Italian Ricotta Cheesecake
Ingredients
Graham Cracker Crust
-
1 ½
cups
graham cracker crumbs
-
2
tablespoons
granulated sugar
-
⅓
cup
salted butter, melted
Cheesecake
-
8
ounces
cream cheese, room temperature
-
2
cups
whole milk ricotta
-
4
large
eggs
-
¾
cup
granulated sugar
-
2
tablespoons
fresh lemon juice
-
1 ½
tablespoons
pure vanilla extract
-
1
unit
vanilla bean, scraped
-
2
tablespoons
all-purpose flour or cornstarch
-
a pinch
coarse salt
Berry Topping
-
1
pint
fresh berries
-
1
tablespoon
granulated sugar
Instructions
- Preheat the oven to 350°F and wrap the bottom of an 8-inch springform pan with aluminum foil.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of the springform pan.
- Bake the crust for 10-12 minutes until lightly browned and let it cool slightly.
- Fill a roasting dish halfway with hot water and place the foil-wrapped springform pan inside.
- Beat the cream cheese until smooth, then add ricotta and beat until fluffy.
- Add eggs one at a time, followed by sugar, lemon juice, vanilla extract, vanilla bean, flour or cornstarch, and salt, mixing until smooth.
- Pour the cheesecake mixture over the crust and bake for 55 minutes to 1 hour 10 minutes until slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 20 minutes before refrigerating for at least 4 hours or overnight.
- Run a knife around the edge of the cheesecake and remove the springform pan.
- Mash the berries with sugar for the topping and dollop over each slice before serving.
Nutrition Facts (estimated)
Servings
10
Calories
401
Total fat
24g
Total carbohydrates
38g
Total protein
11g
Sodium
308mg
Cholesterol
138mg
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