This no-bake ricotta cheesecake comes collectively quick with simply 25 minutes of prep. That includes a basic graham cracker crust, it blends ricotta and cream cheese for a wonderfully creamy, gentle, and fluffy texture and wealthy taste.
Recipe Highlights
- Texture: This conventional cheesecake is all in regards to the excellent steadiness—creamy and wealthy but gentle and fluffy, by no means heavy or dense. Silky easy filling with a golden and crumbly crust – this dessert melts in your mouth!
- Taste: Tangy and sharp, with a slight sweetness and a buttery crust. The berries carry extra sweetness and tartness that complement the cheese taste. This isn’t an excessively candy cheesecake.
- A dependable, totally examined, and fail-proof basic ricotta cheesecake recipe you possibly can depend on! It is so simple as it will get—fast, simple, and completely fuss-free (it’s no-bake, in spite of everything!). I’ll stroll you thru every step with course of images to information you alongside the way in which. I’ve examined it twice, so that you’re in good arms—and in case you run into any points, I’m right here to assist troubleshoot (ask me questions within the feedback)!
- Presentation: My objective with this cheesecake was to maintain it easy—even in presentation. It appears elegant and excellent for entertaining, but it’s adorned within the best (and most scrumptious) method doable: with contemporary berries. After all, there are many different topping choices—extra on that under!
Ingredient Notes
- 15 graham crackers, crushed into nice crumbs – I used a meals processor to crush up the graham crackers. You’ll get about 2 ¼ cups of crumbs.
- 3 tablespoons gentle brown sugar – This may assist preserve the crust from falling aside when it’s mixed with the melted butter.
- 8 tablespoons butter, room temperature – I used unsalted butter, however salted butter could also be used with out compromising the recipe.
- 16 ounces cream cheese, softened to room temperature – don’t depart the cream cheese on the counter for longer than 2 hours.
- 1 cup powdered sugar enhances the lighter texture of this ricotta cheesecake.
- 1 teaspoon vanilla extract – actual deal is all the time your best option.
- 15 ounces entire milk ricotta, drained, – See notes under on tips on how to drain ricotta. After draining it, you’ll have about ¾ cup of cheese. Must be at room temperature.
- Recent fruit for garnish, optionally available – I topped the cheesecake with strawberries, blueberries, and blackberries. Raspberries would pair properly with cheesecake, too.
Skilled Suggestions
- Draining ricotta cheese: Line a colander or sieve with paper towels or cheesecloth over a sink or massive bowl and add the ricotta cheese. Use a spatula to press the liquid out of the cheese. You may as well line a chopping board with two layers of paper towels, unfold out the ricotta cheese on high with a spatula, then press a single layer of paper towels on high to soak up the liquid. Repeat this till the ricotta has been decreased to ¾ – 1 cup of cheese.
- Make certain the cream cheese is easy earlier than including the ricotta cheese. You don’t need any lumps within the cheesecake.
- I take advantage of a flat-bottom, steel measuring cup to press the crumbs into the underside and up the edges of the springform pan to verify the crust doesn’t collapse.
Toppings
Ricotta cheesecake is tremendous versatile on the subject of toppings! Maintain it easy or go all out—both method, it’s scrumptious! Right here’s a mixture of basic and inventive concepts (you possibly can combine and match):
- Recent Fruit: I used contemporary strawberries, blueberries, and blackberries. You may as well use/add sliced kiwi, contemporary orange slices, mandarin orange segments, sliced contemporary figs, crushed pineapple, or mango.
- Fruit Compotes or Sauces: Cherry, blueberry, or blended berry compote provides a candy, sticky, and syrupy contact. Drizzle with the sauce, then high with fruit!
- Honey or Maple Syrup: Add a light-weight drizzle over the berries.
- Chocolate Ganache or Shavings: Darkish chocolate is all the time my best choice!
- Nuts: Toasted almonds, pistachios, or hazelnuts for crunch.
- Citrus Zest: Sprinkle lemon, lime, or orange zest over the fruit or berries.
Storage directions
- Fridge: Cowl the cheesecake with plastic wrap or retailer it in an hermetic container within the fridge for as much as 3 days.
