No-Fail Creamy Ricotta Cheesecake
This rich and velvety cheesecake combines luxurious ricotta and cream cheese in a buttery graham cracker crust, making it a perfect dessert for any occasion.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the Crust
- 200 g graham cracker crumbs (or digestive biscuits) These crunchy bits form a delicious base.
- 75 g melted butter Rich and decadent, binds the crumbs.
- 2 tbsp sugar A hint of sweetness to balance flavors.
- 1 pinch salt Enhances the overall flavor.
For the Filling
- 450 g whole milk ricotta The star of the filling for luscious texture.
- 300 g cream cheese (room temp) Adds to the smoothness.
- 200 g granulated sugar Essential for sweetness.
- 3 large eggs Provide structure and binding.
- 1.5 tsp vanilla extract Enhances flavor profile.
- 2 tbsp all-purpose flour Contributes to cake's stability.
- 1 zest lemon Adds invigorating freshness.
- 1 tbsp lemon juice Elevates flavor with acidity.
For the Cherry Topping
- 300 g pitted cherries (fresh or frozen) Offers a sweet, tart contrast.
- 2 tbsp sugar (for cherries) Enhances the natural flavor.
- 1 tsp cornstarch Thickens the cherry topping.
- 1 tbsp lemon juice (for cherries) Highlights cherry flavor.
- 1 tbsp cherry liqueur (optional) Adds depth and sophistication.
Instructions
Preparation of the Crust
- Mix the graham cracker crumbs, melted butter, sugar, and pinch of salt together in a bowl until well combined.
- Press the mixture into a 23 cm (9-inch) springform pan and chill in the refrigerator.
Blending the Filling
- In a mixing bowl, blend the ricotta cheese and cream cheese until smooth and creamy.
- Gradually mix in the sugar followed by the eggs, one at a time.
- Add the vanilla extract, flour, lemon zest, and lemon juice, mixing just until smooth.
Baking the Cheesecake
- Pour the filling into the prepared crust and bake in a preheated oven at 150°C (300°F) for 55 to 65 minutes.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours.
Preparing the Cherry Topping
- Combine the pitted cherries, sugar, and lemon juice in a saucepan over medium heat.
- Thicken with a cornstarch slurry and simmer until desired consistency is reached.
Serving
- Once chilled, top the cheesecake with the cherry compote and serve sliced.
Notes
For best results, ensure cream cheese and eggs are at room temperature to avoid lumps. To prevent cracking, avoid overbeating after adding eggs. Consider garnishing with whipped cream or lemon zest.