Ricotta Cheesecake Recipe
Make Ricotta Cheesecake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Ricotta Cheesecake
Method
Directions for Ricotta Cheesecake
- 1
Prepare the crust
In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for about 8-10 minutes or until lightly golden. Remove from the oven and let cool.
- 3
Make the filling
In a large mixing bowl, beat together the ricotta cheese and cream cheese until smooth. Gradually add in the granulated sugar, continuing to mix until well combined.
- 4
Add flavorings
Mix in the vanilla extract, lemon zest, and a pinch of salt until incorporated.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 6
Add flour
Sift the all-purpose flour over the batter and fold it in gently until no flour streaks remain.
- 7
Pour filling into crust
Pour the ricotta filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center slightly jiggles.
- 9
Cool and refrigerate
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
- 10
Serve
Before serving, dust the top with powdered sugar if desired. Slice and enjoy your delicious ricotta cheesecake!