Description
A creamy and delicate Ricotta Cheesecake featuring a graham cracker crust, a smooth ricotta and cream cheese batter infused with orange zest, baked in a water bath to prevent cracking, and topped with a light ricotta topping. This classic dessert is perfect for special occasions or any time you crave a luscious, tangy cheesecake.
Ingredients
Scale
Ricotta
- 2½ cups ricotta cheese (625 grams), store-bought or homemade
Graham Cracker Crust
- Use your preferred graham cracker crust recipe (about 1½ cups graham cracker crumbs, 5 tablespoons melted butter, 2 tablespoons sugar)
Cheesecake Batter
- 226 grams (1 package of 8 oz.) cream cheese, softened
- 1¼ cup (250 grams) granulated sugar
- 2 cups drained ricotta cheese from above
- ¼ cup all-purpose flour
- 4 large eggs, room temperature
- ½ tablespoon vanilla extract or vanilla bean paste
- ½ teaspoon salt
- 2 tablespoons orange zest
Ricotta Topping
- ½ cup drained ricotta cheese from above
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Drain the Ricotta: Weigh and place the ricotta 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. Let it drain for at least 2 hours or overnight in the fridge, ensuring the ricotta stays covered to avoid drying out.
- Prepare the Graham Cracker Crust: Make and bake the graham cracker crust according to your chosen recipe. Let it cool completely before adding the batter.
- 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 sugar and beat for another minute, scraping the bowl.
- Mix Ricotta and Flour: Add 2 cups of the drained ricotta to the bowl and beat for 1 minute. Scrape the bowl and beat for an additional 30 seconds. Add the flour and mix until combined.
- Add Eggs and Flavorings: Add eggs one at a time, mixing until incorporated before adding the next, taking care not to overmix to prevent cracking. Add vanilla extract, salt, and orange zest, and mix briefly.
- Assemble and Bake: Pour the batter over the cooled crust. Wrap the bottom of the pan with foil and place it in a larger roasting pan. Add hot water to create a water bath. Bake in a preheated 325ºF oven for 75 minutes. The center should jiggle slightly while edges are set.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside for 1 hour. Then remove from the oven, allow it to cool to room temperature, and refrigerate with the pan ring on for at least 6 hours to chill fully.
- Prepare the Ricotta Topping: Whip remaining drained ricotta, powdered sugar, and vanilla extract briefly until creamy and combined.
- Decorate and Serve: Remove the cheesecake from the fridge, take off the pan ring, and spread the ricotta topping evenly over the cheesecake. Optionally, decorate with fresh raspberries, strawberries, or chocolate chips. Slice and serve chilled.
Notes
- Storage: Store Ricotta Cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; wrap tightly with plastic wrap and place in an airtight container.
- Oven Temperature: If using a convection oven, reduce temperature to 300ºF. Baking times may vary; bake until the center jiggles gently and edges are set.
- Use an oven thermometer to ensure accurate baking temperature and prevent over- or underbaking, which can cause cracking or extended cooking times.
- Wrapping the pan bottom with foil helps prevent water from the water bath from leaking into the cheesecake.
- Allowing the cheesecake to cool gradually in the oven prevents cracking.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 100 mg
