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Italian Ricotta Cheesecake

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Creamy, wholesome cheesecake made with ricotta and cream cheese.

Ingredients

Scale

Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • ⅓ cup salted butter, melted

Cheesecake:

  • 8-ounces cream cheese, room temperature
  • 2 cups whole milk ricotta (or plain or vanilla Greek yogurt)
  • 4 large eggs
  • ¾ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons pure vanilla extract
  • 1 vanilla bean, scraped
  • 2 tablespoons all-purpose flour or cornstarch
  • Pinch coarse salt

Berry Topping:

  • 1-pint fresh berries
  • 1 tablespoon granulated sugar

Instructions

  1. Preheat oven to 350 degrees. Wrap the bottom of of an 8-inch springform pan with several pieces of aluminum foil. Place the foil-wrapped springform pan in a large high-sided roasting dish.
  2. To make crust, combine the graham cracker crumbs, sugar and melted butter in a medium bowl. Press into an even layer in the bottom of the prepared springform pan using the bottom of a dry measuring cup.
  3. Bake 10-12 minutes or until lightly browned. Let slightly cool. Fill the roasting dish halfway up with hot water (do not fill the water higher than the aluminum foil).
  4. To make the cheesecake filling, beat the cream cheese until very smooth. Add the ricotta and beat until smooth. Add the eggs, one at a time, then the sugar until mixture is smooth. Beat in the lemon juice until smooth, then add the vanilla extract, vanilla bean, flour or cornstarch and salt until thoroughly incorporated. Pour batter over the crust into the springform pan and bake 55 minutes-1 hour 10 minutes or until barely set. Turn the oven off and cool cake in oven for 20 minutes, then remove from the oven. Refrigerate at least 4 hours, or overnight.
  5. Use a sharp knife to separate the edges of the cheesecake from the springform pan. Carefully remove the edge of the springform pan. Use the sharp knife to slice the cheesecake into wedges, rinsing the knife with hot water in between slices.
  6. To make the raspberry topping, place the berries and sugar in a small bowl. Use the back of a fork to mash the raspberries and stir to mix in the sugar. Top cheesecake slices with raspberry topping. Serve.

Notes

Storage Tip: Cheesecake will last up to 4 days in an airtight container in the refrigerator. Store the raspberry topping in a separate container.

Nutrition

Find it online: https://thehealthyepicurean.com/vanilla-bean-ricotta-cheesecake/