Ricotta Cheesecake

WHY THIS RECIPE WORKS

Ricotta Cheesecake offers a lighter, slightly tangy twist on traditional cheesecake due to the ricotta cheese base. It’s smooth, creamy, and pairs beautifully with various toppings or fruit compotes. This recipe works because it balances richness with a fresh, subtle flavor profile, making it a versatile and delightful dessert option.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 pounds (900g) ricotta cheese, drained
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• Zest of 1 lemon

How to Make This Recipe

For the Crust:

1. Prepare the Crust:
   • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
   • Press the mixture firmly into the bottom of the prepared springform pan.
   • Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.

For the Cheesecake Filling:

2. Prepare the Filling:
   • In a large mixing bowl, beat the ricotta cheese and granulated sugar together until smooth.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the sour cream, heavy cream, flour, vanilla extract, and lemon zest until fully combined and smooth.
3. Bake the Cheesecake:
   • Pour the filling over the cooled crust in the springform pan.
   • Place the springform pan on a large baking sheet and bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly golden.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
   • Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to set.

Frequently Asked Questions (FAQs)

• Can I use part-skim ricotta cheese? Yes, you can use part-skim ricotta cheese, but the texture may be slightly different.
• Can I add fruit or toppings to the cheesecake? Yes, you can top the cheesecake with fresh fruit, fruit compote, or whipped cream before serving.

Expert Tips

• Ensure the ricotta cheese is well-drained to avoid excess moisture in the cheesecake.
• For a richer flavor, add a pinch of cinnamon or nutmeg to the filling.

How to Store This Recipe

• Store leftover Ricotta Cheesecake covered in the refrigerator for up to 5 days. Cover with plastic wrap or transfer to an airtight container to maintain freshness.

Enjoy your delicious Ricotta Cheesecake!