Ricotta Cheesecake Recipe

Ingredients

Ricotta

• 2½ cups ricotta cheese 625 grams, store-bought or homemade

Graham Cracker Crust

• Use your preferred graham cracker crust recipe or prepare one as directed in the accompanying instructions

Cheesecake Batter

• 226 grams cream cheese softened (1 package of 8 oz.)
• 1¼ cup granulated sugar 250 grams
• 2 cups drained ricotta cheese from above
• ¼ cup all-purpose flour
• 4 large eggs room temperature
• ½ tbsp vanilla extract or vanilla bean paste
• ½ tsp salt
• 2 tbsp orange zest

Ricotta Topping

• ½ cup drained ricotta cheese from above
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions

1. Place the ricotta in a cheesecloth-lined fine mesh sieve, fold the cloth over the cheese, and place a plate with a heavy weight on top. Let it drain for at least 2 hours or overnight in the refrigerator, ensuring it is covered so it doesn’t dry out. Use 2 cups of drained ricotta for the cheesecake and reserve the rest for the topping.
2. Follow your preferred recipe or the linked instructions to prepare and bake the graham cracker crust. Allow it to cool completely before adding the batter.
3. Grease the sides of the cheesecake pan. Beat softened cream cheese for 2 minutes on medium speed until creamy. Add granulated sugar and beat for another minute, scraping the bowl. Add the drained ricotta and beat for an additional minute, scraping again and beating 30 seconds more. Mix in the flour until just combined. Add eggs one at a time, mixing gently until each is incorporated, avoiding overmixing. Stir in vanilla, salt, and orange zest briefly.
4. Pour the batter over the cooled graham cracker crust in the pan. Wrap the bottom of the pan with several layers of foil. Place the pan in a larger roasting pan and add hot water halfway up the sides to create a water bath. Bake in a preheated 325ºF oven for 75 minutes or until the center jiggles slightly but the edges are set.
5. Turn off the oven and leave the cheesecake inside for 1 hour. Remove from oven, cool at room temperature without removing the pan ring, then refrigerate for at least 6 hours.
6. Whip the remaining drained ricotta with powdered sugar and vanilla extract for a few seconds until creamy and combined.
7. Remove the chilled cheesecake from the fridge, release the pan ring, and spread the ricotta topping evenly over the surface. Decorate with fresh raspberries, strawberries, chocolate chips, or your preferred toppings. Slice and serve.

Notes

• Store the cheesecake covered in the fridge for up to 4 to 5 days in an airtight container.
• For longer storage, freeze the cheesecake for up to 2 months wrapped tightly in plastic wrap and placed in an airtight container.
• If using a convection oven, reduce temperature to 300ºF and watch baking time closely; bake until slightly jiggly in the center and set at the edges.
• Use an oven thermometer to ensure accurate temperature for best results and to prevent cracked cheesecake.
• Drain ricotta thoroughly to avoid excess moisture which can affect texture.
• Avoid overmixing once eggs are added to prevent cracking during baking.