Ricotta Cheesecake Recipe
This Ricotta Cheesecake is a luscious, creamy dessert combining the smooth richness of cream cheese with the light, slightly grainy texture of ricotta. Enhanced with lemon juice and vanilla, it delivers a delicate balance of flavors. Baked to perfection in a springform pan, this classic cheesecake is finished with a sour cream fold-in and optionally served with fresh fruit for added freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes (including cooling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Cheeses
- 16 ounces cream cheese (softened)
- 1 container (16 ounces) ricotta cheese (drained if watery)
- 1 pint sour cream
Wet Ingredients
- 4 large eggs (at room temperature)
- 1/2 cup unsalted butter (melted and cooled)
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 2/3 cups granulated sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
Optional
- Fresh fruit (for serving)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan to prevent sticking.
- Beat cheeses: In a large bowl, beat together the softened cream cheese and drained ricotta cheese until smooth and well combined, ensuring no lumps remain.
- Mix ingredients: Add the eggs one at a time, then incorporate the granulated sugar, melted and cooled unsalted butter, freshly squeezed lemon juice, and vanilla extract. Mix until the batter is smooth and homogeneous.
- Stir dry ingredients: Sift the all-purpose flour and cornstarch into the batter. Gently stir until just combined, avoiding overmixing which could toughen the cheesecake texture.
- Fold in sour cream: Carefully fold the pint of sour cream into the batter until it is evenly distributed, providing a creamy consistency.
- Pour batter: Transfer the cheesecake batter into the prepared springform pan, spreading it evenly with a spatula.
- Bake: Bake the cheesecake in the preheated oven for 1 hour. Once baked, turn off the oven but leave the cake inside with the oven door closed for an additional hour to help prevent cracking by allowing gradual cooling.
- Cool: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for several hours or overnight until thoroughly chilled and set.
- Serve: Release and remove the sides of the springform pan. Slice the cheesecake and serve chilled, optionally accompanied by fresh fruit for a burst of natural sweetness and color.
Notes
- Use room temperature eggs to ensure a smooth batter without lumps.
- Draining the ricotta cheese helps prevent excess moisture in the cheesecake.
- Gently folding sour cream maintains a light texture.
- Allowing the cheesecake to cool slowly in the turned-off oven reduces cracking.
- Refrigerating overnight improves firmness and enhances flavors.
- Fresh berries like strawberries, blueberries, or raspberries pair wonderfully with this cheesecake.
Keywords: ricotta cheesecake, creamy cheesecake, baked cheesecake, ricotta dessert, lemon cheesecake, sour cream cheesecake
Find it online: https://kitchenbyclara.com/ricotta-cheesecake-recipe/
