Description
This Ricotta Cheesecake combines creamy ricotta cheese with a classic graham cracker crust and a light orange zest flavor. The cheesecake is baked in a water bath to ensure a smooth, crack-free finish and topped with a sweet ricotta cream for a delightful and elegant dessert.
Ingredients
Scale
Ricotta
- 2½ cups ricotta cheese 625 grams, store-bought or homemade
Graham Cracker Crust
- Prepare the graham cracker crust according to the recipe linked in the article (typically graham crackers, butter, and sugar).
Cheesecake Batter
- 226 grams cream cheese softened (1 package of 8 oz.)
- 1¼ cup granulated sugar 250 grams
- 2 cups drained ricotta cheese from above
- ¼ cup all-purpose flour
- 4 large eggs room temperature
- ½ tbsp vanilla extract or vanilla bean paste
- ½ tsp salt
- 2 tbsp orange zest
Ricotta Topping
- ½ cup drained ricotta cheese from above
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Drain the Ricotta: Weigh 2½ cups ricotta cheese and place it in a cheesecloth-lined fine mesh sieve. Fold the cloth over the ricotta and place a plate with a heavy object on top to strain the water. Drain for at least 2 hours or overnight in the fridge, ensuring it remains covered.
- Prepare the Graham Cracker Crust: Follow the graham cracker crust recipe as described in the provided source, bake, and let it cool completely.
- Prepare the Cheesecake Batter: Grease the exposed sides of the cheesecake pan. Beat the softened cream cheese at medium speed for 2 minutes until creamy. Add granulated sugar and beat for another minute, scraping the bowl. Add drained ricotta cheese and beat for 1 minute; scrape and beat an additional 30 seconds. Mix in the flour until combined.
- Add Eggs and Flavorings: Add eggs one at a time, mixing gently until incorporated after each addition to avoid overmixing. Add vanilla extract or vanilla bean paste, salt, and orange zest and mix briefly.
- Assemble for Baking: Pour the batter over the cooled graham cracker crust in the pan. Wrap the bottom of the pan in foil and place it in a larger roasting pan filled with hot water to create a water bath to prevent cracking.
- Bake the Cheesecake: Bake at 325ºF for 75 minutes until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Chill the Cheesecake: Remove cheesecake from the oven, let it cool at room temperature, then refrigerate for at least 6 hours with the pan ring on.
- Prepare Ricotta Topping: Whip the remaining ½ cup drained ricotta with powdered sugar and vanilla extract just until smooth and creamy.
- Decorate and Serve: Remove the cheesecake ring, spread the ricotta topping evenly over the cheesecake, and decorate with raspberries, strawberries, or chocolate chips as desired. Slice and serve chilled.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. For freezing, wrap tightly in plastic wrap then place in an airtight container.
- Oven Temperature: For convection ovens, reduce baking temperature to 300ºF and adjust baking time accordingly. Use an oven thermometer to ensure accurate temperature to prevent cracking or prolonged baking.
- Straining Ricotta: Make sure the ricotta is well drained to avoid excess moisture in the cheesecake batter which can affect texture.
- Water Bath: Using a water bath is essential for even baking and to prevent cracks on the cheesecake surface.
- Room Temperature Eggs: Using eggs at room temperature helps to incorporate them better, reducing chances of cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 110 mg
