If you’ve ever craved a cheesecake that’s impossibly light, rich, and creamy, this Delicious Creamy Ricotta Cheesecake Recipe will sweep you off your feet. Imagine a dessert that’s part classic cheesecake, part Italian bakery magic, and all-around irresistible. The gentle sweetness, delicate citrus, and cloud-like texture make this ricotta cheesecake a family favorite for every occasion. Whether you’re baking for a special celebration or just satisfying a weeknight sweet tooth, this recipe is about to become your new go-to treat.
Ingredients You’ll Need
It’s amazing how a handful of simple ingredients come together to create something so luxurious. Each component in this Delicious Creamy Ricotta Cheesecake Recipe brings its own touch—richness, structure, brightness, or a hint of crunch—ensuring every bite is pure joy.
- Graham cracker crumbs: These form the classic, buttery base that holds everything together with a gentle crunch.
- Granulated sugar: Sweetens both the crust and the filling, balancing the tang of the ricotta.
- Unsalted butter, melted: Binds the crumbs for the crust and adds irresistible richness.
- Whole milk ricotta cheese: The star ingredient, giving your cheesecake that signature creamy, delicate texture.
- All-purpose flour: Helps stabilize the filling so it slices cleanly every time.
- Large eggs: Essential for structure and that custardy, smooth interior.
- Vanilla extract: Infuses the cheesecake with warmth and depth of flavor.
- Lemon zest: Lifts the filling with a whisper of brightness and freshness.
- Heavy cream: Adds luscious silkiness to the filling, making every bite melt-in-your-mouth delicious.
- Powdered sugar (optional): For a beautiful, snowy finish and a touch of extra sweetness before serving.
How to Make Delicious Creamy Ricotta Cheesecake Recipe
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 325°F. Grease a 9-inch springform pan well, then wrap the outside with a layer of foil to prevent any leaks. This is a little insurance policy for a smooth, stress-free bake and a perfect cheesecake base.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and the melted butter. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of your prepared pan, making sure it’s even and compact. Pop it into the oven and bake for 10 minutes—just enough to set the crust and coax out its toasty flavor. Let it cool while you work on the filling.
Step 3: Prepare the Ricotta Filling
In a large mixing bowl, beat the ricotta cheese until it’s beautifully smooth and creamy—this step is key to the signature texture of the Delicious Creamy Ricotta Cheesecake Recipe. Add the remaining 1 cup sugar and the flour, mixing until fully combined. Next, beat in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract, lemon zest, and heavy cream, mixing until the filling is silky and uniform.
Step 4: Assemble and Bake
Pour your luscious ricotta filling over the cooled crust, smoothing the top with a spatula. Place the pan in the oven and bake for 65 to 75 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center—this is your cue for the perfect creamy texture.
Step 5: Cool Gradually
Once baking is done, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for one hour. This gentle cooling prevents cracking and keeps the texture ultra-smooth. After that, bring it to room temperature, then refrigerate for at least 4 hours or overnight—the wait will be so worth it!
Step 6: Unmold and Serve
Carefully run a knife around the edge of the pan before releasing the springform. If you like, dust the cheesecake with powdered sugar for a little sparkle. Now you’re ready to slice and share your homemade masterpiece.
How to Serve Delicious Creamy Ricotta Cheesecake Recipe
Garnishes
This cheesecake is a showstopper on its own, but a few thoughtful garnishes can take it over the top. Try a dusting of powdered sugar, a pile of fresh berries, or even a drizzle of honey or fruit compote for a pop of color and flavor.
Side Dishes
Pair your Delicious Creamy Ricotta Cheesecake Recipe with a simple espresso or a glass of dessert wine. For a brunch spread, serve slices alongside fresh fruit salad or a citrusy sorbet to balance the richness.
Creative Ways to Present
For a memorable presentation, cut the cheesecake into mini wedges and serve on a platter with edible flowers or mint sprigs. You can also layer slices with whipped cream and berries in dessert glasses for a deconstructed twist.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake stores beautifully! Simply cover the cheesecake with plastic wrap or transfer slices to an airtight container, then refrigerate. It will stay delicious for up to five days, maintaining that creamy texture you love.
Freezing
To freeze, wrap the cheesecake (whole or in slices) tightly in plastic wrap and then foil. It will keep for up to two months. Thaw overnight in the fridge before serving—this will help maintain the smoothness and flavor of your Delicious Creamy Ricotta Cheesecake Recipe.
Reheating
Cheesecake is best enjoyed chilled or at room temperature, but if you prefer yours slightly warm, let a slice sit at room temp for 20–30 minutes before serving. Avoid microwaving, as it can affect the texture.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta is essential for the creamiest texture, but if you’re in a pinch, part-skim will work. Just know that the cheesecake may be a bit less rich and slightly drier.
Why wrap the springform pan with foil?
Wrapping the pan with foil ensures no butter leaks from the crust and prevents any water from a bain-marie (if you use one) from seeping in. It’s a simple step that results in a perfect crust every time.
How do I prevent cracks on top?
Gradual cooling is key. Letting the cheesecake cool in the oven with the door cracked helps prevent sudden temperature changes, which is the main cause of cracks.
Do I need to strain the ricotta cheese?
For an ultra-smooth filling, straining the ricotta in cheesecloth for a few hours can help remove excess moisture. This step is optional, but it does make a noticeable difference in the final texture.
Can I add other flavors to the Delicious Creamy Ricotta Cheesecake Recipe?
Absolutely! Feel free to swirl in a fruit puree, add a touch of almond extract, or fold in mini chocolate chips for a fun twist. The base recipe is endlessly adaptable to your favorite flavors.
Final Thoughts
Baking this Delicious Creamy Ricotta Cheesecake Recipe is like giving yourself (and everyone you share it with) a warm, sweet hug. I hope you enjoy every rich, dreamy slice and find yourself coming back to this recipe again and again. Happy baking!
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Delicious Creamy Ricotta Cheesecake Recipe
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
This Delicious Creamy Ricotta Cheesecake Recipe offers a light and luscious twist on traditional cheesecake, combining smooth ricotta cheese with a crisp graham cracker crust for an irresistible Italian-inspired dessert.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 2 pounds whole milk ricotta cheese
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup heavy cream
For Serving (Optional)
- Powdered sugar for dusting
Instructions
- Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool.
- Mix the filling: In a large mixing bowl, beat the ricotta cheese until smooth and creamy. Add 1 cup sugar and flour, and mix until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and heavy cream until the mixture is smooth.
- Assemble and bake: Pour the ricotta filling over the cooled crust and smooth the top. Bake for 65–75 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then remove it from the oven and allow it to cool completely to room temperature.
- Chill before serving: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, optionally dust the top with powdered sugar for an added touch of sweetness.
Notes
- For an extra-smooth texture, strain the ricotta cheese in cheesecloth for a few hours before using.
- Serve with fresh berries or fruit compote for a beautiful and flavorful presentation.
- Ensure the springform pan is tightly sealed and wrapped in foil to avoid water leaks during baking.
- Do not overbake; the cheesecake should be slightly jiggly in the center when done to maintain a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 120mg
