Jeff Misenti
Difficulty Level: easy
When it comes to desserts, cheesecake is a nationwide favorite, and this baked recipe lands a home run when served up.
The ricotta helps the cheesecake have a lighter feel than most recipes, while also helping to deliver a smooth texture that’s soft and creamy.
When it comes to making cheesecakes, never skimp on the crust. We recommend a graham cracker crust, which gives it a buttery taste that goes brilliantly with the cheesecake’s texture. Plus, the vanilla extract gives the flavor a good kick, without it overpowering the other subtle flavors.
Whether you’re cooking it for a special occasion or simply to treat those you love, this ricotta cheesecake recipe is delicious and worth baking. Check out the ingredients and cooking steps below.
Ricotta Cheesecake Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 cups ricotta cheese
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
Ricotta Cheesecake Instructions
- Heat your oven to 350°F (175°C).
- In a mixing bowl, stir together the graham cracker crumbs, melted butter, and 1 tablespoon of sugar until the crumbs are evenly moistened.
- Press this mixture firmly into the bottom of a 9-inch springform pan to make an even crust. Use the bottom of a glass or measuring cup to pack it down well.
- In a separate bowl, beat the ricotta cheese, cream cheese, 3/4 cup of sugar, and vanilla extract with an electric mixer until the filling is smooth and creamy.
- Add the eggs one at a time, mixing well after each one until fully blended. Try not to overmix the batter.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Wrap the outside of the springform pan tightly with aluminum foil so water cannot seep in during baking.
- Set the springform pan inside a larger baking dish. Pour hot water into the larger dish until it comes about halfway up the sides of the springform pan.
- Bake for about 1 hour, until the edges look set but the center still has a slight wobble.
- Take the cheesecake out of the water bath and place it on a wire rack to cool completely.
- Once cooled, refrigerate it for at least 4 hours or overnight for the best texture.
- When fully chilled, remove the cheesecake from the pan, slice, and serve. For cleaner slices, use a knife dipped in warm water and wiped dry before each cut.