Ricotta Cheesecake Recipe

Introduction

This ricotta cheesecake offers a creamy, light alternative to traditional cheesecakes with its smooth texture and subtle lemon flavor. Perfect for a special dessert or an elegant finish to any meal, it’s sure to impress family and friends.

Ingredients

• 16 ounces cream cheese (softened)
• 1 container (16 ounces) ricotta cheese (drained if watery)
• 4 large eggs (at room temperature)
• 1 2/3 cups granulated sugar
• 1/2 cup unsalted butter (melted and cooled)
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1 pint sour cream
• Fresh fruit (for serving, optional)

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly grease a 9-inch springform pan.
2. Step 2: In a large bowl, beat the cream cheese and ricotta cheese together until smooth and well blended.
3. Step 3: Add the eggs, granulated sugar, melted butter, lemon juice, and vanilla extract. Mix until smooth.
4. Step 4: Sift in the flour and cornstarch, then stir them into the mixture until just combined.
5. Step 5: Gently fold in the sour cream until the batter is uniform.
6. Step 6: Pour the cheesecake batter into the prepared pan, spreading it evenly.
7. Step 7: Bake in the preheated oven for 1 hour. After baking, turn the oven off and let the cheesecake cool inside with the door closed for 1 additional hour to help prevent cracking.
8. Step 8: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate until thoroughly chilled before serving.
9. Step 9: Unlock and remove the sides of the springform pan. Slice the cheesecake and serve it chilled, accompanied by fresh fruit if desired.

Tips & Variations

• For best results, let the cream cheese and eggs come to room temperature before mixing to achieve a smooth batter.
• If you prefer a richer flavor, substitute half of the ricotta with mascarpone cheese.
• To add a touch of zest, grate some lemon peel into the batter along with the lemon juice.
• Use a water bath during baking to further prevent cracks and keep the texture silky.
• Serve with a berry compote or drizzle of honey for extra sweetness and color.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. When ready to serve, let it sit at room temperature for about 10 minutes. This cheesecake also freezes well for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of ricotta?

This recipe uses both cream cheese and ricotta for a unique texture and flavor. Using only cream cheese will make the cheesecake denser and heavier, while ricotta adds lightness. You can try substituting, but expect a different texture.

Why does the cheesecake need to cool with the oven door closed?

Allowing the cheesecake to cool gradually in the turned-off oven prevents sudden temperature changes, which can cause the surface to crack. It helps maintain a smooth, even texture.

Ricotta Cheesecake Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 99 reviews

This rich and creamy Ricotta Cheesecake combines the smooth textures of cream cheese and ricotta for a luscious dessert. Lightly sweetened with sugar and flavored with lemon juice and vanilla, it’s baked to perfection for a velvety finish. The addition of sour cream adds tanginess and moisture, ensuring a perfectly balanced, silky cheesecake. Served chilled and optionally garnished with fresh fruit, this cheesecake is a delightful treat for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 20 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cheese Base

• 16 ounces cream cheese (softened)
• 1 container (16 ounces) ricotta cheese (drained if watery)
• 1 pint sour cream

Wet Ingredients

• 4 large eggs (at room temperature)
• 1/2 cup unsalted butter (melted and cooled)
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 2/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch

Optional

• Fresh fruit (for serving)

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan to prepare it for the cheesecake batter.
2. Beat cheeses: In a large mixing bowl, beat together the softened cream cheese and drained ricotta cheese until the mixture is smooth and well blended, free of lumps.
3. Mix in wet ingredients: Add the eggs, granulated sugar, melted and cooled butter, freshly squeezed lemon juice, and vanilla extract to the cheese mixture. Mix thoroughly until the batter is smooth and consistent.
4. Incorporate dry ingredients: Sift together the all-purpose flour and cornstarch, then gradually stir them into the cheese and egg mixture until just combined, taking care not to overmix.
5. Fold in sour cream: Gently fold the pint of sour cream into the batter until it is uniformly incorporated, adding moisture and a slight tang.
6. Pour batter into pan: Transfer the cheesecake batter into the prepared springform pan, spreading it evenly across the surface.
7. Bake: Place the pan in the preheated oven and bake for 1 hour. After baking, turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool gradually and prevent cracking.
8. Cool completely: Remove the cheesecake from the oven and let it cool at room temperature until it reaches room temperature.
9. Refrigerate: Once cooled, refrigerate the cheesecake until thoroughly chilled, which typically takes at least 4 hours or overnight for best results.
10. Serve: Remove the sides of the springform pan, slice the cheesecake, and serve chilled. Optionally, garnish with fresh fruit to enhance flavor and presentation.

Notes

• Ensure cream cheese and eggs are at room temperature for a smooth batter and to prevent lumps.
• Do not overmix after adding dry ingredients to maintain a light texture.
• Draining the ricotta if it’s watery helps avoid excess moisture.
• Cooling the cheesecake gradually in the oven helps prevent cracking on the surface.
• Chilling the cheesecake thoroughly enhances its texture and flavor before serving.
• Fresh berries or sliced fruits make excellent garnishes to complement the cheesecake’s flavor.

Keywords: Ricotta cheesecake, creamy cheesecake recipe, Italian cheesecake, baked ricotta dessert, sour cream cheesecake