No-Fail Creamy Ricotta Cheesecake
This delightful dessert features a rich, velvety texture and luscious flavor, combining creamy ricotta and tangy cream cheese for an irresistible treat.
Servings: 10 servings
Calories: 350kcal
Ingredients
For the crust
- 200 g graham cracker crumbs (or digestive biscuits) These will give your cheesecake a crispy and slightly sweet base.
- 75 g melted butter Adds richness and helps bind the crust.
- 2 tbsp sugar Just a touch to enhance the crust flavor.
- pinch salt Balances the sweetness.
For the filling
- 450 g whole milk ricotta The star of the show, providing a creamy and slightly grainy texture.
- 300 g cream cheese (room temp) Adds smoothness and richness.
- 200 g granulated sugar Sweetens the filling perfectly.
- 3 large eggs Bind the ingredients together and provide structure.
- 1.5 tsp vanilla extract Brings a warm, comforting aroma.
- 2 tbsp all-purpose flour Helps to thicken the filling.
- 1 zest of lemon Provides brightness and acidity.
- 1 tbsp lemon juice Adds a fresh, zesty kick.
For the cherry topping
- 300 g pitted cherries (fresh or frozen) Sweet and juicy cherry topping to enhance the cheesecake.
- 2 tbsp sugar Sweetens the cherry topping.
- 1 tsp cornstarch Helps thicken the compote.
- 1 tbsp lemon juice Brightness to complement the cherries.
- 1 tbsp cherry liqueur (optional) Adds depth to the cherry flavor (can be omitted for non-alcoholic).
Instructions
Prep the Crust
- In a mixing bowl, combine 200 g of graham cracker crumbs, 75 g of melted butter, 2 tbsp of sugar, and a pinch of salt.
- Mix until well-combined; it should resemble wet sand.
- Press this mixture firmly into the bottom of a 23 cm (9-inch) springform pan.
- Chill in the refrigerator while you prepare the filling.
Blend the Filling
- In a large bowl, use an electric mixer to beat together 450 g of whole milk ricotta and 300 g of room temperature cream cheese until completely smooth.
- Gradually add 200 g of granulated sugar, mixing well.
- Incorporate the 3 large eggs one at a time, mixing on low speed after each addition.
- Add 1½ tsp of vanilla extract, 2 tbsp of all-purpose flour, zest of 1 lemon, and 1 tbsp of lemon juice.
- Mix just until combined—be careful not to overbeat, as this can lead to cracks during baking.
Bake the Cheesecake
- Preheat your oven to 150°C (300°F).
- Pour the creamy filling into your chilled crust, smoothing the top with a spatula.
- Bake in the preheated oven for 55–65 minutes, until set around the edges but still slightly jiggly in the center.
- Once done, turn off the oven and leave the cheesecake inside with the door ajar for about an hour.
- Allow it to cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight for best results.
Make the Cherry Topping
- In a saucepan over medium heat, combine 300 g of pitted cherries, 2 tbsp of sugar, and 1 tbsp of lemon juice.
- Cook, stirring gently, until the cherries release their juices and the mixture starts to bubble.
- In a small bowl, mix 1 tsp of cornstarch with a tablespoon of cold water to create a slurry.
- Stir the cornstarch mixture into the cherry mixture and simmer until it thickens—about 2-3 minutes.
- Remove from heat and let it cool completely before topping the cheesecake.
Top & Serve
- Once your cheesecake has chilled, carefully remove it from the springform pan.
- Spoon the cooled cherry compote generously over the top of the cheesecake.
- For clean slices, use a hot knife to cut the cheesecake before serving.
Notes
Be sure to let your cream cheese and eggs come to room temperature before mixing to achieve a smoother texture. Avoid overmixing to prevent cracks during baking. Consider baking in a water bath for added moisture.