Description
This creamy Ricotta Cheesecake features a smooth ricotta and cream cheese filling atop a classic graham cracker crust, baked in a water bath to achieve a perfectly set texture without cracking. Finished with a sweet ricotta topping and customizable garnishes, this dessert offers a delicately rich and refreshing take on traditional cheesecake.
Ingredients
Scale
Ricotta
- 2½ cups ricotta cheese (625 grams), store-bought or homemade
Graham Cracker Crust
- Prepare crust as per graham cracker crust recipe instructions
Cheesecake Batter
- 226 grams cream cheese, softened (1 package of 8 oz.)
- 1¼ cup granulated sugar (250 grams)
- 2 cups drained ricotta cheese from above
- ¼ cup all-purpose flour
- 4 large eggs, room temperature
- ½ tablespoon vanilla extract or vanilla bean paste
- ½ teaspoon salt
- 2 tablespoons orange zest
Ricotta Topping
- ½ cup drained ricotta cheese from above
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Drain the Ricotta: Weigh your ricotta and drain it using a cheesecloth-lined fine mesh sieve. Fold the cloth over the ricotta, place a plate and a heavy object on top, and let it drain in the fridge for at least 2 hours or overnight to remove excess moisture, ensuring you have 2 cups for batter and remaining for topping.
- Prepare Graham Cracker Crust: Follow the graham cracker crust recipe instructions to prepare and bake your crust; ensure it is baked and cooled before filling.
- Prepare Cheesecake Batter: Grease the exposed sides of the cheesecake pan. Beat cream cheese on medium speed for 2 minutes until smooth. Add granulated sugar and beat for 1 minute, scraping bowl as needed. Add 2 cups drained ricotta cheese and beat for another minute, then scrape bowl and beat for 30 seconds more. Mix in flour until combined.
- Add Eggs and Flavoring: Add eggs one at a time, mixing just until incorporated to avoid over mixing. Stir in vanilla extract, salt, and orange zest briefly until well combined.
- Assemble Cheesecake: Pour batter over the cooled graham cracker crust. Wrap pan bottom with foil, place in a larger roasting pan, and pour hot water into the roasting pan to create a water bath which prevents cracking.
- Bake: Bake in a preheated 325ºF oven for 75 minutes. The cheesecake should jiggle slightly in the center, with set edges. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Chill: Remove the cheesecake from the oven and let it cool to room temperature. Keep the pan ring on and refrigerate for at least 6 hours to set completely.
- Prepare Ricotta Topping: Whip remaining ½ cup drained ricotta with powdered sugar and vanilla extract just until creamy and smooth.
- Decorate and Serve: Remove the ring from the cheesecake pan. Spread the ricotta topping evenly over the cheesecake. Garnish with raspberries, strawberries, chocolate chips, or your preferred decoration. Slice and serve chilled.
Notes
- Storage: Keep cheesecake covered in an airtight container in the fridge for up to 4-5 days. It can be frozen for up to 2 months in an airtight container; freeze first then wrap with plastic wrap tightly for longer shelf life.
- Oven Temperature: For convection ovens, lower temperature to 300ºF and adjust baking time accordingly, baking until center is slightly jiggly and edges set.
- Oven Accuracy: Use an oven thermometer to ensure accurate temperature as variations can affect bake time and may cause cracking.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 115 mg
