Description
This Italian Ricotta Cheesecake features a smooth, creamy blend of full-fat cream cheese and ricotta on a buttery graham cracker crust. The cheesecake is baked in a water bath to ensure a crack-free, velvety texture, then chilled to perfection. Served with a vibrant fresh berry sauce infused with lemon and a touch of vanilla, this elegant dessert is perfect for special occasions or anytime you crave a rich yet light cheesecake with a refreshing fruity topping.
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 (920 grams) brick-style full-fat cream cheese, room temperature
- 1 and 1/2 cups (341 grams) whole milk ricotta cheese, room temperature
- 1 and 1/2 cups (266 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup (113 ml) heavy cream, room temperature
- 2 teaspoons all-purpose flour
For the Fresh Berry Sauce
- 1/4 cup (57 ml) fresh lemon juice
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon lemon zest, finely grated
- 12 ounces (340 grams) mixed berries (fresh or frozen)
- 2 teaspoons vanilla extract
- 1 tablespoon (14 ml) Grand Marnier (optional)
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray and wrap the bottom and sides tightly with several layers of heavy-duty tinfoil to prevent water leakage during the water bath baking later. Set aside.
- Make the Crust Mixture: In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well mixed. Firmly press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and place on a cooling rack.
- Reduce Oven Temperature: Decrease the oven heat to 325°F (165°C) while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling: Using a stand mixer with the whisk attachment, high-powered blender, food processor, or a large bowl with a hand mixer, beat the softened cream cheese and ricotta together until completely smooth. Scrape down the bowl as necessary to ensure an even blend.
- Add Sugar and Vanilla: To the smooth cheese mixture, add granulated sugar and vanilla extract. Beat until well combined and smooth, scraping the bowl down again to incorporate all ingredients.
- Incorporate Eggs: Add the eggs and egg yolks one at a time, beating well after each addition to ensure a smooth texture without overbeating.
- Add Cream and Flour: Stir in the heavy cream gently until combined, then fold in the all-purpose flour carefully to integrate it evenly without deflating the batter.
- Assemble the Cheesecake: Pour the filling onto the pre-baked crust in the springform pan. Smooth the top with a silicone spatula to even it out.
- Set up the Water Bath: Place the springform pan inside a larger, deep baking pan and fill the larger pan with about 2 inches of hot water, making a water bath that will keep the cheesecake moist and help prevent cracks during baking.
- Bake the Cheesecake: Carefully place the whole setup into the preheated oven. Bake for 1 hour and 15 minutes at 325°F (165°C).
- Let the Cheesecake Rest in Oven: Turn the oven off and allow the cheesecake to sit undisturbed with the door closed for 30 minutes. The cheesecake should still be slightly wobbly in the center at this stage.
- Cool the Cheesecake: Remove the cheesecake from the oven and gently run a sharp knife around the edges to loosen it from the pan. Place it on a cooling rack and let it cool completely.
- Chill the Cheesecake: Cover the pan loosely with plastic wrap and refrigerate the cheesecake for at least 6 hours, preferably 8 hours, to set fully and develop flavor.
- Prepare the Fresh Berry Sauce: In a medium saucepan over medium-high heat, combine fresh lemon juice and sugar. Bring to a boil, stirring occasionally until the sugar dissolves completely.
- Cook the Berries: Add lemon zest and mixed berries to the saucepan and return to a boil. Reduce heat to a simmer and cook for 10 minutes while stirring occasionally and gently mashing some berries to release juices.
- Finish the Sauce: Remove the pan from heat and stir in vanilla extract and Grand Marnier, if using. Transfer the sauce to a bowl and allow it to cool to room temperature.
- Serve: Spoon the berry sauce over slices of cheesecake just before serving. Garnish with fresh raspberries, blueberries, blackberries, and sprigs of fresh mint for an elegant touch.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to create a smooth, lump-free batter.
- Wrapping the springform pan with multiple layers of foil is crucial to prevent water from leaking into the cheesecake during the water bath baking process.
- The water bath prevents cracks and ensures even baking for a creamy texture.
- Chilling the cheesecake fully before serving is essential for the best texture and flavor.
- The fresh berry sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Cheesecake keeps for up to 5 days in the refrigerator when covered properly and can be frozen for up to 2 months—thaw overnight in the refrigerator before serving.
- Grand Marnier is optional but adds a lovely citrusy depth to the berry sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
