Description
This Ricotta Cheesecake is a creamy and delicate dessert featuring a smooth ricotta and cream cheese batter on a crispy graham cracker crust. The cheesecake is baked in a water bath to prevent cracking, then chilled for a perfect texture and topped with a light ricotta cream and fresh fruits or chocolate chips for decoration.
Ingredients
Scale
Ricotta
- 2½ cups ricotta cheese (625 grams), store-bought or homemade, drained
Graham Cracker Crust
- See graham cracker crust recipe referenced
Cheesecake Batter
- 226 grams cream cheese, softened (1 package, 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 2½ cups of ricotta cheese 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 help drain the water. Let it drain for at least 2 hours or overnight in the fridge to remove excess moisture, covering it well to avoid drying out.
- Prepare the Graham Cracker Crust: Follow the crust recipe as referenced to prepare and bake the graham cracker crust. Allow it to cool completely before use.
- Make the Cheesecake Batter: Grease the exposed sides of the cheesecake pan. Beat the softened cream cheese at medium speed for 2 minutes until creamy. Add granulated sugar and beat for an additional minute, scraping the bowl as needed. Add 2 cups of drained ricotta and mix for another minute, then scrape the bowl and beat for 30 seconds more. Combine in the flour. Add eggs one at a time, mixing just until incorporated after each addition to avoid overmixing. Add vanilla extract, salt, and orange zest and mix briefly to combine.
- Assemble the Cheesecake: Pour the batter over the cooled graham cracker crust in the pan. Wrap the bottom of the pan with several layers of foil. Place the pan inside a larger roasting pan and add hot water to the roasting pan to create a water bath. This prevents cracking during baking.
- Bake: Preheat the oven to 325ºF. Bake the cheesecake for 75 minutes until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside for 1 hour without opening the oven door.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature without removing the pan ring. Refrigerate the cheesecake for at least 6 hours or overnight to chill and set properly.
- Prepare the Ricotta Topping: In a mixer bowl or small bowl, whip together the remaining ½ cup drained ricotta, powdered sugar, and vanilla extract just until creamy and combined.
- Decorate and Serve: Remove the chilled cheesecake from the fridge and release the pan ring. Spread the ricotta topping evenly over the top with a spatula. Decorate with fresh raspberries, strawberries, chocolate chips, or your preferred toppings. Slice and serve.
Notes
- Storage: Keep the cheesecake covered in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 2 months if tightly wrapped and placed in an airtight container.
- If using a convection oven, reduce the baking temperature to 300ºF and monitor baking time carefully to avoid overbaking.
- Using an oven thermometer is recommended to ensure accurate temperature and prevent cracking or undercooking.
- Do not overmix the batter after adding eggs to avoid cracking during baking.
- Drain ricotta thoroughly for the best texture and consistency of the cheesecake.