- Freezer: Wrap the cheesecake in each plastic wrap and foil. Retailer it within the freezer for as much as 2 months. Thaw it out within the fridge earlier than serving. For the most effective outcomes, retailer it earlier than including the berries on high.
No-Bake Ricotta Cheesecake
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This no-bake ricotta cheesecake comes collectively quick with simply 25 minutes of prep. It encompasses a basic graham cracker crust and blends ricotta and cream cheese for a wonderfully creamy, gentle, and fluffy texture and wealthy taste.
Servings 8 slices
Energy 580kcal
Components
- 15 graham crackers crushed into nice crumbs
- 3 tablespoons gentle brown sugar
- 8 tablespoons butter room temperature
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 15 ounces entire milk ricotta drained
- contemporary berries for garnish, optionally available
Directions
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Grease a 9-inch spring type pan with butter or shortening. Put aside.
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Soften the butter in a small, microwave-safe bowl, and put aside. Combine the graham cracker crumbs and brown sugar in a medium bowl totally, then pour within the melted butter. Combine till the crumbs are well-coated they usually stick collectively.
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Firmly press the crumbs utilizing your fingers or the flat backside of a cup into the underside and sides of the ready pan. Place the crust within the freezer for 15-20 minutes or till it’s agency.
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Whereas the crust is within the freezer, use an electrical mixer to mix the cream cheese, powdered sugar, and vanilla extract. Add the drained ricotta cheese and proceed mixing till the combination is easy.
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Spoon the cheese filling into the graham cracker crust, and unfold it out evenly. Cowl the cheesecake with plastic wrap and refrigerate for a minimum of 4 hours.
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When you find yourself able to serve, rigorously take away the surface ring of the pan, and switch the cheesecake to a big plate or cake stand. High with contemporary fruit if desired, and serve chilled.
Notes
You have to the next provides:
- Small microwave-safe bowl
- 9-inch springform pan
- Butter or shortening for greasing the springform pan
- Medium mixing bowl
- Massive mixing bowl
- Electrical mixer or a stand mixer with a paddle attachment
- Small, offset spatula – Non-compulsory, nevertheless it makes smoothing out the cheesecake simpler.
Suggestions for the right ricotta cheesecake
- Drain the Ricotta: Line a sieve with paper towels or cheesecloth, press out extra liquid, and scale back to ¾–1 cup.
- Easy Cream Cheese: Guarantee it is lump-free earlier than mixing with ricotta.
- Sturdy Crust: Use a flat-bottom steel measuring cup to press crumbs firmly into the pan.
- Storage: Refrigerate in an hermetic container for as much as 3 days. To freeze, wrap in plastic wrap and foil, freeze for as much as 2 months, and thaw within the fridge earlier than serving. (Greatest so as to add berries after thawing!)
Topping Concepts
- Recent Fruit: Strawberries, blueberries, blackberries, kiwi, figs, or mango.
- Fruit Sauces: Cherry, blueberry, or blended berry compote.
- Candy Drizzles: Honey or maple syrup.
- Chocolate: Darkish chocolate ganache or shavings.
- Nuts: Toasted almonds, pistachios, or hazelnuts.
- Citrus: Lemon, lime, or orange zest.
Vitamin
Energy: 580kcal | Carbohydrates: 44g | Protein: 11g | Fats: 40g | Saturated Fats: 23g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 11g | Trans Fats: 0.5g | Ldl cholesterol: 114mg | Sodium: 487mg | Potassium: 188mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1348IU | Calcium: 193mg | Iron: 1mg
Find out how to make ricotta cheesecake (step-by-step images)
Grease a 9-inch springform pan. Combine graham cracker crumbs and brown sugar, then stir in melted butter till mixed. Press firmly into the pan and freeze for 15-20 minutes.
Beat cream cheese, powdered sugar, and vanilla, then combine in ricotta till easy. Unfold into the crust, cowl, and refrigerate for a minimum of 4 hours.
Earlier than serving, take away the pan’s outer ring and switch to a plate. High with contemporary fruit if desired. Serve chilled.
