Ricotta cheesecake is a delightful twist on the traditional cheesecake. With a texture that is light, fluffy, and velvety, it strikes the perfect balance between rich indulgence and airy simplicity. Originating from Italian roots, this cheesecake offers a refreshing change with ricotta cheese taking center stage. Whether you’re hosting a dinner party, looking for a dessert to impress, or just craving a slice of heaven, this ricotta cheesecake will never disappoint.
Why You Will Love This Ricotta Cheesecake Recipe
- Light & Fluffy: Unlike dense cheesecakes, the use of ricotta makes this one smooth and airy.
- Simple Ingredients: You probably already have most of them in your pantry or fridge.
- Versatile: Easily customizable with fruit toppings, chocolate, or even citrus zest.
- Less Guilt: Slightly lower in fat compared to traditional cream cheese-based versions.
- Perfect for Any Occasion: Whether it’s a holiday dessert or just a weeknight treat, this cheesecake fits right in.
Ingredients for Ricotta Cheesecake
Here’s what you’ll need for the perfect ricotta cheesecake:
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 2 cups whole milk ricotta cheese
- 1 ½ cups cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp cornstarch
- ¼ tsp salt
How to Make Ricotta Cheesecake: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
2: Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture evenly into the bottom of the springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool while you prepare the filling.
3: Make the Ricotta Cheesecake Filling
- In a large bowl, beat the ricotta and cream cheese together until smooth.
- Add sugar and mix well until fully incorporated.
- One at a time, add the eggs, beating gently after each addition.
- Stir in the vanilla extract, lemon zest, cornstarch, and salt until well combined.
4: Pour and Bake
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour.
5: Chill
Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours (or overnight) for the best texture
Tips for a Successful Ricotta Cheesecake
- Use Room-Temperature Ingredients: This ensures a smooth batter without lumps.
- Don’t Overbeat the Eggs: Mix them in gently to avoid incorporating too much air, which can cause cracking.
- Water Bath Method: If you want a perfectly smooth top, place the springform pan in a water bath while baking.
- Cool Gradually: Allow the cheesecake to cool slowly in the oven to prevent cracks.
- Refrigerate Overnight: This helps the flavors develop and the texture firm up beautifully.
Methods for Customizing Ricotta Cheesecake
- Citrus Twist: Add orange zest for a vibrant flavor.
- Chocolate Lovers: Swirl melted chocolate into the batter or add chocolate chips.
- Fruit Toppings: Top with fresh berries, fruit compote, or a drizzle of passionfruit sauce.
- Gluten-Free Crust: Use almond flour or gluten-free graham crackers.
Method of Serving
Serve this ricotta cheesecake chilled for the best flavor and texture. Garnish it with:
- Fresh berries (like strawberries, blueberries, or raspberries)
- A dusting of powdered sugar
- A drizzle of honey or caramel sauce
- A sprig of mint for a pop of color
How to Store
- Refrigerator: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freezer: You can freeze the cheesecake (whole or by slice) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving.
How to Reheat Ricotta Cheesecake
Though this cheesecake is best enjoyed chilled, you can reheat it gently if needed:
- Microwave: Heat individual slices for 10-15 seconds.
- Oven: Warm the whole cheesecake at 250°F (120°C) for 10-15 minutes. Cover with foil to prevent drying out.
Nutritional Information for Ricotta Cheesecake (Per Slice)
- Calories: 320
- Protein: 8g
- Fat: 18g
- Carbohydrates: 30g
- Sugars: 20g
- Fiber: 1g
Conclusion About Ricotta Cheesecake
This ricotta cheesecake is a must-try dessert for anyone looking to enjoy a light yet indulgent treat. With its smooth texture and vibrant flavors, it’s a crowd-pleaser that will leave everyone asking for seconds. Its versatility makes it perfect for any occasion, whether you’re celebrating a special event or indulging in a quiet evening at home. Once you try this recipe, it’s bound to become a favorite in your dessert rotation.
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Yes! In fact, ricotta cheesecake tastes better when made a day in advance.
2. Can I use part-skim ricotta instead of whole milk ricotta?
Yes, but the cheesecake will be slightly less rich and creamy.
3. How do I prevent the cheesecake from cracking?
Avoid overmixing the batter, cool it slowly, and bake it in a water bath if possible.
4. Can I substitute cream cheese entirely with ricotta?
You can, but the texture will be lighter and less creamy compared to traditional cheesecakes.
5. Is ricotta cheesecake healthier than regular cheesecake?
It can be slightly lower in fat and calories due to the ricotta, but it still offers a rich, satisfying dessert experience.