cheesecake with ricotta recipe

Written ByJenny Smyth Posted on
cheesecake with ricotta recipe
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The Best cheesecake with ricotta recipe

I’ve always been fascinated by the rich history of cheesecake, dating back to ancient Greece where it was known as ‘plakous.’ This creamy dessert has been a staple in many cultures, with each region adding its own twist.

When I discovered the ricotta version, I knew I had to give it a try. The addition of ricotta cheese gives the cheesecake a lighter and more delicate texture, while still maintaining that creamy goodness we all know and love.

My family and I have fallen in love with this recipe, and it’s become a staple in our household for both special occasions and everyday meals. The best part is that it’s incredibly easy to make and requires minimal ingredients.

I love how the ricotta cheese adds a subtle tanginess that complements the sweetness of the sugar perfectly. It’s truly a match made in heaven.

As a busy mom, I appreciate how this recipe can be prepared ahead of time and refrigerated or frozen for later use. Whether you’re hosting a dinner party or just need a quick dessert fix, this cheesecake with ricotta recipe is sure to impress.

With its velvety texture and sweet flavor, it’s sure to become a favorite in your household just like it has in mine.

Ricotta Cheesecake

Ricotta Cheesecake

4.6 from 1194 votes

A creamy and luscious cheesecake recipe that combines the richness of ricotta with the tanginess of cream cheese, baked to perfection. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Filling

24 oz cream cheese, at room temperature
1 1/2 cups ricotta cheese, at room temperature
1 1/2 cups granulated sugar
1 tsp vanilla extract
1/4 tsp salt
4 large eggs, at room temperature

For the Topping

1 cup sour cream, at room temperature
2 tbsp granulated sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 325°F.
2Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent leaks.
3In a bowl, combine graham cracker crumbs and melted butter.
4Press the mixture evenly into the bottom of the springform pan.
5Bake for 7 minutes.
6Allow the crust to cool completely.
7In a large mixing bowl, beat cream cheese and ricotta cheese using an electric mixer until smooth and creamy.
8Add sugar, vanilla extract, and salt.
9Mix well until fully combined.
10Add eggs one at a time, mixing well after each addition.
11Be careful not to overmix.
12Pour the filling into the cooled crust.
13Place the springform pan into a larger baking dish.
14Pour hot water into the larger dish until it reaches about halfway up the sides of the springform pan.
15Bake for 45 minutes, or until the edges are set and the center is slightly jiggly.
16Remove the cheesecake from the oven and let it cool in the water bath for 10 minutes.
17Remove the foil and let it cool to room temperature.
18Refrigerate for at least 4 hours or overnight.
19In a small bowl, mix sour cream, sugar, and vanilla extract.
20Spread the topping evenly over the chilled cheesecake.
21Slice and serve.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 145mg🧂Sodium: 500mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 10g

📝Notes

Tips: Ensure all ingredients are at room temperature for a smooth filling. Avoid overmixing the batter to prevent a tough cheesecake.

Watch Video Of How Ricotta Cheesecake Works

This cheesecake with ricotta recipe has become a staple in our household for both special occasions and everyday meals. The best part is that it’s incredibly easy to make and requires minimal ingredients.

Whether you’re hosting a dinner party or just need a quick dessert fix, this cheesecake with ricotta recipe is sure to impress. With its velvety texture and sweet flavor, it’s sure to become a favorite in your household just like it has in mine.

❓ Frequently Asked Questions About Ricotta Cheesecake

Q: What’s the difference between traditional cheesecake and ricotta cheesecake?

The main difference is that traditional cheesecake uses heavy cream or sour cream, whereas ricotta cheesecake uses ricotta cheese instead.

Q: Can I use low-fat or non-fat ricotta cheese?

While you can use low-fat or non-fat ricotta cheese, keep in mind that it may affect the texture and flavor of the final product.

Q: Do I need to chill the cheesecake before serving?

Yes, it’s best to chill the cheesecake in the refrigerator for at least 2 hours before serving.

Q: Can I make this recipe gluten-free?

You can make this recipe gluten-free by using gluten-free graham cracker crumbs or substituting them with almond flour.

Q: How long does this cheesecake keep in the fridge?

This cheesecake will keep in the fridge for up to 5 days. You can also freeze it for up to 2 months.

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