Ricotta Cheesecake

Ricotta Cheesecake-1-4 One of my favorite desserts is cheesecake. I love sweet creamy and luscious creations. Whenever I can, I make many variations of cheesecake – Raspberry Cheesecake Bars, Chocolate Ricotta Bars, Puff Pastries With Cheese Filling, Pumpkin Cheesecake, Dulce de Leche Cheesecake, Pear and Cheese Coffeecake…. Wow! I didn’t realize that I had so many cheese related desserts on this blog; it seems I have a slight obsession:).

My favorite cheesecake would have to be a Ricotta Cheesecake with fresh strawberries. It’s so good, that it’s something I would choose to have on my birthday. Not only does this cheesecake taste incredible and have an amazingly creamy and velvety texture, but it’s also super easy to make. 

Ingredients:

Crust:

5 oz graham crackers (about 10 crackers)

1 Tablespoon sugar

4 Tablespoons butter, melted

Cheesecake:

2 1/2 cups ricotta cheese

2 packages (8 oz each) cream cheese

3/4 cups sugar

1/4 teaspoon salt

4 eggs

2 teaspoons vanilla

2 Tablespoons flour

Instructions:

Preheat the oven to 325 degrees Fahrenheit. Brush a 9 inch springform pan with 1-2 teaspoons of the melted butter. Pulse the graham crackers with the remaining melted butter and the sugar until you have uniform crumbs. Ricotta Cheesecake1-1-2 Press the crumbs into the prepared springform pan. Ricotta Cheesecake1-1-3 Bake for about 12 minutes. Cool the crust for 10 minutes.

Wipe out the food processor and place all the ingredients for the cheesecake into the food processor. Ricotta Cheesecake1-1-4 Pulse to combine until you have an even consistency. You can also use a standing mixer or a hand held mixer to mix the batter. Ricotta Cheesecake1-1-5 Pour the cheesecake batter into crust. Ricotta Cheesecake1-1-6 Wrap the outside of the springform pan in several layers of aluminum foil and place it inside a large roasting pan and pour in about an inch of water. This step isn’t necessary, but it will help to keep the top of the cheesecake from cracking. Ricotta Cheesecake1-1-7 Bake the cheesecake for an hour and 15-30 minutes. Cool the cheesecake, preferably refrigerate overnight. Ricotta Cheesecake1-1-8 Top with your choice of toppings. Ricotta Cheesecake-1

Ricotta Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 1 (9 inch) cheesecake
Ingredients
  • Crust:
  • 5 oz graham crackers (about 10 crackers)
  • 1 Tablespoon sugar
  • 4 Tablespoons butter, melted
  • Cheesecake:
  • 2½ cups ricotta cheese
  • 2 packages (8 oz each) cream cheese
  • ¾ cups sugar
  • ¼ teaspoon salt
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 Tablespoons flour
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Brush a 9 inch springform pan with 1-2 teaspoons of the melted butter.
  2. Pulse the graham crackers with the remaining melted butter and the sugar until you have uniform crumbs.
  3. Press the crumbs into the prepared springform pan. Bake for about 12 minutes. Cool the crust for 10 minutes.
  4. Wipe out the food processor and place all the ingredients for the cheesecake into the food processor. Pulse to combine until you have an even consistency. You can also use a standing mixer or a hand held mixer to mix the batter. Pour the cheesecake batter into crust.
  5. Wrap the outside of the springform pan in several layers of aluminum foil and place it inside a large roasting pan and pour in about an inch of water. This step isn't necessary, but it will help to keep the top of the cheesecake from cracking.
  6. Bake the cheesecake for an hour and 15-30 minutes.
  7. Cool the cheesecake, preferably refrigerate overnight. Top with your choice of toppings.

 
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Comments

  1. Nelya says

    I also love Ricotta cheesecakes. I will have to try your recipe. I am not a fan of graham crackers, so I usually substitute crushed lady fingers (or amoretti cookies). It gives it that extra Italian flavor.

  2. natalya wilson says

    Wow! Your cake is perfection as everything else…:) I have never tried ricotta cheesecake…so.. ill definitely make it..thank you again for the great recipe.

  3. Julia says

    The 22 packages made me LOL earlier! What a beautiful cheesecake! I’ve always used cream cheese.. and maybe sour cream. Never ricotta. Definitely will have to give this one a try. I also like how you line the crust on the sides of the pan, never seen that before. Beautiful!

