Heavenly Creamy Ricotta Cheesecake Recipe: Sweet Bliss in Every Bite

Have you ever dreamed of a creamy ricotta cheesecake that melts in your mouth?

Soft clouds of Italian tradition dance across every delectable slice.

Memories of nonna’s kitchen whisper through each gentle bite.

Smooth ricotta blends with delicate cream cheese, creating a dessert that feels like a warm embrace.

Subtle vanilla and hints of lemon zest add unexpected brightness to this classic treat.

Passionate bakers know that simple ingredients can create magic in the kitchen.

I promise this recipe will become your new favorite dessert to share with loved ones.

Creamy Ricotta Cheesecake That Melts in Your Mouth

• Create with Minimal Fuss: This ricotta cheesecake recipe requires basic kitchen skills and simple ingredients, making it perfect for bakers of all experience levels.
• Crowd-Pleasing Dessert: Smooth, creamy texture and delicate lemon hints guarantee a dessert that will impress family and friends at gatherings, potlucks, or special celebrations.
• Versatile Serving Options: Enjoy the cheesecake plain or dress it up with fresh berries, honey, or chocolate sauce, allowing for endless customization to suit different tastes and occasions.
• Make Ahead Friendly: Prepare this dessert in advance and store in the refrigerator, which makes it ideal for busy hosts who want to plan their menu without last-minute stress.

Ingredients for Rich Creamy Ricotta Cheesecake

• Graham Cracker Crumbs: A classic, sweet foundation for the cheesecake crust.
• Butter: Helps bind the crust and adds a rich, smooth flavor.
• Sugar: Provides sweetness to the crust and balances the creamy filling.

• Ricotta Cheese: Creates a light and smooth texture in the cheesecake.
• Cream Cheese: Gives a rich and tangy base to the filling.
• Heavy Cream: Adds extra creaminess and helps create a silky smooth consistency.

• Eggs: Act as a binding agent and help set the cheesecake structure.
• Flour: Helps stabilize the filling and prevent cracking.
• Vanilla Extract: Provides a warm, sweet background flavor.
• Lemon Zest: Adds a bright, citrusy note to balance the richness.

How to Bake Creamy Ricotta Cheesecake

Step 1: Craft the Crunchy Base

• Graham cracker crumbs
• Melted butter
• Sugar

Blend these treasures in a mixing bowl until they become a delightful sandy mixture.

Press the blend firmly into the bottom of a springform pan, creating a solid foundation. Slide the pan into the oven and bake for 10 magical minutes.

Let the crust cool and rest.

Step 2: Whip Up the Creamy Filling

• Ricotta cheese
• Cream cheese
• Sugar
• Eggs
• Vanilla extract
• Lemon zest
• Flour
• Heavy cream

Beat the ricotta and cream cheese until they transform into a silky smooth dream.

Add sugar and eggs one at a time, mixing gently. Sprinkle in vanilla, lemon zest, and flour.

Stir until everything dances together harmoniously. Pour in the heavy cream and mix until the filling becomes impossibly creamy.

Step 3: Bake to Perfection

Pour the luscious filling over the cooled crust. Slide the pan into the oven and bake for 55-65 minutes.

Watch for the edges to set while the center remains slightly wobbly. Once done, turn off the oven and let the cheesecake rest inside with the door slightly ajar for one hour.

Step 4: Chill and Indulge

Allow the cheesecake to cool completely. Refrigerate for at least 4 hours or overnight for maximum deliciousness.

When ready to serve, unleash your creativity with toppings like fresh berries or a drizzle of golden honey. Slice, serve, and enjoy every creamy bite!

Tips to Perfect Creamy Ricotta Cheesecake

• Prevent cracks by avoiding overmixing the batter and baking at a lower temperature to ensure a smooth, creamy texture.
• Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method for extra moisture retention.
• Room temperature ingredients blend more smoothly, so remove cream cheese, ricotta, and eggs from the refrigerator 30 minutes before preparing the cheesecake.
• For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
• Test cheesecake doneness by gently shaking the pan – a slight jiggle in the center indicates perfect baking without overbaking.

Flavorful Variations on Ricotta Cheesecake

• Gluten-Free Nutty Base: Replace graham cracker crumbs with almond flour or crushed gluten-free cookies. Mix with melted butter and sugar for a crunchy, allergen-friendly crust.
• Vegan Ricotta Alternative: Swap dairy ingredients with cashew ricotta, coconut cream cheese, and silken tofu. Use maple syrup or agave as a sweetener and cornstarch instead of flour for binding.
• Chocolate Lover's Version: Add cocoa powder to the crust and mix dark chocolate chips into the filling. Top with chocolate ganache or shaved chocolate for an indulgent dessert.
• Citrus Berry Infusion: Increase lemon zest and fold in fresh blueberries or raspberries into the cheesecake batter. Garnish with a citrus-infused whipped cream for extra brightness.

