Ricotta Cheesecake

Ricotta Cheesecake

Ricotta Cheesecake

A creamy and delightful ricotta cheesecake with a smooth texture and subtle sweetness, perfect for dessert or a special occasion.

Nutrition

Calories: – -cal
Carbohydrate: – -g
Protein: – -g
Fat: – -g
Cholesterol: – -mg
Sodium: – -mg

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

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. Add the eggs one at a time to the cheese mixture. Beat well after each addition until fully incorporated. Avoid overmixing.
  6. Pour the cheese mixture over the crust in the springform pan, spreading it evenly with a spatula.
  7. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from getting into the cheesecake during baking.
  8. 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.
  9. Bake in the preheated oven for about 1 hour, or until the cheesecake is set around the edges but slightly jiggly in the center.
  10. 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.
  11. 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.
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