Italian Ricotta Cheesecake
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Additional Time
8 hrs 30 mins
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Total Time
10 hrs 15 mins
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Servings
1 Cheesecake (9")
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Course
Dessert
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Cuisine
Italian, American, Australian, International
Italian Ricotta Cheesecake
Description
The Italian Ricotta Cheesecake starts with a buttery graham cracker crust that is partially baked for structure. The filling blends full-fat cream cheese and whole milk ricotta, beaten smooth to ensure a creamy texture without graininess. Eggs and egg yolks provide richness and firmness, while sugar sweetens and vanilla adds aroma. Heavy cream and a bit of flour create a luscious consistency and ensure the cheesecake sets properly. After baking in a water bath for gentle, even cooking, the cheesecake is topped or served with a fresh berry sauce. This sauce is made by simmering mixed berries with lemon juice, sugar, vanilla, and optional Grand Marnier, which highlights the creamy cake with vibrant, tangy flavors.
The result is a silky, dense cheesecake that contrasts with the subtle crunch of the graham cracker crust. The fresh berry sauce cuts through the richness, adding a refreshing and colorful finish. This cheesecake lends itself well to special occasions or when a classic yet slightly different cheesecake is desired. It can be served chilled, allowing the flavors to meld and the texture to firm.
The recipe suggests wrapping the springform pan carefully to prevent water from seeping in during the water bath baking, a method that helps avoid cracking and ensures even cooking. The use of multiple types of cheese and fresh lemon zest in the sauce bring unique layers of flavor that distinguish this cheesecake from typical American styles.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs 225 grams
- 1/3 cup sugar 67 grams
- 8 tablespoons unsalted butter 113 grams, melted
For the Creamy Italian Ricotta Cheesecake:
- 4 blocks (920g) cream cheese room temperature, brick-style, full-fat
- 1 and 1/2 cups (341g) ricotta cheese room temperature, whole milk
- 1 and 1/2 cups (266g) granulated sugar
- 2 teaspoons vanilla extract pure
- 5 large egg room temperature, large
- 2 large egg room temperature, yolk
- 1/2 cup (113ml) heavy cream room temperature
- 2 teaspoons all-purpose flour
For the Fresh Berry Sauce:
- 1/4 cup (57ml) lemon juice fresh
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon finely grated, zest
- 12 ounces (340g) mixed berries fresh or frozen
- 2 teaspoons vanilla extract
- 1 Tablespoon (14ml) Grand Marnier optional
Instructions
For the Graham Cracker Crust:
- Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
- Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine.
- Firmly pat the mixture into the prepared pan. Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
- Reduce oven to 325 degrees (F).
For the Creamy Italian Ricotta Cheesecake:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and ricotta cheese until completely smooth, scraping the bowl as needed.
- Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
- Add in the heavy cream and gently stir until it's evenly combined. Finally, fold in the flour.
- Pour filling into prepared crust and, using a silicone spatula, smooth the top.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 15 minutes.
- Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
- Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 (preferably 8) hours.
- Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
For the Fresh Berry Sauce:
- In a medium saucepan over medium-high heat, bring lemon juice and sugar to a boil. Cook, stirring occasionally, until sugar has completely disintegrated into the mixture.
- Add lemon zest and berries and bring mixture to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally and slightly mashing down the berries, for 10 minutes.
- Remove from heat. Stir in vanilla extract and Grand Marnier.
- Pour sauce into a bowl and cool to room temperature.
- Spoon over cheesecake right before serving. For additional pizazz, generously garnish with fresh raspberries, blueberries, and blackberries, plus fresh mint sprigs!
User Reviews
Overall Rating
5
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