Ricotta Cheesecake
This Ricotta Cheesecake with fresh strawberries is the perfect combination of creamy and fluffy, with a light texture that’s still rich and decadent. A simple yet indulgent dessert that’s sure to satisfy your sweet tooth.
Servings: 1 (9 inch) cheesecake
Ingredients
- Crust:
- 5 oz graham crackers about 10 crackers
- 1 Tablespoon sugar
- 4 Tablespoons butter melted
- Cheesecake:
- 2 ½ 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
- 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.
