Perfect Ricotta Cheesecake
User Reviews
4.7
Perfect Ricotta Cheesecake
Description
The Perfect Ricotta Cheesecake uses equal parts ricotta cheese and cream cheese, beaten until smooth, combined with sugar, eggs, melted butter, lemon zest and juice, vanilla, cornstarch, and flour. The thorough mixing ensures a uniform, lump-free batter. The cheesecake is baked in a 9-inch springform pan wrapped in foil, placed in a water bath filled with an inch of water to promote even baking and prevent cracking.
The finished cheesecake has a dense and creamy texture characteristic of ricotta-based desserts, complemented by the tang of lemon and subtle vanilla aroma. Any cracks on top do not affect taste and can be concealed with fruit toppings like sliced strawberries or cherry filling. This cheesecake is suitable for celebrations or as a refined dessert served with fresh fruit.
Tips include adding water to the bath after placing the pans in the oven or beforehand, according to preference, and not overmixing the batter to maintain texture.
Ingredients
- 16 oz ricotta cheese whole milk, 480 g
- 16 oz cream cheese full-fat, softened to room temperature, 480 g
- 4 egg room temperature, large
- 1 1/2 cup granulated sugar 300 g
- 1/2 cup butter unsalted, melted and cooled, 114 g
- 1/2 tsp kosher salt
- 2 tsp vanilla extract 10 mL
- 1/2 lemon zest
- 2 1/2 tbsp lemon juice 37 mL
- 3 tbsp cornstarch
- 3 tbsp all-purpose flour
Instructions
- Preheat oven to 325 degrees F (165 degrees C), moving a rack to the middle of the oven. Mix ricotta and cream cheese with an electric mixer in a large bowl on medium speed until very smooth and uniform, for about one or two minutes. Make sure there are little to no lumps before adding the remaining ingredients.
- Add sugar, eggs, vanilla, butter, lemon zest and juice and beat until just fully incorporated. Add the cornstarch and flour afterward until just mixed in; you don’t want to beat the mixture too much.
- Grease a 9 inch spring-form pan with shortening or baking spray and triple wrap the outside and bottom with foil. Pour cheesecake batter into the spring-form pan and tap it multiple times onto the counter top from a low height, at least 10 times to remove any bubbles in the cheesecake.
- Use a 9×13 Pyrex dish or large roasting pan and fill it with 1 inch of water to create a water bath for your cheesecake to sit in. Place the spring-form pan into the water bath dish and carefully put into your preheated oven on the middle rack.
- Bake for 1 hour and 15 minutes; afterwards, turn the heat off and crack open the oven door for about another hour. The ricotta cheesecake needs this time to cool slowly, removing it from the oven quickly will deflate it and cause it to crack. Remember: "you want a jiggle, but just a little, in the middle," when it's done.
- Refrigerate for at least four hours, preferably overnight, before removing from spring-form pan and serving chilled.
- Keep in fridge in airtight container or wrapped with plastic wrap for up to 1 week.
Notes
- Adding water to the water bath can be done before or after placing the pans in the oven, depending on your setup.
- Small cracks on the cheesecake surface do not affect the flavor and can be covered with fresh or cooked fruit toppings such as strawberries, cherries, or apple filling.
- Ensure cheeses are at room temperature for smoother mixing and a uniform batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 465kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 158mg | 53% |
| Sodium | 548mg | 23% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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