Description
A creamy and delightful Ricotta Cheesecake featuring a graham cracker crust, a smooth ricotta and cream cheese batter infused with orange zest and vanilla, baked in a water bath to prevent cracking and finished with a light ricotta topping.
Ingredients
Scale
Ricotta
- 2½ cups ricotta cheese 625 grams, store-bought or homemade
Graham Cracker Crust
- Recipe Here (use a standard graham cracker crust recipe)
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
- Drain the Ricotta: Weigh and place ricotta cheese in a cheesecloth-lined fine mesh sieve. Fold the cloth over and place a plate with a heavy object (like a bowl of water) on top to strain water. Drain for at least 2 hours or overnight in the fridge, ensuring ricotta is covered to prevent drying.
- Prepare the Graham Cracker Crust: Follow a standard graham cracker crust recipe to prepare the crust. Bake and cool before adding the batter.
- Make the Cheesecake Batter: Grease exposed sides of the cheesecake pan. Beat cream cheese on medium speed for 2 minutes until creamy. Add granulated sugar and beat for 1 minute, scraping the bowl. Add drained ricotta and beat another minute; scrape and beat an additional 30 seconds. Mix in flour until combined. Add eggs one at a time, mixing until incorporated before the next; avoid over mixing to prevent cracks. Add vanilla, salt, and orange zest, mixing briefly.
- Assemble and Bake: Pour batter over cooled crust. Wrap bottom of pan with foil. Place pan in larger roasting pan and add hot water to form a water bath to prevent cracking. Bake at 325ºF for 75 minutes. The cheesecake should jiggle slightly in the center but edges set.
- Cool and Chill: Turn off oven and leave cheesecake inside for 1 hour. Then remove from oven and let cool before refrigerating with the ring on for at least 6 hours.
- Prepare Ricotta Topping: Whip remaining ricotta, powdered sugar, and vanilla extract just until creamy and combined.
- Decorate and Serve: Remove cheesecake from fridge, take off pan ring, spread ricotta topping evenly, and garnish with raspberries, strawberries, chocolate chips or preferred toppings. Slice and serve.
Notes
- Storage: Refrigerate cheesecake in an airtight container for up to 4-5 days. Freeze for up to 2 months wrapped tightly first in plastic wrap then placed inside an airtight container.
- Oven Temperature: For convection ovens, reduce baking temperature to 300ºF and monitor baking time carefully. Cheesecake is done when slightly jiggly in center and edges set.
- Oven Thermometer: Use an oven thermometer for accurate temperature control to avoid underbaking or cracking.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 120 mg
