A mixture of ricotta cheese and cream cheese makes this Italian ricotta cheesecake recipe further creamy and flavorful! Golden brown and additional creamy, a basic graham cracker crust provides good texture to this dessert. You can also make it as much as 5 says upfront, cowl with plastic wrap, and refrigerate till wanted.
Ricotta Cheesecake Recipe
New York-style cheesecake might be essentially the most well-known cheesecake recipe on the planet. And my greatest cheesecake recipe mainly has its personal fan membership. Between these two recipes, you is perhaps pondering… do we actually want one other cheesecake recipe?
The reply: sure, we do! As a result of this golden brown ricotta cheesecake is out-of-this-world scrumptious! The distinctive mixture of ricotta cheese and cream cheese creates a texture that’s each creamy and dense. And offers this ricotta cheesecake recipe the perfect taste!
You’ll Love this Italian Ricotta Cheesecake…
- Ricotta cheese provides taste and creates a creamy but dense cheesecake texture!
- A crunchy graham cracker crust provides the right texture to stability out the creaminess.
- Contemporary berry sauce is beautiful and to-die-for scrumptious.
- The proper make-ahead dessert for Easter, Mom’s Day, summer season events, and past!
Make the Graham Cracker Crust
- This half is really easy! Particularly when you use the pre-crushed graham cracker crumbs! However when you can’t discover them, purchase graham crackers and pulse them within the bowl of a meals processor till they’re positive crumbs.
- Mix the graham cracker crumbs with melted butter and sugar! Be sure the crumbs look evenly coated within the melted butter earlier than transferring on.
- Pour the graham cracker crust combination right into a 9-inch springform pan. Then press the crumbs in the midst of the pan and barely up the perimeters of the pan.
- Pre-bake the graham cracker crust for 10 minutes. This helps make sure you gained’t have a soggy crust!
Ricotta Cheesecake Batter
- Crucial rule for making ricotta cheesecake batter? Room temperature substances!!!
- This is without doubt one of the few instances I recommend substances a little bit hotter than room temperature. Particularly the cream cheese, as a result of chilly cream cheese is a nightmare to attempt to evenly mix!
- I prefer to make this cheesecake within the bowl of a meals processor. However an electrical hand mixer or stand mixer can even work.
- Be sure you mix the ricotta cheese and cream cheese first. You need them utterly easy earlier than including different substances.
- Then add the sugar and the eggs one after the other (and egg yolks). Lastly, toss within the flour and beat simply till easy.
Make the Water Tub
To make a water tub, you’ll want heavy responsibility aluminum foil, a big roasting pan, scorching water, and a little bit endurance! Learn my whole submit on easy methods to make a simple water tub for cheesecake when you’re new to this course of. Or listed below are the cliff notes:
- Wrapping your 9-inch springform pan with foil. Heavy-duty further huge aluminum foil works greatest.
- I like to recommend 2 to three layers of foil. And ensure you wrap all of it the way in which up the perimeters of the pan!
- If you’re able to bake, place the 9-inch springform pan into a big roasting pan.
- Rigorously pour freshly boiled water midway up the facet of the pan. It ought to go within the roasting pan however outdoors the cheesecake pan.
- Watch out if you slide the cheesecake into the oven. You don’t need water to splash into your cheesecake batter.
Golden Brown, Not Burnt
- If you flip off the oven, this ricotta cheesecake will nonetheless look fairly wobbly within the heart.
- That’s okay, as a result of it’s going to chill within the oven, with the door shut, for half-hour. It would proceed to cook dinner throughout this time.
- It’ll additionally proceed to cook dinner because it cools to room temperature.
- When you bake till the cheesecake appears agency and utterly set, will probably be dry and never creamy.
The toughest a part of this whole recipe? Ready for the ricotta cheesecake to chill utterly! I like to recommend 8 hours of chill time, however you have to wait at the very least 6 earlier than slicing. In any other case you should have a cheesecake lava cake, as an alternative of a agency however creamy cheesecake.
Can I Freeze Ricotta Cheesecake? Make it in Advance?
- You may completely make this ricotta cheesecake recipe upfront! Bake as directed and funky utterly at room temperature.
- Cowl your entire cheesecake with plastic wrap and refrigerate for as much as 5 days.
- Or wrap tightly in plastic wrap after which wrap in foil and freeze for as much as 2 months!
- Thaw within the fridge in a single day, then enable the cheesecake to sit down at room temperature for quarter-hour earlier than slicing.
