Description
A creamy and luscious Ricotta Cheesecake featuring a graham cracker crust, a smooth cheesecake batter enriched with orange zest, and a delicate ricotta topping. Perfectly baked in a water bath to ensure a crack-free, silky texture.
Ingredients
Scale
Ricotta Cheese
- 2½ cups ricotta cheese (625 grams), store-bought or homemade, drained
Graham Cracker Crust
- Prepare graham cracker crust as per the referenced recipe
Cheesecake Batter
- 226 grams cream cheese, softened (1 package of 8 oz)
- 1¼ cup granulated sugar (250 grams)
- 2 cups drained ricotta cheese (from above)
- ¼ cup all-purpose flour
- 4 large eggs, room temperature
- ½ tbsp vanilla extract or vanilla bean paste
- ½ tsp salt
- 2 tbsp orange zest
Ricotta Topping
- ½ cup drained ricotta cheese (from above)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Drain the Ricotta: Weigh and place ricotta in a cheesecloth-lined fine mesh sieve. Fold the cloth over and place a plate with a heavy object on top to strain water. Let it drain for at least 2 hours or overnight in the fridge to achieve the right consistency.
- Prepare Graham Cracker Crust: Make the graham cracker crust according to the referenced instructions and bake it. Let the crust cool completely before assembling the cheesecake batter.
- Prepare Cheesecake Batter: Grease the exposed sides of the cheesecake pan. Beat the softened cream cheese with a mixer at medium speed for 2 minutes until creamy. Add granulated sugar and beat for 1 minute more, scraping the sides as needed. Incorporate the drained ricotta and beat for an additional minute, scraping the bowl again and beating for 30 seconds more. Mix in flour until combined.
- Add Eggs and Flavorings: Add eggs one at a time, mixing until each is incorporated but avoiding overmixing to prevent cracks. Add vanilla extract (or bean paste), salt, and orange zest and mix briefly to combine.
- Assemble and Prepare for Baking: Pour the cheesecake batter over the baked and cooled crust. Wrap the bottom of the pan with several layers of foil and place it inside a larger roasting pan. Add hot water into the roasting pan to create a water bath, which prevents cracking during baking.
- Bake the Cheesecake: Preheat oven to 325ºF. Bake cheesecake for 75 minutes until the center jiggles slightly and the edges look set. Turn off the oven and leave the cheesecake inside for 1 hour without opening the door.
- Cool and Chill: Remove cheesecake from the oven and let it cool to room temperature without removing the pan ring. Refrigerate for at least 6 hours or overnight to set fully.
- Prepare Ricotta Topping: Whip the remaining ricotta with powdered sugar and vanilla extract just until creamy and incorporated.
- Decorate and Serve: Remove the cheesecake ring, spread the ricotta topping evenly over the cheesecake, and decorate with your choice of raspberries, strawberries, chocolate chips, or other toppings. Slice and serve chilled.
Notes
- Storage: Keep cheesecake covered in an airtight container in the fridge for up to 4-5 days. For freezing, store in an airtight container for up to 2 months. For longer freezing longevity, freeze first, then wrap tightly with plastic wrap before placing in a container.
- Oven Temperature: If using a convection oven, reduce baking temperature to 300ºF and adjust baking time accordingly until center jiggles slightly and edges set.
- Oven Thermometer: Use an oven thermometer to ensure accurate temperature, preventing underbaking or cracking due to temperature fluctuations.
- Do not overmix after adding eggs to avoid cracks in the cheesecake.
- The water bath is essential to keep the cheesecake moist and crack-free during baking.
- Allow ricotta to drain well to avoid watery batter and topping.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 110 mg