Pairings That Elevate Ricotta Cheesecake

• Moscato or Riesling complement the creamy ricotta cheesecake's delicate sweetness, offering a light and refreshing contrast to the rich dessert.
• Serve alongside a mixed berry compote or fresh strawberries to add bright, tangy notes that cut through the cheesecake's richness and provide a beautiful color contrast.
• A shot of rich, smooth espresso balances the dessert's creamy texture, with its intense coffee flavor creating a classic Italian-inspired dessert experience that brings out the subtle lemon zest in the cheesecake.

Storage Advice for Ricotta Cheesecake

• Refrigerate: Store the cheesecake covered with plastic wrap or aluminum foil in the refrigerator for up to 5 days. Keep it in the springform pan to maintain its shape and prevent damage.
• Freeze: Wrap the entire cheesecake tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Slice and Store: Cut individual slices, wrap each separately in plastic wrap, and store in an airtight container in the refrigerator for quick and easy snacking.
• Reheat: Gently warm individual slices in the microwave for 15-20 seconds on low power to prevent overheating and maintain the creamy texture.

FAQs

• Why use both ricotta and cream cheese?

The combination creates a lighter, more delicate texture compared to traditional cheesecakes. Ricotta adds a subtle, fresh flavor while cream cheese provides the classic rich, tangy cheesecake taste.

• Can I substitute ingredients in the recipe?

For the crust, you can use alternative cookies like digestive biscuits or vanilla wafers. In the filling, swap heavy cream with whole milk, but this might slightly change the texture and richness of the cheesecake.

• How do I prevent cracks in my cheesecake?

Use room temperature ingredients, mix gently without overmixing, and bake in a water bath. The slow cooling process in the oven with the door slightly open helps prevent surface cracks.

Creamy Ricotta Cheesecake Recipe

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4.7 from 9 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Indulgent ricotta cheesecake promises a delightful journey through Italian dessert traditions. Smooth, rich layers melt on the palate, inviting you to savor each luxurious bite of this classic culinary masterpiece.

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Ingredients

Scale 1x2x3x

• 16 oz ricotta cheese (full-fat)
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 2 tbsps cornstarch
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• Zest of 1 lemon
• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsps unsalted butter (melted)
• Topping:
• Powdered sugar (for dusting)

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Instructions

1. Craft a buttery foundation by blending graham cracker crumbs with melted butter and sugar. Press the mixture compactly into a 9-inch springform pan, creating an even base. Bake at 325°F for 10 minutes, then allow to cool completely.
2. Whip ricotta and cream cheese in a spacious mixing bowl until ultra-smooth and free of lumps. Gradually incorporate sugar, introducing eggs individually to ensure thorough integration. Fold in vanilla extract, zesty lemon rind, and flour, maintaining a consistent texture.
3. Gently pour the velvety cheese mixture over the prepared crust, ensuring an even distribution. Position in the preheated oven and bake for 55-65 minutes, watching for slightly wobbling center and set edges as indicators of perfect doneness.
4. Switch off the oven, leaving the cheesecake inside with the door slightly ajar for one hour. This gradual cooling prevents cracking and promotes a silky consistency.
5. Transfer the cheesecake to the refrigerator, allowing it to chill and set for a minimum of 4 hours or ideally overnight. Before serving, optionally garnish with fresh seasonal berries or a delicate honey drizzle to enhance its luxurious profile.

Notes

• Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with wheat sensitivities.
• Always use room temperature ingredients to ensure a smooth, lump-free cheesecake filling and prevent cracking during baking.
• Wrap the springform pan with aluminum foil to prevent water seepage if using a water bath method, which helps create a more even, silky texture.
• Customize the flavor by adding different extracts like almond or orange, or swirl in fruit preserves before baking for a personalized touch.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 310
• Sugar: 21.3 g
• Sodium: 170 mg
• Fat: 17.2 g
• Saturated Fat: 9.3 g
• Unsaturated Fat: 7.6 g
• Trans Fat: 0.1 g
• Carbohydrates: 30.4 g
• Fiber: 0.3 g
• Protein: 7.8 g
• Cholesterol: 108 mg