Contemporary Berries for Berry Sauce
- This half is non-obligatory, however oh-so-delicious! You should use any recent berries you’d like, or use a mix like I did! Or when you can’t discover recent berries, use frozen berries.
- You’ll merely cook dinner the recent berries down with a little bit sugar and lemon juice. Then pressure, cool, and unfold the recent berry sauce on prime of the ricotta cheesecake.
- And naturally, you may prime that with extra recent berries for a showstopper dessert!
Extra Ricotta Cheesecake Recipes:
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Italian Ricotta Cheesecake
A mixture of ricotta cheese and cream cheese makes this Italian ricotta cheesecake recipe further creamy and flavorful! Golden brown and additional creamy, a basic graham cracker crust provides good texture to this dessert. You can also make it as much as 5 says upfront, cowl with plastic wrap, and refrigerate till wanted.
Components
For the Graham Cracker Crust:
- 2 cups (225 grams) graham cracker crumbs
- 1/3 cup (67 grams) sugar
- 8 tablespoons (113 grams) unsalted butter, melted
For the Creamy Italian Ricotta Cheesecake:
- 4 blocks (920g) brick-style full-fat cream cheese room temperature
- 1 and 1/2 cups (341g) complete milk ricotta cheese, room temperature
- 1 and 1/2 cups (266g) granulated sugar
- 2 teaspoons pure vanilla extract
- 5 giant giant eggs room temperature
- 2 giant egg yolks room temperature
- 1/2 cup (113ml) heavy cream room temperature
- 2 teaspoons all-purpose flour
For the Contemporary Berry Sauce:
- 1/4 cup (57ml) recent lemon juice
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon zest finely grated
- 12 ounces (340g) blended berries recent or frozen
- 2 teaspoons vanilla extract
- 1 Tablespoon (14ml) Grand Marnier non-obligatory
Directions
For the Graham Cracker Crust:
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Wrap the underside and sides of the pan with heavy responsibility tinfoil. I like to recommend doing a number of diligent layers right here to make sure no water creeps by if you place the pan within the water tub. Set pan apart.
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In a big bowl, mix graham cracker crumbs, sugar, and melted butter; stir properly to mix.
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Firmly pat the combination into the ready pan. Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and put aside whilst you put together the filling.
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Cut back oven to 325 levels (F).
For the Creamy Italian Ricotta Cheesecake:
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Within the physique of a excessive energy blender, meals processor, stand mixer fitted with the whisk attachment, or in a really giant bowl utilizing a hand-held mixer, beat the softened cream cheese and ricotta cheese till utterly easy, scraping the bowl as wanted.
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Add sugar and vanilla and beat easy, scraping down the perimeters and backside of bowl as wanted. Add within the eggs and yolks, one after the other, beating properly after every addition.
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Add within the heavy cream and gently stir till it’s evenly mixed. Lastly, fold within the flour.
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Pour filling into ready crust and, utilizing a silicone spatula, easy the highest.
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Place the cheesecake pan into a big, deep pan. Fill the pan with 2 inches of scorching water. That is your water tub and can assist guarantee your cheesecake comes out crack free.
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Rigorously place the pan within the oven and bake for 1 hour and quarter-hour.
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Flip oven off and let the cheesecake sit, undisturbed, for half-hour, contained in the oven with the door shut. The cheesecake must be nonetheless barely wiggly.
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Take away cake from oven and gently run a knife very across the fringe of the cake. Place the cheesecake on a cooling rack and funky utterly, then loosely cowl the pan with saran wrap and chill for at the very least 6 (ideally 8) hours.
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Cheesecake will maintain, lined within the fridge, for five days. Cheesecake could also be frozen for two months. Thaw in a single day earlier than slicing.
For the Contemporary Berry Sauce:
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In a medium saucepan over medium-high warmth, carry lemon juice and sugar to a boil. Cook dinner, stirring often, till sugar has utterly disintegrated into the combination.
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Add lemon zest and berries and produce combination to a boil. Cut back warmth to a simmer and proceed cooking, stirring often and barely mashing down the berries, for 10 minutes.
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Take away from warmth. Stir in vanilla extract and Grand Marnier.
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Pour sauce right into a bowl and funky to room temperature.
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Spoon over cheesecake proper earlier than serving. For extra pizazz, generously garnish with recent raspberries, blueberries, and blackberries, plus recent mint sprigs!
