If you’re a fan of cheesecake, then this Creamy Delight of Ricotta Cheesecake is about to steal your heart. It’s a fresh, light twist on the classic, where the rich and velvety texture of ricotta adds an indulgent creaminess that’s simply irresistible. Imagine biting into a silky, smooth filling with hints of vanilla and a touch of citrus zest, all tucked into a buttery, golden crust. It’s the kind of dessert that will make you close your eyes and savor every bite. Whether it’s a special occasion or just a sweet treat to end your day, this cheesecake is bound to become a new favorite.
Why You’ll Love Creamy Delight of Ricotta Cheesecake
Silky Smooth and Creamy
The ricotta cheese brings an incredibly smooth and light texture that’s less dense than traditional cream cheese cheesecakes, but still rich and satisfying.
Light, Yet Indulgent
Unlike heavy, overly sweet desserts, this ricotta cheesecake has just the right balance of lightness and indulgence. It’s sweet without being too sweet, making it the perfect end to any meal.
Easy to Make
No complicated techniques or fancy ingredients—just simple steps that lead to a spectacular dessert. Even beginner bakers will feel confident in whipping up this treat.
Versatile
While this cheesecake is delicious on its own, you can top it with fresh fruit, berry compote, or a drizzle of caramel or chocolate sauce to make it your own. The possibilities are endless!
Ingredients
For the Crust:
- Graham Cracker Crumbs: The perfect base for this cheesecake. They provide a buttery, slightly sweet crunch that pairs beautifully with the creamy filling.
- Butter: Melted butter helps bind the crumbs together, ensuring a firm and delicious crust.
- Sugar: A little sweetness to balance the flavor of the graham crackers.
For the Cheesecake Filling:
- Ricotta Cheese: The star of the show! It creates that light, fluffy texture while still maintaining a rich, creamy flavor.
- Cream Cheese: Adds extra creaminess and richness to the filling, complementing the ricotta beautifully.
- Sugar: Sweetens the filling just enough without overpowering the delicate flavors.
- Vanilla Extract: For a fragrant, comforting depth of flavor.
- Eggs: Help bind everything together and give the cheesecake its structure.
- Lemon Zest: A touch of citrus for brightness and freshness.
- Heavy Cream: Adds extra richness and helps create the silky texture of the filling.
- Flour: Just a tablespoon to help stabilize the filling as it bakes.
(Note: Full ingredient measurements are provided in the recipe card below.)
Instructions
Prepare the Crust:
- Preheat Your Oven: Start by preheating your oven to 325°F (163°C).
- Make the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and the crumbs are moistened.
- Press into Pan: Press the crumb mixture into the bottom of a 9-inch springform pan to form a compact, even crust. Use the back of a spoon to press down firmly.
- Bake the Crust: Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
Prepare the Cheesecake Filling:
- Blend the Cream Cheese and Ricotta: In a large mixing bowl, beat the cream cheese and ricotta cheese together until smooth and creamy.
- Add the Sugar and Eggs: Add the sugar, eggs, and vanilla extract to the cheese mixture. Beat until fully combined and smooth.
- Add the Flour, Cream, and Lemon Zest: Mix in the flour, heavy cream, and lemon zest until the filling is smooth and well incorporated.
Assemble and Bake the Cheesecake:
- Pour the Filling: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking. Then remove the cheesecake from the oven and let it cool to room temperature.
- Chill: After it’s cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.
Serve and Enjoy:
- Serve: Once chilled and set, remove the cheesecake from the springform pan and transfer it to a serving platter. Top with fresh berries, fruit compote, or whipped cream, if desired.
Nutrition Facts
Servings: 8
Calories per serving: 290
Fat per serving: 20g
Carbs per serving: 22g
Protein per serving: 5g
Preparation Time
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes (plus chilling time)
How to Serve Creamy Delight of Ricotta Cheesecake
With Fresh Berries:
Top each slice with a handful of fresh berries like strawberries, raspberries, or blueberries. The tartness of the fruit complements the creaminess of the cheesecake perfectly.
With Chocolate Drizzle:
For the chocolate lovers, drizzle some melted dark or milk chocolate on top of the cheesecake. You can even add a sprinkle of crushed nuts or caramel sauce for an extra layer of indulgence.
With Whipped Cream:
A dollop of freshly whipped cream is always a great way to serve cheesecake. You can also add a bit of vanilla or lemon zest to the whipped cream for added flavor.
As Mini Cheesecakes:
Make individual portions by dividing the crust and filling into muffin tins or mini springform pans. Bake and chill the same way, and top each one with a little extra flair.
Additional Tips
Make-Ahead:
This cheesecake is even better the next day after it has had time to set in the fridge. It’s perfect for making ahead of time and serving for a special event or dinner party.
