Whether it’s a traditional New York style or a bar version mixed with blackberries and lemon, I adore cheesecake in any form. Making this Italian-inspired ricotta cheesecake has become my latest addiction. It has a richer texture and a milder flavor than traditional cheesecake because it combines sour cream cheese with creamy ricotta cheese. Let’s prepare our ricotta cheesecake.
Because a food processor does all the labor-intensive effort, making ricotta cheesecake is simple. Better yet, you can achieve the ideal cheesecake without cracks without baking it in a hot water bath. I adore this cheesecake because it’s so versatile; you can serve it unadorned or with fresh fruit or a fruit sauce on top, and you can even omit the graham cracker crust if you like. Whichever way you go, it will be excellent.
Why You’ll Love It:
Great baking that is foolproof. You can reduce the chance of the cheesecake cracking by baking it at a low temperature for a longer period of time. Additionally, you won’t have to bother with a fussy hot water bath.
You get to choose the crust and toppings. Want to avoid gluten or don’t want a crust? The crust is optional, so feel free to skip it if you prefer. You can choose to use a glaze or fresh fruit as toppings, or you can omit them altogether.
Key Ingredients in Ricotta Cheesecake:
The secret to the rich flavor and texture of this cheesecake is the creamy fresh ricotta cheese, so make sure to use the highest-quality whole-milk ricotta cheese available (cheaper versions tend to have a gritty texture). The BelGioioso and Calabro brands, which are typically located in the deli area, are ones that I enjoy. Alternatively, take the extra effort and make your own ricotta!
Cream cheese: Full-fat cream cheese adds a firmer texture and a mild tang to the cheesecake.
Lemon: For a crisp taste, lemon juice and zest are utilized here.
Graham crackers (optional): You’ll need graham cracker crumbs or sheets if you want to make a crust.
How to Make Ricotta Cheesecake Crust:
Since ricotta cheesecake is excellent (and gluten-free) without a crust, making one is completely optional. But if you want that delectable coating, here’s how to make it.
Prepare crumbs for graham crackers. In a food processor, grind the sheets of graham crackers into tiny crumbs.
Prepare the crust and bake it. Press the crumbs into a buttered springform pan (I prefer the smooth bottom of this springform pan) after pulsing the melted butter into the crumbs. Bake until aromatic and beginning to get a golden hue around the edges. Before adding the filling, let the pan cool until the outside is only warm to the touch.
How to Make Ricotta Cheesecake Filling:
Ricotta should be drained. First, strain the ricotta through a fine-mesh strainer if it appears runny.
Mix the flavorings and dairy together. In a food processor, blend together the ricotta, cream cheese, lemon zest and juice, sugar, salt, and vanilla extract until smooth.
Add the eggs and blend. To ensure that the filling combines extremely smoothly, use a flexible spatula to scrape down the processor halfway through.
Make the cheesecake. Pop any bubbles on top of the filling after pouring it into the pan. Bake in a low-temperature oven for 2 to 2 1/2 hours, or until set but still jiggles in the center.
The cheesecake should be chilled. After removing the cheesecake from the pan’s sides with a thin knife, allow it to cool to room temperature. Before serving, chill thoroughly in the refrigerator.
Helpful Swaps:
Lemon can be substituted with an equivalent amount of orange juice and zest.
The graham cracker crumbs can be replaced with 1 1/2 cups of amaretti cookie crumbs.
Can I Freeze Ricotta Cheesecake?
Ricotta cheesecake is definitely freezer-friendly! For optimal results, freeze a cheesecake without any garnishes or toppings as soon as possible.
Once the cheesecake has cooled, take off the springform pan’s sides. Either move it on a round piece of cardboard or leave it on the bottom of the springform pan. Cheesecake slices can also be frozen.
Use at least two layers of plastic wrap to cover the cheesecake (and pan, if using).
Wrap the plastic wrap in a layer of sturdy aluminum foil. Freeze for a maximum of two months.
Before serving, let it thaw overnight in the fridge.
Ingredients:
One and a half cups of graham cracker crumbs or twelve complete graham cracker sheets (6 to 7 ounces (0.26 kg)) are required for the crust (optional).
Five tablespoons of melted unsalted butter plus more to coat the pan
Regarding the cheesecake:
Unsalted butter for the pan’s coating
16 ounces of room temperature, premium whole-milk ricotta cheese, like BelGioioso or Calabro
16 ounces of room temperature full-fat cream cheese
Five big, room-temperature eggs
Two teaspoons and one cup of granulated sugar
Grate the zest of one medium lemon finely.
One tablespoon of lemon juice, just squeezed
One tablespoon of vanilla extract
Half a teaspoon of kosher salt
Options for toppings include strawberry glaze or fresh berries.
Instructions:
Preheat the oven to 350°F (ca. 177 °C) to prepare the crust, if desired. Apply a thin layer of butter with your fingers to the edges and bottom of a 9-inch springform pan.
In a food processor, grind 12 entire graham cracker sheets into fine crumbs in about 20 seconds (1 1/2 to 1 2/3 cups). Pour five teaspoons over the crumbs and pulse for approximately five one-second strokes to uniformly wet them. (If used, put 1 1/2 cups of graham cracker crumbs in a medium basin and mix with the melted butter.)
Press the crumbs evenly into the bottom of the pan (not up the edges) using the bottom of a flat measuring cup.
Bake for 8 to 10 minutes, or until the crust is aromatic and beginning to brown around the edges. Transfer to a wire rack and allow to cool for at least 15 minutes, or until the pan’s sides are cool enough to touch. In the meantime, clean and dry the blade and bowl of the food processor. Prepare the filling.
Prepare the cheesecake:
Reach 250°F (ca. 121 °C) in the oven. If you did not prepare a crust, lightly butter the bottom and sides of a 9-inch springform pan with your fingers.
Transfer 16 ounces (0.6 kg) of room temperature whole-milk ricotta cheese to a food processor after straining it through a fine-mesh strainer if it’s runny. Add the finely grated zest of one medium lemon, one tablespoon of lemon juice, one tablespoon of vanilla essence, sixteen ounces of cream cheese at room temperature, one cup plus two tablespoons of granulated sugar, and half a teaspoon of kosher salt. About 1 minute is needed to process until smooth, pausing halfway through to scrape down the bowl’s edges.
Add five big eggs at room temperature. Process for about 30 seconds total, scraping down the bowl midway through, until just mixed and very smooth.
Put the baking sheet with the crust on it. Add the filling. If there are any bubbles on the batter’s surface and you want a perfectly smooth cheesecake, gently tap the back of a spoon across the surface to burst the bubbles.
Bake for 2 to 2 1/2 hours, or until the center registers 155°F (ca. 68 °C) and the cheesecake feels firm around the borders but the inner circle (about 2 inches (ca. 5 cm)) still jiggles when you gently shake the pan. (The cheesecake won’t break if a thermometer is inserted.)
The springform pan should be moved to a wire rack. To separate the cheesecake from the pan’s sides, run a thin-bladed knife around the edge of the cake. Allow 1 1/2 to 2 hours for it to cool completely.
For at least four hours or up to two days, cover and chill. Don’t rush this step because it’s essential to allowing the cheesecake to set and achieving the ideal texture.
Remove the pan’s sides after unlocking it. The cheesecake can be served straight from the pan’s bottom or carefully moved to a serving tray using a broad offset spatula. If desired, garnish with strawberry glaze or fresh berries. Cut the cheesecake extremely cool and clean the knife after each slice for the cleanest-looking slices.