Italian Ricotta Cheesecake
This ultra-creamy Italian Ricotta Cheesecake blends ricotta and cream cheese for an irresistibly smooth texture, all on a classic graham cracker crust. Topped with a fresh berry sauce, its a delightful and flavorful dessert. Perfect to make aheadjust refrigerate until ready to serve!
Ingredients:
Graham Cracker Crust:
2 cups graham cracker crumbs
1/3 cup sugar
8 tbsp unsalted butter, melted 杻
Creamy Italian Ricotta Cheesecake:
4 blocks 920g full-fat cream cheese, room temperature 燎
1 1/2 cups whole milk ricotta cheese, room temperature 燎
1 1/2 cups granulated sugar
2 tsp pure vanilla extract
5 large eggs, room temperature 讀
2 large egg yolks, room temperature 讀
1/2 cup heavy cream, room temperature 拏
2 tsp all-purpose flour
Fresh Berry Sauce:
1/4 cup fresh lemon juice
1/4 cup granulated sugar
1 tsp finely grated lemon zest
12 oz mixed berries fresh or frozen 𢡄
2 tsp vanilla extract
1 tbsp Grand Marnier optional
Instructions:
1 Prepare the Crust: Preheat oven to 350F 175C. Lightly spray a 9-inch springform pan with non-stick spray and wrap it with heavy-duty foil. In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the pan, bake for 10 minutes, then set aside to cool. Reduce oven to 325F 163C.
2 Cheesecake Filling: In a mixer or food processor, beat softened cream cheese and ricotta until smooth. Add sugar and vanilla, beating again until creamy. Add eggs and yolks one by one, mixing well each time. Stir in heavy cream and fold in flour. Pour filling into crust and smooth the top.
3 Water Bath & Bake: Place cheesecake pan in a larger pan, filling the outer pan with 2 inches of hot water. Bake for 1 hour and 15 minutes. Turn off the oven and let sit for 30 minutes. Remove, run a knife along the edge, and cool completely. Chill in the fridge for at least 6-8 hours.
4 Fresh Berry Sauce: In a saucepan, bring lemon juice and sugar to a boil. Add zest and berries, simmering for 10 minutes. Remove from heat, add vanilla and Grand Marnier, and cool to room temperature.
5 Serve: Spoon berry sauce over the cheesecake and garnish with extra berries and mint sprigs if desired.
6 Enjoy! This cheesecake stays fresh in the fridge for up to 5 days or can be frozen for 2 months.