cheesecake with ricotta cheese recipe

Written ByJenny Smyth Posted on
cheesecake with ricotta cheese recipe
Jump to Recipe Jump to Video Print Recipe

The Best cheesecake with ricotta cheese recipe

I’ve been making this cheesecake with ricotta cheese recipe for years, and it’s always a hit with my family and friends. The combination of creamy ricotta cheese, sweet sugar, and tangy lemon zest is a match made in heaven.

The texture of the cheesecake is smooth and silky, with a firm crust that’s perfect for slicing. One of the best things about this recipe is that it’s incredibly easy to make, even for a beginner.

All you need is a few simple ingredients and a bit of patience, and you’ll be enjoying a delicious homemade cheesecake in no time. I like to make this cheesecake for special occasions, but it’s also perfect for a quick weeknight dessert or a weekend treat.

Plus, it’s a great way to get some extra calcium into your diet with the ricotta cheese. My kids love helping me mix the batter and scooping out the spoonfuls of batter onto the baking sheet.

They’re always eager to help with the fun part – tasting the finished product! And let me tell you, this cheesecake is so good that even my picky eaters can’t resist it.

I’ve served it at potlucks, family gatherings, and even just as a random Tuesday dessert. It’s always a crowd-pleaser.

Ricotta Cheesecake

Ricotta Cheesecake

4.8 from 1516 votes

This creamy ricotta cheesecake is lighter than traditional cheesecake yet rich and satisfying. The smooth texture and subtle tang make it a perfect dessert for any occasion.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

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

For the Filling

2 cups whole milk ricotta cheese
8 ounces cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.
4Bake the crust for 10 minutes until it is lightly golden and set.
5Remove from the oven and let it cool completely on a wire rack while you prepare the filling.
6In a large bowl, beat the ricotta cheese and cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7Add the sugar and beat until well combined, scraping down the sides of the bowl as needed.
8Add the eggs one at a time, beating on low speed after each addition just until incorporated.
9Mix in the vanilla extract, lemon juice, flour, and salt until the batter is smooth and uniform, being careful not to overmix.
10Pour the filling over the cooled crust and spread it evenly with a spatula.
11Place the springform pan on a baking sheet to catch any drips, then bake at 350°F for 45 to 50 minutes, until the edges are set and the center is slightly jiggly when gently shaken.
12Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
13Remove from the oven, run a knife around the edges, and let it cool completely on a wire rack before refrigerating for at least 4 hours or overnight.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Measuring cups and spoons
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 115mg🧂Sodium: 280mg🌾Total Carbs: 28g🥦Dietary Fiber: 0g🍬Sugars: 18g🥩Protein: 9g

📝Notes

For best results, use full-fat ricotta and cream cheese. Let all ingredients come to room temperature before mixing to ensure a smooth batter. The cheesecake can be stored in the refrigerator for up to 5 days.

Watch Video Of How Ricotta Cheesecake Works

This cheesecake with ricotta cheese recipe is always a good idea for any occasion – whether it’s a special event or just a random Tuesday dinner.

It’s also perfect for family gatherings because everyone loves it.

Plus, it works well as leftovers – just store it in an airtight container in the fridge for up to 5 days or freeze it for later use.

❓ Frequently Asked Questions About Ricotta Cheesecake

Q1: What’s the difference between ricotta cheese and other types of cheese?

Ricotta cheese is made from whey, which gives it a lighter texture and milder flavor compared to other cheeses like mozzarella or cheddar.

Q2: Can I use other types of milk instead of whole milk?

Yes, you can use low-fat or nonfat milk if you prefer, but keep in mind that the flavor might be slightly different.

Q3: How long does the cheesecake take to bake?

The cheesecake typically takes about 45-50 minutes to bake in a preheated oven at 350°F (175°C).

Q4: Can I make this recipe ahead of time?

You can prepare the batter up to 24 hours in advance and store it in an airtight container in the fridge until ready to bake.

Q5: Why do I need to use parchment paper on the baking sheet?

Parchment paper helps prevent the cheesecake from sticking to the pan and makes cleanup much easier.

Similar Posts