Ricotta Cheesecake
Rich and creamy ricotta cheesecake with a smooth texture and subtle vanilla flavor, perfect for special occasions or a delightful dessert for cheese lovers.
Ingredients
Instructions
- Beat ricotta and cream cheese at high speed until well combined.
- Gradually beat in sugar; beat in one egg at a time at low speed.
- Add cornstarch, flour, vanilla, melted butter, and sour cream.
- Beat until smooth.
- Pour into a large greased and floured spring-form pan.
- Bake at 325°F (163°C) for 1 hour and 10 minutes.
- Take out of oven immediately and cool on top of stove for 2 hours.
- Refrigerate overnight before serving.
Tips & Substitutions
For a lighter texture, ensure your ricotta is well-drained before mixing. If you don't have cornstarch, you can use additional flour as a substitute. To enhance flavor, consider adding a teaspoon of lemon zest. Make sure to beat the mixture until it's smooth for the best results. This recipe pairs beautifully with Mary Adams' No Cook Ice Cream for a delightful dessert experience.
Serving Suggestions
Serve the ricotta cheesecake chilled, topped with fresh berries or a drizzle of fruit compote for added flavor. A dusting of powdered sugar can also enhance its appearance. It pairs beautifully with a dollop of whipped cream or a scoop of ice cream. For a more complete dessert experience, consider serving it alongside a slice of Sweet Bread (Bread Machine) for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. To reheat, thaw in the refrigerator overnight and then bring to room temperature before serving, or warm slightly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Ricotta Cheesecake contains roughly 885 calories, with 10g protein, 64g carbohydrates, and 66g fat. It is an excellent source of vitamin C (23% of the Daily Value), protein (20% of the Daily Value), and calcium (20% of the Daily Value), and a good source of vitamin A and dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat ricotta or cream cheese?
While you can use low-fat options, they may result in a less creamy texture and flavor. Full-fat ricotta and cream cheese contribute to the richness that makes this cheesecake special. If you prefer a lighter version, consider using them in moderation and balancing with additional flavorings.
How can I tell when the cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center when it's finished baking. It will firm up as it cools. Avoid overbaking, as this can lead to cracks. A toothpick inserted in the center should come out mostly clean but not dry.
Can I add flavor variations to the cheesecake?
Absolutely! You can incorporate various flavors like chocolate, citrus, or spices. For a chocolate version, add cocoa powder or melted chocolate to the batter. For citrus, a bit of lemon or orange zest can brighten the flavor. Just be mindful of balancing the added ingredients with the existing structure of the cheesecake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).