Ricotta Cheesecake Recipe
Classic cheesecake with a light ricotta cheese filling
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Ingredients for the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated.
- 3
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup to pack it tightly.
- 4
Bake the Crust
Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Beat the Cheeses
In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy using an electric mixer on medium speed.
- 6
Add Sugar and Flavorings
Gradually add in the granulated sugar, vanilla extract, and lemon juice. Continue to beat until well combined.
- 7
Incorporate the Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 8
Pour Filling into Crust
Pour the ricotta filling over the cooled crust, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the oven for 50-60 minutes, or until the edges are set, and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- 10
Cool and Chill
Remove from the oven and let it cool at room temperature for another hour. Then refrigerate for at least 4 hours, preferably overnight, before serving.