Description
Creamy and delicate ricotta cheesecake featuring a smooth graham cracker crust, infused with orange zest and a light ricotta topping. This dessert is baked in a water bath to ensure a crack-free, silky texture and perfect for celebrations or cozy gatherings.
Ingredients
Scale
Ricotta
- 2½ cups ricotta cheese 625 grams, store-bought or homemade
Graham Cracker Crust
- See Graham Cracker Crust recipe instructions (typically 1½ cups graham cracker crumbs, 5 tbsp melted butter, ¼ cup sugar)
Cheesecake Batter
- 226 grams cream cheese softened (1 package of 8 oz.)
- 1¼ cups granulated sugar 250 grams
- 2 cups drained ricotta cheese
- 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
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Drain the Ricotta: Place the ricotta cheese in a cheesecloth-lined sieve, cover it tightly, then place a weighted plate on top to drain at least 2 hours or overnight in the refrigerator to remove excess moisture.
- Prepare the Graham Cracker Crust: Follow the graham cracker crust recipe to prepare the crust, bake it, and allow it to cool completely before adding the batter.
- Make the Cheesecake Batter: Grease the sides of a cheesecake pan. Beat softened cream cheese on medium speed for 2 minutes until creamy. Add granulated sugar and beat for 1 minute, scraping the bowl. Add 2 cups drained ricotta and beat 1 minute more. Mix in flour until combined. Add eggs one at a time, mixing just until incorporated to avoid over mixing. Add vanilla, salt, and orange zest, then mix briefly.
- Assemble the Cheesecake: Pour batter over the cooled crust. Wrap the pan bottom with foil and place it in a larger roasting pan. Pour hot water in the roasting pan until about halfway up the sides to form a water bath.
- Bake: Bake in a preheated oven at 325ºF for 75 minutes or until edges are set and center jiggles slightly. Turn off oven and leave cheesecake inside for 1 hour.
- Chill: Remove cheesecake from oven and allow to cool to room temperature. Keep the pan ring on and refrigerate for at least 6 hours to set fully.
- Prepare the Ricotta Topping: Whip remaining ricotta, powdered sugar, and vanilla extract together until creamy and smooth.
- Decorate and Serve: Remove cheesecake ring, spread ricotta topping evenly, decorate with fresh berries or chocolate chips, slice, and serve.
Notes
- Store the cheesecake covered in the refrigerator for up to 5 days or freeze up to 2 months wrapped tightly in plastic wrap and an airtight container.
- If using a convection oven, reduce baking temperature to 300ºF and watch baking times closely for the proper jiggle.
- Using an oven thermometer ensures accurate baking temperature, preventing cracks or uneven baking due to inaccurate oven settings.
- Drain ricotta thoroughly to avoid excess moisture that can cause texture issues.
- To prevent cheesecake cracking, avoid over mixing eggs and bake in a water bath.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 90 mg
