slices, dip a knife in warm water and wipe it dry before each cut.