Italian Ricotta Cheesecake
A combination of ricotta cheese and cream cheese makes this Italian ricotta cheesecake recipe extra creamy and flavorful! Golden brown and extra creamy, a classic graham cracker crust adds perfect texture to this dessert. You can make it up to 5 says in advance, cover with plastic wrap, and refrigerate until needed.
Ingredients
For the Graham Cracker Crust:
- 2 cups (225 grams) graham cracker crumbs
- 1/3 cup (67 grams) sugar
- 8 tablespoons (113 grams) unsalted butter, melted
For the Creamy Italian Ricotta Cheesecake:
- 4 blocks (920g) brick-style full-fat cream cheese room temperature
- 1 and 1/2 cups (341g) whole milk ricotta cheese, room temperature
- 1 and 1/2 cups (266g) granulated sugar
- 2 teaspoons pure vanilla extract
- 5 large large eggs room temperature
- 2 large egg yolks room temperature
- 1/2 cup (113ml) heavy cream room temperature
- 2 teaspoons all-purpose flour
For the Fresh Berry Sauce:
- 1/4 cup (57ml) fresh lemon juice
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon zest finely grated
- 12 ounces (340g) mixed berries fresh or frozen
- 2 teaspoons vanilla extract
- 1 Tablespoon (14ml) Grand Marnier optional
Instructions
For the Graham Cracker Crust:
- Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine.
- Firmly pat the mixture into the prepared pan. Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
- Reduce oven to 325 degrees (F).
For the Creamy Italian Ricotta Cheesecake:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and ricotta cheese until completely smooth, scraping the bowl as needed.
- Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
- Add in the heavy cream and gently stir until it's evenly combined. Finally, fold in the flour.
- Pour filling into prepared crust and, using a silicone spatula, smooth the top.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 15 minutes.
- Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
- Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 (preferably 8) hours.
- Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
For the Fresh Berry Sauce:
- In a medium saucepan over medium-high heat, bring lemon juice and sugar to a boil. Cook, stirring occasionally, until sugar has completely disintegrated into the mixture.
- Add lemon zest and berries and bring mixture to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally and slightly mashing down the berries, for 10 minutes.
- Remove from heat. Stir in vanilla extract and Grand Marnier.
- Pour sauce into a bowl and cool to room temperature.
- Spoon over cheesecake right before serving. For additional pizazz, generously garnish with fresh raspberries, blueberries, and blackberries, plus fresh mint sprigs!
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