Ricotta Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan. For easier removal, line the bottom with a circle of parchment paper.

Combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter and 1/4 tsp salt in a bowl. Stir until all crumbs are evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if you prefer a rim) of the prepared springform pan using the bottom of a measuring cup or a flat glass.

Bake crust for 8–10 minutes, until fragrant and set. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring the ricotta to room temperature for at least 30 minutes for a smoother filling. If ricotta is very wet or grainy, place it in a fine sieve over a bowl and let drain 10–15 minutes or gently press with paper towel to remove excess moisture.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1–2 minutes. Scrape down the bowl.

Add the ricotta to the cream cheese and beat on low-medium until combined and smooth, 1–2 minutes. If you prefer an ultra-smooth texture, pulse the ricotta and cream cheese in a food processor for 20–30 seconds before transferring to the bowl.

Add 3 tablespoons granulated sugar, 2 tsp vanilla extract, 1 tbsp lemon juice, 1 tbsp lemon zest, and 1/4 tsp salt. Mix until incorporated.

Add the eggs one at a time, mixing on low speed just until each is incorporated. Avoid overbeating to reduce air in the batter (which can cause cracks).

Sprinkle in 2 tablespoons flour and fold in gently until just combined. If using, fold in 1/2 cup sour cream to make the texture silkier and to reduce cracking.

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 45–55 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. The cheesecake will continue to set as it cools.

Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 45 minutes to 1 hour to help prevent cracking.

Remove the cheesecake from the oven and let it cool completely at room temperature (about 1 hour), then refrigerate, uncovered, for at least 4 hours or overnight for best texture and flavor.

Run a thin knife around the edge of the chilled cheesecake to loosen it from the pan; release and remove the springform ring. If the bottom is on parchment, transfer the cheesecake to a serving plate.

Dust the top lightly with powdered sugar if desired and arrange fresh berries or citrus slices before serving. Slice with a knife warmed in hot water and wiped dry between cuts for clean slices.