    • says

      Ricotta is actually my favorite cheesecake. I love the texture.
      And it always amazes me how FAST and HOW MANY comments I get when I have a typo in a recipe. Within 2 minutes of publishing, I already had 3 comments. Wow.

  4. says

    Olga, this cheesecake looks very delicious! Cheesecake is probably one of my favorite deserts… mmm…
    Thanks again for a wonderful recipe yet again!

  5. says

    This cheesecake looks so perfect! For a girl who doesn’t enjoy baking, you sure execute the art with perfection :). I will try this cheesecake out.

  6. maria says

    I just wanted to let u know that this recipe you posted on pinterest indicates that there must be 22 packages of cream cheese. I believe this is a typo and you meant 2:)

  7. Vitaliya says

    WOW!!! Perfection! Thank you for this recipe! I love cheesecakes but for some reason always think they take too much time and therefore never really got into them but this looks too easy to be true! Ill be making this every soon! Thank you Olga!

  8. says

    Your cheesecake looks absolutely perfect. And so smooth and creamy. I admire your skills. Was it hard to cut into such a beautiful piece of work?

  9. AnnaHanna says

    Hello Olga this cake looks sooooooooooo good I will be making it this friday =) I was wondering were did you get your cake holder ? I really like it=)

  10. Inna Savchuk says

    Just mixed all the ingredients and waiting for my other cake to finish baking so I can pop this cheese cake in. My two and one year old keep running up to me with spoons saying “mama shea”. The batter is soo good. The end result must be amazing!

  11. Oksana says

    Hi Olga,
    I made the cheesecake. Flowed your recipe religiously but mine did not want to stick together. I was not even able to cut a piece it was all melting apart. Do you know why mine turned out like that?

    • says

      Oksana, it’s very hard for me to say, since I wasn’t in your kitchen with you. I’ve never had any issues with my cheesecakes. Maybe your oven works differently and your cheesecake needed to cook longer? I really don’t know.

  12. marina says

    I mixed up all the ingredients and the mixture has little curds! Is that okay? Will they melt as it bakes?

    • says

      If they are tiny little curds like ricotta cheese normally has, than that’s not a problem. They shouldn’t be any bigger than they were in the container. However, it could be that your cream cheese wasn’t softened enough, and the curds are from the cream cheese. I don’t think it will matter after it’s baked. The texture might be slightly different, but the taste should still be the same.

  13. Olga I says

    I tried the recipe, it’s perfect. Defineletly going to to make it again, and again, and again. It was my first cheesecake and it turned out just the way it suppose to be. Thank you, Olga. To the early post about the curds, I have learned, if you mixed your cream cheese in a mixer, start with just cream cheese, ricotta and sugar until creamy texture, then add eggs and the rest of ingredients.

    • says

      I’m happy to hear that you liked the cheesecake, Olga!
      You’re right, the cheeses need to be mixed first separately before adding the eggs if you’re using a mixer.

  14. Snow says

    Olga, ti takaya molochinka! This is the most perfect cheesecake I have ever seen, no cracks, no spots, and looks absolutely delish! My sister had this cheesecake and said its the best one shes ever tried so I will be making this this weekend, so excited because I have a weak spot when it comes to cheesecake, like a really, really weak spot!
    God bless you, you are an inspiration to me!

  15. Anonymous says

    Hi Olga! Love your recipes. I’m looking to serve this cheesecake to guests this Thursday. How far in advance can I make the cheesecake? Would you recommend a particular day to make it?

    • says

      I like to make desserts the day before serving them, but you can also make it 2 days in advance. Just add the berries shortly before serving so they taste as fresh as possible. I hope you enjoy the cheesecake:).

      • A nonymous says

        Thank you for the quick response! I made the cheesecake on Wednesday, as you suggested. It didn’t look at beautiful as yours, but we really enjoyed it last night! I added lemon zest in the batter and topped with sliced mango instead of berries. Thanks for another awesome recipe, Olga!

  16. Inna says

    Made your cheesecake today. It was really easy to make and came out perfect.. I cooled it in a fridge for a few hours, but had a hard time sliding it off the springform pan after that. Any tricks? I might just serve it on a bottom part of the pan ;)

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