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.
5 oz graham crackers (about 10 crackers)
1 Tablespoon sugar
4 Tablespoons butter, melted
2 1/2 cups ricotta cheese
2 packages (8 oz each) cream cheese
3/4 cups sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 Tablespoons flour
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. Press the crumbs into the prepared springform pan. 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. 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. 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. Bake the cheesecake for an hour and 15-30 minutes. Cool the cheesecake, preferably refrigerate overnight.Top with your choice of toppings.
- 5 oz graham crackers (about 10 crackers)
- 1 Tablespoon sugar
- 4 Tablespoons butter, melted
- 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
- 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.
- Press the crumbs into the prepared springform pan. 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. 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.
- 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.
- Bake the cheesecake for an hour and 15-30 minutes.
- Cool the cheesecake, preferably refrigerate overnight. Top with your choice of toppings.
I think you meant 2 packages (not 22) cream cheese?
Yes, that is correct. 2 packages of cream cheese, not 22.
Hey Olga, I think you meant to say 2 packages for cheese cake or no?
Yes, that is correct. 2 packages of cream cheese, not 22.
That cheesecake look perfect; no cracks, no brown spots! I want a piece 🙂
Thank you, Katy:).
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.
I like to use vanilla wafers for a cheesecake crust once in a while:). That would have to be my favorite.
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.
Thank you, Natalya:).
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!
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.
Olga, this cheesecake looks very delicious! Cheesecake is probably one of my favorite deserts… mmm…
Thanks again for a wonderful recipe yet again!
You and me both!
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.
Even I don’t mind recipes like this one:).
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:)
Yes, that is a typo. I’m sure most people are smart enough to not use 22 packages of cream cheese:).
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!
This one is SO easy! It only takes a few minutes to mix it up and into the oven it goes.
Yum! 🙂 This looks incredible! 🙂 Thank you Olga! 🙂
You’re welcome, Lena!
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?
Nope! I don’t think food is “too beautiful to eat”:).
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=)
I got the cake stand many years ago, so I don’t remember which store we bought it from.
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!
I’m so glad you gave this cake a try, Inna. I hope you enjoyed the cake even more than the batter:).
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?
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.
Can I substitute your homemade Farmer’s cheese for the ricotta cheese in this recipe?
I mixed up all the ingredients and the mixture has little curds! Is that okay? Will they melt as it bakes?
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.
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.
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.
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!
Thank you, Snow! I’m always thrilled to read such encouraging responses to the recipes I post.
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?
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:).
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!
Yum! I think adding mangoes and lemon zest is a great idea. (And taste is so much more important than looks!)
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 😉
this is an awesome recipe! i wanna make it again tonight i was wondering how you get your cheesecake to be so white on top? mine started turning brown is there a trick to keep it from happenning?
I’m not sure how to help you. I did everything the way I explained it in the recipe. I don’t have any secret tips that I don’t share:).
Yum, This cake looks delicious. I want to make it soon. Do you bake the cake in the oven on the middle rack or on the lower rack?
I always bake everything on the middle rack of the oven unless I specify it in the recipe, Dina. Hope that helps.
Hi Olga, do you bake, both the crust and the cheesecake at 325 degrees F? Also, do you wait a few hours/overnight before you take the cheesecake out of the pan?
Yes, I bake both the crust and the cake at 325. I almost always make cheesecake the day before I plan to serve it, so I do wait to take it out of the pan. However, I have taken it out sooner a few times too.
This cheesecake is delicious! I made this for Thanksgiving and the couple who was over left with a recipe to this cheesecake. 🙂
Yay! I’m thrilled to hear that, Anna. Thank you so much for sharing my recipe with your guests.
I made this for Christmas and liked it a lot and so did everybody else. It did brown on top, but our oven is goofy and doesn’t work right, so I just cut off the top of the cake with a sharp knife and put lots of cherries on top to cover it up. Will make it again!
Goofy ovens make cooking quite a challenge. I love your attitude, Liza:). I’ve used fruit many times to cover imperfections and the cake still tastes just as great.
I made this cheesecake for my mother in laws birthday in January and it was gone within one sitting. I’m so excited to make it for again this week for Easter. Mine cracked on top so I opened a can of cherry pie filling and put it on top. It was delicious 🙂
I’m so glad you enjoyed this cheesecake, Yelena.
Cracks in cheesecakes aren’t too big of a deal – nothing some fruit can’t fix:).
Cant wait to try it!! Its baking in the oven right now:) I had a question, is it suppose be very firm when its finished? Mine still has 15 min to go and it isn’t looking very firm but instead watery. I did the water bath like you suggested so i hope it doesn’t crack:)
Olga, thank you so much for this recipe! I’m making it the second time right now. Thank you from my entire family 🙂
Olga, thanks for the recipe! This was the first cheesecake I have ever baked and I cooked it live on Periscope! Going to try more of your recipes 😉
Yay! I’m so happy to hear that, Anastasia. Thanks for taking the time to write.
I baked this cheesecake today. However, I took it out of the oven in about an hour. The bake time that you suggest is too long I think. I compared the bake time to your chocolate cheesecake that you posted recently, and it’s a big difference. The same with the crust. Thanks for your recipes:)
Thank you for pointing that out to me, Alena. I did know that there was a baking time difference between the 2 cheesecakes, and I’ve noticed that the things I bake in my new kitchen cook faster than the recipes I originally came up with in my apartment kitchen. Next time I make the plain Ricotta Cheesecake, I’ll be sure to test the time.
Olga I have a few questions: When you bake, do you bake on conventional or just regular bake? Do you bake in top, middle or bottom of oven if it is on regular bake.? When you cool the cheesecake, do you leave it in the spring foam pan to cool or take it off right away?
When I test recipes for the blog, I always use a regular oven. I place the cheesecake in the middle of the oven. I usually leave it in the oven for just a little bit, with the door propped open, just so the temperature change isn’t too drastic when taking it out of the oven, although there have been plenty of times when I just take it out right away.
I made this crustless and it turned out super good. Great recipe!
I’m so glad you enjoyed it, Victoriya.