Baking & Pastry > Custards & Creams (Baked) > Cheesecakes (Baked) > Ricotta Cheesecake Recipe

Classic Baked Ricotta Cheesecake

Indulge in the creamy decadence of this classic baked ricotta cheesecake. A light and airy texture combined with a rich, tangy flavor, makes it the perfect dessert for any occasion. This recipe utilizes simple ingredients and straightforward techniques to create a truly unforgettable treat.

Prep Time
30 minutes
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 500 g Full-fat ricotta cheese
  • 150 g Granulated sugar
  • 3 Large eggs
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest
  • 2 tbsp All-purpose flour
  • 60 ml Heavy cream
  • 150 g Graham cracker crumbs
  • 60 g Melted unsalted butter

Prepare the Crust

First, preheat your oven to 175°C (350°F). In a medium bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 20cm (8-inch) springform pan to create a compact crust. Bake the crust for 8-10 minutes, or until lightly golden brown. Let cool completely.

Make the Filling

In a large bowl, beat the ricotta cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, beating until well combined. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Gently fold in the all-purpose flour until just combined. Finally, stir in the heavy cream until the batter is smooth and uniform.

Bake the Cheesecake

Pour the ricotta filling over the cooled graham cracker crust. Place the springform pan on a baking sheet. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool completely inside the oven with the door slightly ajar. This will help prevent cracking. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.

Serving Suggestions

Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Garnish with fresh berries, a dusting of powdered sugar, or a drizzle of honey, if desired. Slice and serve. Enjoy!

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FAQ

  • Why did my cheesecake crack?

    Cracking can occur due to rapid temperature changes. Cooling the cheesecake slowly in the oven with the door ajar helps prevent this. Also, avoid overbaking the cheesecake.
  • Can I use low-fat ricotta cheese?

    While you can use low-fat ricotta, the full-fat version will result in a richer, creamier cheesecake. Low-fat ricotta may make the cheesecake drier.
  • How do I store leftover cheesecake?

    Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.