Description
This Creamy Delight of Ricotta Cheesecake offers a luscious combination of ricotta and cream cheese for a light yet rich dessert. A buttery graham cracker crust complements the smooth, fluffy filling, enhanced with hints of vanilla, lemon zest, and a touch of cinnamon. Perfectly baked to a silky texture and chilled to set, this cheesecake is an elegant treat for any occasion.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
For the Filling
- 1 1/2 cups ricotta cheese
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream
For Garnish (Optional)
- Fresh berries
- Powdered sugar
- Mint leaves
Instructions
- Prepare the Crust: In a medium bowl, mix together graham cracker crumbs, sugar, melted butter, and cinnamon if using until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Remove and let cool while preparing the filling.
- Prepare the Ricotta Filling: In a large mixing bowl, combine ricotta cheese, cream cheese, and sugar. Beat until smooth and creamy. Add vanilla extract, lemon zest, and salt, mixing thoroughly. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream and flour, mixing just until smooth, then gently fold in heavy cream.
- Assemble the Cheesecake: Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the countertop to release any trapped air bubbles and level the surface.
- Bake the Cheesecake: Place the cheesecake in the oven and bake at 350°F (175°C) for about 50 minutes or until the edges are set but the center still slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly, which helps prevent cracks.
- Cool and Chill: After removing from the oven, allow the cheesecake to cool completely at room temperature. Once cool, refrigerate for at least 4 hours or overnight to set thoroughly.
- Serve and Garnish: Before serving, garnish with fresh berries, a dusting of powdered sugar, and mint leaves for an elegant finish.
Notes
- Using room temperature cream cheese and ricotta cheese helps achieve a smoother filling.
- Do not overmix after adding eggs to avoid incorporating too much air, which could cause cracking.
- If preferred, wrap the outside of the springform pan with aluminum foil to avoid water from a water bath if you decide to use one.
- The slight jiggle in the center after baking indicates perfect doneness; it will firm up while cooling.
- For a lighter crust, use less butter or substitute with a light oil.
