Hello, dessert enthusiasts! Prepare to indulge in the creamy perfection of the Best Baked Ricotta Cheesecake. This recipe combines the richness of ricotta with a velvety texture that’ll make your taste buds dance. Picture a golden-brown crust supporting a luscious, baked filling. Follow along for a straightforward guide to craft this delectable cheesecake in your own kitchen. Stay tuned for more delightful recipes that turn ordinary moments into sweet celebrations.
| Servings | Cooking Time | CALORIES |
| 10 | 1hr 15mins | 350 per serving |
Baked Ricotta Cheesecake
This recipe is for anyone who appreciates the velvety texture of a classic cheesecake but wants a unique twist. It’s perfect for dessert enthusiasts, home bakers looking to impress, and those seeking a delectable treat that’s both easy to make and utterly delicious. Whether you’re planning a special occasion or simply craving a sweet indulgence, this best-ever baked ricotta cheesecake is your answer.
Why It’s Great
What sets this baked ricotta cheesecake apart from the rest is the star ingredient: ricotta cheese. Unlike traditional cream cheese, ricotta brings a delightful lightness and subtle tang to the dessert. This cheesecake boasts a crumbly graham cracker crust that complements the creamy filling beautifully. The added zest of lemon and a touch of vanilla elevate the flavor profile to sheer perfection.
But that’s not all – this recipe is great for several other reasons:
- Easy to Follow: It’s a beginner-friendly recipe, ensuring that even those with limited baking experience can master it.
- Crowd-Pleaser: Whether you’re serving family, friends, or guests, this cheesecake will win hearts and palates.
- Versatile: You can customize it with various toppings, from fresh berries to chocolate drizzles, to suit your preferences.
- Make-Ahead: Prepare it in advance, so you can focus on entertaining your guests.
- Impressive Presentation: The finished cheesecake looks as good as it tastes, making it perfect for special occasions.
Now, let’s dive into the details of this heavenly recipe!
Ingredients and Directions
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 lbs whole milk ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- Zest of 1 lemon
- 1/4 cup all-purpose flour
Equipment Needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Food processor (for crushing graham crackers)
- Zester
- Measuring cups and spoons
Directions:
Preheat and Prepare
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan, ensuring the bottom and sides are well-coated.
Make the Crust
- In a food processor, pulse graham crackers until finely crushed.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
- Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon to smooth it out.
Prepare the Filling
- In a large mixing bowl, beat the ricotta cheese until smooth and creamy.
- Add the sugar and mix until well combined.
- Beat in the eggs one at a time.
- Mix in the vanilla extract, lemon zest, and flour until the filling is smooth and velvety.
Bake to Perfection
- Pour the filling over the crust in the pan.
- Smooth the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 1 hour and 15 minutes or until the cheesecake is set but still slightly jiggly in the center.
Cool and Chill
- Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for about 30 minutes.
- Refrigerate for at least 4 hours or overnight for the best results.
Serve and Enjoy
- Once the cheesecake has chilled, remove it from the springform pan.
- Serve chilled, garnished with fresh berries or a dusting of powdered sugar.
Recipe Tips and Variations
- Cake Pans: This recipe uses a single 9-inch springform pan.
- Toppings: Get creative with toppings. Fresh fruit, fruit compote, chocolate ganache, or a drizzle of caramel sauce all work beautifully.
- Flavor Variations: You can experiment with flavor by adding extracts like almond or citrus besides the vanilla.
- Crust Variations: Try a chocolate cookie crust or a mix of graham crackers and nuts for a different twist.
How to Store Leftovers
If you somehow have leftovers (which is rare because this cheesecake tends to disappear quickly), store them in an airtight container in the refrigerator. Consume within 3-4 days for the best flavor and texture.
Food and Drink Pairings
The best-ever baked ricotta cheesecake pairs wonderfully with a cup of freshly brewed coffee or a crisp glass of white wine. It’s also an ideal accompaniment to fruit-based cocktails. For a comprehensive dessert spread, serve it alongside a scoop of creamy vanilla ice cream.
Conclusion
In the realm of desserts, the best-ever baked ricotta cheesecake is a true masterpiece. Its creamy, zesty, and slightly tangy flavors will dance on your palate, leaving you craving more. This recipe is a gem for both novice and experienced bakers, promising a sweet slice of heaven on every plate.
So, what are you waiting for? Get your baking tools ready, follow the steps above, and delight your loved ones with this irresistible treat. After all, the best things in life are meant to be shared. Don’t forget to share this recipe with your friends and family and subscribe to our blog for more culinary adventures!
MORE RECIPES
The Best-Ever Baked Ricotta Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Food processor (for crushing graham crackers)
- Zester
- Measuring cups and spoons
Ingredients
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 lbs whole milk ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- Zest of 1 lemon
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan, ensuring the bottom and sides are well-coated.
- In a food processor, pulse graham crackers until finely crushed.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
- Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon to smooth it out.
- In a large mixing bowl, beat the ricotta cheese until smooth and creamy.
- Add the sugar and mix until well combined.
- Beat in the eggs one at a time.
- Mix in the vanilla extract, lemon zest, and flour until the filling is smooth and velvety.
- Pour the filling over the crust in the pan.
- Smooth the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 1 hour and 15 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for about 30 minutes.
- Refrigerate for at least 4 hours or overnight for the best results.
- Once the cheesecake has chilled, remove it from the springform pan.
- Serve chilled, garnished with fresh berries or a dusting of powdered sugar.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!
This cake came out PERFECT!! My family loved it. So easy. I added fresh peaches to top when it was done but I would love to know if I could add to batter next time before baking? Can you help me. Thank you again!!
Thank you so much! I’m thrilled to hear your family loved it! Yes, you can definitely add fresh peaches to the batter next time. Just make sure to cut them into small pieces so they mix in well. You might need to slightly adjust the baking time, so keep an eye on it. So glad you’re enjoying the recipe!