Description
This Ricotta Cheesecake features a creamy, smooth ricotta-filled batter with a graham cracker crust, baked in a water bath to prevent cracking. Topped with a light ricotta cream and your choice of fresh fruit or chocolate chips, it’s a delightful, elegant dessert perfect for any occasion.
Ingredients
Scale
Ricotta
- 2½ cups ricotta cheese 625 grams, store-bought or homemade
Graham Cracker Crust
- Prepared graham cracker crust as per 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 tbsp vanilla extract or vanilla bean paste
- ½ tsp salt
- 2 tbsp orange zest
Ricotta Topping
- ½ cup drained ricotta cheese from above
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Drain the Ricotta: Weigh the ricotta and place it in a cheesecloth-lined fine mesh sieve. Fold the cloth over the ricotta and place a plate with a heavy weight on top to strain the water. Let it drain for at least 2 hours, or overnight in the refrigerator, ensuring it is covered to prevent drying.
- Prepare the Graham Cracker Crust: Follow the graham cracker crust recipe instructions to prepare and bake the crust, then allow it to cool completely before adding the batter.
- Make the Cheesecake Batter: Grease the exposed sides of the cheesecake pan. Beat the softened cream cheese with a mixer on medium speed for 2 minutes until creamy. Add sugar and beat for 1 more minute, then scrape the bowl. Add the drained ricotta, beat for 1 minute, scrape again, and then beat for 30 seconds. Add flour and mix to combine. Add eggs one at a time, mixing until fully incorporated before adding the next, avoiding over mixing to prevent cracking. Add vanilla extract, salt, and orange zest, mixing briefly.
- Assemble the Cheesecake: Pour the batter over the cooled graham cracker crust in the pan. Wrap the bottom of the pan with multiple layers of foil to prevent water intrusion. Place the cheesecake pan in a larger roasting pan and add hot water to create a water bath.
- Bake: Bake in a preheated oven at 325ºF for 75 minutes. The cheesecake should jiggle slightly in the center but have set edges. Turn off the oven and leave the cheesecake inside for 1 hour.
- Chill: Remove the cheesecake from the oven and let it cool completely at room temperature without removing the pan ring. Transfer to the refrigerator and chill for at least 6 hours or overnight.
- Prepare the Ricotta Topping: Combine the remaining drained ricotta, powdered sugar, and vanilla extract in a mixing bowl. Whip briefly until creamy and smooth.
- Decorate and Serve: Remove the cheesecake from the fridge and release the pan ring. Spread the ricotta topping evenly over the cheesecake. Decorate with raspberries, strawberries, chocolate chips, or your preferred toppings. Slice and serve.
Notes
- Storage: Keep cheesecake refrigerated in an airtight container for up to 4-5 days. For longer storage, freeze in an airtight container for up to 2 months, wrapping tightly with plastic wrap before placing in container.
- Oven Temperature: When using a convection oven, reduce baking temperature to 300ºF and adjust baking time accordingly to maintain the slight jiggle in the center.
- Oven Thermometer: Use an oven thermometer to ensure accurate oven temperatures to avoid under- or over-baking and cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 95 mg