Smooth Texture:
To get the smoothest texture, make sure to beat the ricotta and cream cheese until there are no lumps. If you want a super silky filling, you can pass the mixture through a fine-mesh sieve before pouring it into the crust.
Customize the Crust:
If you’re not a fan of graham crackers, you can swap them out for crushed digestive biscuits, shortbread cookies, or even Oreos for a twist.
Freezing:
You can freeze this cheesecake! After it’s fully set, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
FAQ Section
Q1: Can I make this cheesecake without eggs?
A1: Yes! You can substitute the eggs with a flax egg or another egg replacer if you prefer a vegan option.
Q2: Can I use full-fat ricotta for a richer taste?
A2: Absolutely! Full-fat ricotta will make the cheesecake even creamier and richer. You can also use a mix of full-fat ricotta and cream cheese for a more decadent filling.
Q3: Can I make this cheesecake in advance?
A3: Yes! This cheesecake stores beautifully in the fridge for up to 5 days. You can also freeze it for up to 2 months.
Q4: How can I avoid cracks in my cheesecake?
A4: The key to avoiding cracks is to bake the cheesecake gently. Avoid opening the oven door during the baking process, and let the cheesecake cool slowly to room temperature before chilling it in the fridge.
Q5: Can I make this without a springform pan?
A5: If you don’t have a springform pan, you can use a regular pie dish or cake pan. Just be sure to line it with parchment paper to make it easier to remove the cheesecake after baking.
Q6: Can I use a different kind of crust?
A6: Yes! You can make your crust with any kind of cookie or cracker crumbs, like shortbread, digestives, or even graham crackers with a bit of cinnamon.
Q7: How can I get the cheesecake to set perfectly?
A7: Ensure your cheesecake cools slowly after baking, and give it plenty of chilling time in the fridge. The longer it chills, the firmer and smoother the texture will be.
Q8: Can I make individual mini cheesecakes?
A8: Yes! Use mini springform pans or muffin tins to make individual portions. Adjust the baking time slightly, as they may bake faster than a full-sized cheesecake.
Q9: How do I store leftovers?
A9: Cover your cheesecake with plastic wrap or store it in an airtight container and keep it in the fridge for up to 5 days.
Q10: Can I add flavors to the cheesecake?
A10: Absolutely! You can infuse your cheesecake with flavors like cinnamon, coffee, or cocoa powder. Just mix them into the batter before baking.
Conclusion
This Creamy Delight of Ricotta Cheesecake is a light, indulgent treat that’s perfect for any occasion. With its smooth, velvety texture and subtle citrus flavor, it’s sure to impress your guests and satisfy your sweet tooth. Whether served with fruit, whipped cream, or simply on its own, every bite is a delightful experience. So go ahead, treat yourself to this creamy slice of heaven—you won’t regret it!
PrintCreamy Delight of Ricotta Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This Creamy Delight of Ricotta Cheesecake is a luxurious, velvety dessert that combines the smoothness of ricotta cheese with a rich, indulgent flavor. With a crumbly, buttery crust and a luscious ricotta filling, this cheesecake offers a lighter, yet still incredibly satisfying alternative to traditional cheesecake. Perfect for any occasion!
Ingredients
For the Crust:
- 1 1/2 cups Graham Cracker Crumbs (or digestive biscuits)
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted
- 1/2 tsp Ground Cinnamon (optional)
For the Ricotta Filling:
- 2 1/2 cups Ricotta Cheese (whole milk or part-skim)
- 8 oz Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 tbsp Vanilla Extract
- 1 tbsp Lemon Zest
- 3 Large Eggs
- 1/2 cup Sour Cream
- 1/4 cup All-Purpose Flour
- 1/2 tsp Salt
For the Topping (optional):
- Fresh Berries (such as raspberries, strawberries, or blueberries)
- Powdered Sugar (for dusting)
- Mint Leaves (for garnish)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium-sized bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Stir until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
- Prepare the Ricotta Filling:
- In a large mixing bowl, combine the ricotta cheese, cream cheese, and sugar. Use a hand mixer or stand mixer to beat until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract, lemon zest, and salt, then continue mixing until fully incorporated.
- Beat in the eggs, one at a time, making sure each egg is fully blended before adding the next.
- Add the sour cream and flour, mixing until smooth.
- Assemble the Cheesecake:
- Pour the ricotta filling into the cooled crust. Smooth the top with a spatula to create an even layer.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set, but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
- After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
- Chill the Cheesecake:
- Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to fully set.
- Serve and Garnish:
- Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
- Garnish with fresh berries, a dusting of powdered sugar, and mint leaves, if desired.
Notes
- If you prefer a lighter, fluffier texture, you can fold in some whipped cream into the ricotta filling before baking.
- For a richer flavor, try adding a tablespoon of limoncello or other citrus liqueur to the ricotta mixture.
- The cheesecake can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg