Creamy Ricotta Cheesecake Recipe
If you’re looking for a show-stopping dessert that’s both utterly decadent and surprisingly light, you simply have to try this Creamy Ricotta Cheesecake Recipe. Imagine a silky, luscious filling brimming with subtle lemony notes and just the right touch of vanilla, all nestled atop a golden, buttery graham cracker crust. It’s an Italian-inspired twist on classic cheesecake that’s just as perfect for a celebratory dinner as it is for a cozy afternoon treat. This Creamy Ricotta Cheesecake Recipe is one you’ll find yourself returning to again and again—trust me, it’s that good.
Ingredients You’ll Need
The beauty of this Creamy Ricotta Cheesecake Recipe lies in its straightforward, familiar ingredients, each one playing a crucial role in building irresistible flavor and texture. Let’s take a look at what you’ll need and why it matters:
- Whole milk ricotta cheese (2 cups): This is the star of the show, giving the cheesecake its signature creamy, slightly tangy flavor and delicate texture. Be sure to drain any excess moisture for the smoothest result.
- Cream cheese (8 ounces, softened): Adds richness and body, balancing the lightness of the ricotta for a truly dreamy bite.
- Granulated sugar (3/4 cup for filling, 1/4 cup for crust): Sweetens both the crust and the filling just enough without overpowering the subtle flavors.
- Large eggs (3): Essential for binding the filling, giving the cheesecake its structure without heaviness.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the filling, complementing both cheese and citrus.
- Almond extract (1/2 teaspoon, optional): For a delicate almond aroma—totally optional, but a lovely addition if you have it.
- All-purpose flour (1/4 cup): A little flour helps set the custard so it slices beautifully every time.
- Salt (1/4 teaspoon): Just a pinch brightens and balances all the sweet, creamy notes.
- Lemon zest (zest of 1 lemon): Adds a fresh, zippy lift that wakes up all the flavors.
- Heavy cream (1/4 cup): For extra silkiness and a melt-in-your-mouth finish.
- Graham cracker crumbs (1 1/2 cups): The classic base—sweet, nutty, and the perfect contrast to the creamy filling.
- Unsalted butter (5 tablespoons, melted): Binds the crust and gives it that crave-worthy buttery snap.
How to Make Creamy Ricotta Cheesecake Recipe
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan to ensure your cheesecake releases effortlessly later. This simple step makes all the difference when it comes to presentation—no sticking, no crumbling, just clean, neat slices every time.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture looks like wet sand, then press it firmly into the bottom and just slightly up the sides of your prepared pan. Use the bottom of a measuring cup for a super-smooth, even layer. Bake the crust for 8 minutes to set it, then let it cool while you move on to the filling—the aroma alone will have you swooning!
Step 3: Whip Up the Creamy Filling
In a large mixing bowl, blend the ricotta and softened cream cheese until the mixture is ultra-smooth and creamy. This is where your Creamy Ricotta Cheesecake Recipe gets its signature texture. Add the sugar and mix again. Next, beat in the eggs one at a time, scraping down the sides of the bowl as needed to ensure an even, silky batter. Stir in the vanilla, almond extract (if using), lemon zest, flour, salt, and heavy cream. Mix until just combined—overmixing can lead to cracks or a dense texture, so gentle is best!
Step 4: Assemble and Bake
Pour the luscious, tangy filling over the cooled crust and use a spatula to smooth the top. Slide the pan into the center of your oven and bake for 55 to 65 minutes, until the edges are lightly golden and the center is just barely set. Don’t worry if there’s a slight wobble; it will firm up as it cools. Once the baking time is up, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This gentle cooling step helps prevent cracks and ensures that perfectly creamy texture.
Step 5: Chill and Serve
Remove the cheesecake from the oven and let it finish cooling at room temperature before transferring to the refrigerator. Chill for at least 4 hours, or even better, overnight. This patience pays off with a cheesecake that slices beautifully and tastes even more divine as the flavors meld. When you’re ready to serve, run a knife around the edge and release the springform pan for a flawless presentation.
How to Serve Creamy Ricotta Cheesecake Recipe
Garnishes
The Creamy Ricotta Cheesecake Recipe is a blank canvas for beautiful, tasty toppings. A simple dusting of powdered sugar highlights its golden top, or scatter fresh berries for a juicy pop of color and tartness that pairs beautifully with the creamy filling. If you’re feeling extra fancy, a drizzle of honey or berry coulis takes things to the next level. Don’t forget a few sprigs of fresh mint for a touch of green!
