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Perfect Ricotta Cheesecake Recipe

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4.4 from 45 reviews

  • Author: Ava
  • Total Time: 5 hours 30 minutes
  • Yield: 10 servings

Description

This Perfect Ricotta Cheesecake recipe offers a creamy, velvety texture with a subtle tang from lemon zest and juice. Utilizing both ricotta and cream cheese, it creates a luscious dessert that is baked in a water bath for a smooth, crack-free finish. Ideal for those who love a light yet rich cheesecake, this recipe is perfect for any occasion and yields a beautifully set, flavorful cheesecake.

Ingredients

Cheesecake Batter

  • 16 oz (480 g) whole milk ricotta cheese
  • 16 oz (480 g) full-fat cream cheese, softened to room temperature
  • 4 large eggs (room temperature)
  • 1 1/2 cup (300 g) granulated sugar
  • 1/2 cup (114 g) unsalted butter, melted and cooled
  • 1/2 teaspoon kosher salt
  • 2 teaspoons (10 mL) vanilla extract
  • 1/2 lemon zest
  • 2 1/2 tablespoons (37 mL) lemon juice
  • 3 tablespoons cornstarch
  • 3 tablespoons all purpose flour

Instructions

  1. Preheat Oven and Mix Cheeses: Preheat the oven to 325°F (165°C) and position a rack in the middle. In a large bowl, use an electric mixer on medium speed to blend ricotta and cream cheese until very smooth and lump-free, about one to two minutes.
  2. Add Remaining Ingredients: Add the sugar, eggs, vanilla extract, melted butter, lemon zest, and lemon juice to the cheese mixture. Beat until just combined. Then gently fold in cornstarch and all-purpose flour without overmixing.
  3. Prepare Springform Pan: Grease a 9-inch springform pan with shortening or baking spray and triple wrap the outside and bottom with foil to prevent water from leaking in during baking. Pour the batter into the pan and tap it on the counter at least 10 times to release air bubbles.
  4. Setup Water Bath: Place a 9×13-inch Pyrex dish or large roasting pan on the oven rack and fill it with about 1 inch of water. Carefully place the foil-wrapped springform pan inside this water bath to ensure gentle and even cooking.
  5. Bake Cheesecake: Bake for 1 hour and 15 minutes. After baking, turn off the oven and crack the door open, leaving the cheesecake inside to cool slowly for another hour. This slow cooling prevents cracking and helps the cheesecake set with a slight jiggle in the center.
  6. Chill Cheesecake: Refrigerate the cheesecake for at least four hours, preferably overnight, before removing it from the springform pan and serving chilled.
  7. Storage: Store leftover cheesecake in an airtight container or wrapped with plastic wrap in the refrigerator for up to 1 week.

Notes

  • Ensure all dairy ingredients are at room temperature for smooth mixing.
  • Do not overbeat after adding cornstarch and flour to keep the texture light.
  • Wrapping the pan with foil prevents water from leaking into the batter during the water bath baking.
  • Slow cooling inside the oven helps prevent cracks and maintains a creamy texture.
  • This cheesecake is best served chilled for optimal firmness and flavor.
  • Use a springform pan for easy removal of the cheesecake.
  • The water bath creates a humid baking environment, crucial for a smooth cheesecake surface.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://quickandsweetrecipes.com/perfect-ricotta-cheesecake-recipe/