How to Make Creamy Ricotta Cheesecake: Step-by-Step Guide
If you’re craving a dessert that’s luscious, smooth, and elegant, ricotta cheesecake is an excellent choice. Unlike traditional cheesecakes made with cream cheese, ricotta cheesecake has a lighter texture and a subtle richness that’s perfect for after-dinner indulgence or special occasions. You don’t need fancy ingredients or complicated techniques to make this delightful treat. With simple tools and a handful of ingredients, you’ll be able to whip up a creamy and dreamy ricotta cheesecake that will wow your family and friends.
Here’s everything you need to know about how to create this easy yet impressive dessert!
What You’ll Need: Ingredients
For the crust:
– 1 ¾ cups (175 g) of graham cracker crumbs or crushed digestive biscuits
– 6 tablespoons (85 g) of melted unsalted butter
– 2 tablespoons (25 g) of sugar
For the filling:
– 2 cups (500 g) of ricotta cheese (whole milk ricotta works best)
– 1 cup (200 g) of granulated sugar
– 3 large eggs
– ½ cup (120 ml) of heavy cream
– 1 teaspoon of vanilla extract
– Zest of 1 lemon (optional, for brightness)
– 2 tablespoons of all-purpose flour or cornstarch
Step-by-Step Instructions
Step 1: Preheat Your Oven
Set your oven to 325°F (165°C). This slightly lower temperature helps the cheesecake bake gently without cracking or drying out.
Step 2: Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated and resemble damp sand.
- Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or your fingers to smooth it out evenly. Push it slightly up the sides to create a shallow edge.
- Place the crust in the refrigerator to firm up while you make the filling.
Step 3: Mix the Ricotta Filling
- Drain the ricotta cheese if it seems watery. You can do this by placing it in a fine mesh strainer for about 10 minutes. Removing excess moisture is key to achieving a creamy texture.
- In a large mixing bowl, combine the ricotta cheese and sugar. Use a handheld or stand mixer to beat the mixture until smooth, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. This step ensures they’re fully incorporated into the batter.
- Pour in the heavy cream, vanilla extract, and lemon zest (if you’re using it), and beat until the mixture is silky and uniform.
- Finally, sprinkle in the flour or cornstarch, and mix gently. This helps stabilize the filling so it sets nicely during baking.
Step 4: Assemble the Cheesecake
- Take the prepared crust out of the fridge and pour the ricotta filling over it. Smooth out the top with a spatula to make it look even.
- Set the springform pan on a baking sheet to catch any drips.
Step 5: Bake the Cheesecake
- Place the cheesecake in the oven and bake for about 55–65 minutes. The edges should be set, and the center should jiggle slightly when gently shaken—it will firm up as it cools.
- Turn off the oven and let the cheesecake sit inside for about 10 minutes with the door slightly ajar. This helps prevent cracking.
Step 6: Cool and Chill
- Remove the cheesecake from the oven and let it cool completely at room temperature, about 1 hour. Don’t rush this step!
- Once it’s cool, cover the pan with plastic wrap or aluminum foil and refrigerate the cheesecake for at least 4 hours, preferably overnight. Chilling allows the flavors to meld and the texture to become creamy perfection.
Step 7: Serve and Enjoy
Carefully remove the cheesecake from the springform pan by loosening the sides. Slice it with a sharp knife, wiping the blade between cuts for neat pieces. Serve plain or with toppings like fresh fruit, berry compote, or a drizzle of chocolate syrup.
Tips for Success
- Use good-quality ricotta: Fresh, whole milk ricotta makes all the difference. Avoid ricotta that’s too grainy or watery.
- Don’t overmix: While you want the filling to be smooth, overmixing can introduce excess air, causing the cheesecake to puff up and crack.
- Avoid opening the oven frequently: Sudden temperature changes can cause cracking. Be patient and let the cheesecake bake uninterrupted.
- Be creative with flavors: Add a teaspoon of almond extract for a nutty twist or swirl in jam before baking for visual flair.
Why Make Ricotta Cheesecake?
Ricotta cheesecake feels fancy but is surprisingly easy to make. It’s ideal if you love desserts that are both rich and light. Plus, the ricotta adds a unique charm—its subtle tang and creaminess set it apart from traditional cream cheese-based cheesecakes.
Whether you’re preparing for a dinner party or simply treating yourself, this cheesecake will become a go-to favorite. Follow the steps above, and you’ll be rewarded with a dessert that looks stunning, tastes heavenly, and is sure to impress!
Now, go ahead and give this recipe a try. Don’t forget to share the joy (and a slice) with your loved ones!