Side Dishes
Serve this cheesecake with a cup of strong espresso or a pot of herbal tea for a classic Italian finish. For brunch, pair it with a fruit salad or a medley of roasted stone fruits. If you’re hosting a dinner party, a light citrus salad on the side balances the rich, creamy dessert perfectly.
Creative Ways to Present
For a fun twist, try slicing the Creamy Ricotta Cheesecake Recipe into bars or squares and serving them on a platter for easy sharing. Mini cheesecakes baked in muffin tins are also adorable for parties. Or, layer cubes of cheesecake with fruit and whipped cream in parfait glasses for a modern, deconstructed dessert.
Make Ahead and Storage
Storing Leftovers
Leftover slices of the Creamy Ricotta Cheesecake Recipe keep beautifully in the refrigerator. Simply cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh and delicious for up to 5 days, making it a fantastic option for make-ahead entertaining or sneaky midnight snacks.
Freezing
This cheesecake freezes surprisingly well! Once fully cooled and chilled, you can slice it and wrap individual portions in plastic wrap, then place them in a zip-top freezer bag. Frozen cheesecake keeps for up to 2 months. When you’re ready to indulge, thaw slices overnight in the fridge—no need to sacrifice texture or flavor.
Reheating
Cheesecake is best enjoyed chilled or at cool room temperature, so there’s no need to reheat. If you prefer a softer texture, let a slice sit at room temperature for 20 minutes before serving. Avoid microwaving, as it can change the texture and make the filling weep.
FAQs
Can I use part-skim ricotta instead of whole milk?
You can, but whole milk ricotta is recommended for the creamiest texture. Part-skim will work in a pinch, though the result may be just a touch lighter and less rich.
How do I prevent my cheesecake from cracking?
Letting the cheesecake cool gradually in the turned-off oven helps minimize cracks. Also, avoid overmixing the batter and don’t overbake—removing it when the center is still slightly wobbly is key to a smooth, creamy finish.
Can I make this Creamy Ricotta Cheesecake Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend and use gluten-free graham crackers for the crust. The rest of the recipe remains exactly the same, with all the same delicious results.
Is it necessary to drain the ricotta cheese?
Yes, especially if your ricotta is on the wetter side. Draining it in a fine mesh sieve or cheesecloth for 30 minutes will prevent a watery batter and ensure a smooth, creamy cheesecake.
Can I add other flavors to the filling?
Definitely! The Creamy Ricotta Cheesecake Recipe is quite versatile—try folding in a swirl of fruit compote, a sprinkle of mini chocolate chips, or even a hint of orange zest for a fun flavor twist.
Final Thoughts
If you’re craving a dessert that’s equal parts elegant and comforting, you can’t go wrong with this Creamy Ricotta Cheesecake Recipe. Its dreamy texture and delicate balance of flavors make it a standout treat for any occasion. Give it a try—you might just discover your new favorite cheesecake!
Print
Creamy Ricotta Cheesecake Recipe
- Total Time: 5 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
This creamy ricotta cheesecake combines smooth ricotta cheese and rich cream cheese for a luscious, delicate dessert with a hint of lemon zest. Baked on a buttery graham cracker crust, this Italian-American style cheesecake is elegantly light and infused with subtle vanilla and almond extracts, perfect for any special occasion or a delightful treat.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling:
- 2 cups whole milk ricotta cheese
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly onto the bottom and slightly up the sides of your prepared pan to form an even crust. Bake for 8 minutes, then allow to cool while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat together the ricotta cheese and softened cream cheese until the mixture is smooth and creamy. Add the granulated sugar and blend well. Next, incorporate the eggs one at a time, making sure to scrape down the bowl as needed to ensure even mixing. Stir in the vanilla extract, optional almond extract, lemon zest, flour, salt, and heavy cream until fully combined, taking care not to overmix.
- Bake the Cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set and the edges turn a light golden color. Once done, turn off the oven and crack the door open slightly, letting the cheesecake cool inside for 1 hour.
- Chill and Serve: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and chill. Before serving, you can optionally garnish with fresh berries or a light dusting of powdered sugar for a traditional touch.
Notes
- Top with fresh berries or powdered sugar for a classic finish.
- Make sure to drain ricotta well if it contains excess moisture to prevent a soggy texture.
- This cheesecake freezes well for up to 2 months—wrap tightly and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 21g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 110mg
