No-Fail Creamy Ricotta Cheesecake
This creamy, rich cheesecake gets its uniquely luscious texture from smooth ricotta cheese, creating a dessert that is both indulgent and light. A delightful twist on a classic that everyone will love.
Servings: 10 servings
Calories: 300kcal
Ingredients
For the crust
- 200 g graham cracker crumbs Or digestive biscuits
- 75 g melted butter Rich and velvety
- 2 tbsp sugar To sweeten the crust
- 1 pinch salt Enhances flavor
For the filling
- 450 g whole milk ricotta For a luscious texture
- 300 g cream cheese Room temperature
- 200 g granulated sugar To sweeten the cheesecake
- 3 large eggs Binds the filling
- 1.5 tsp vanilla extract For flavor
- 2 tbsp all-purpose flour Helps stabilize the filling
- 1 zest lemon Adds a citrusy note
- 1 tbsp lemon juice Brightens flavors
For the cherry topping
- 300 g pitted cherries Fresh or frozen
- 2 tbsp sugar To sweeten the compote
- 1 tsp cornstarch To thicken the mixture
- 1 tbsp lemon juice Balances the sweetness
- 1 tbsp cherry liqueur Optional for extra flavor
Instructions
Preparation of the Crust
- Combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt in a mixing bowl. Mix until evenly coated.
- Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan.
- Place it in the refrigerator to chill.
Blend the Filling
- In a large bowl, beat the ricotta and cream cheese together until smooth.
- Gradually add the granulated sugar, mixing until well combined.
- Add the eggs one at a time, mixing gently between each addition.
- Mix in the vanilla extract, flour, lemon zest, and lemon juice until just smooth.
Bake the Cheesecake
- Pour the cheesecake filling over the chilled crust.
- Preheat your oven to 150°C (300°F) and bake for 55–65 minutes.
- Cool completely at room temperature, then refrigerate for at least 4 hours, ideally overnight.
Prepare the Cherry Topping
- In a saucepan, combine the pitted cherries, sugar, and lemon juice over medium heat until cherries release their juices.
- Mix cornstarch with water to create a slurry, then add it to the cherry mixture and stir until thickened.
- Remove from heat and let it cool completely.
Top & Serve
- Remove the cheesecake from the refrigerator and spoon the cherry compote over the top.
- Use a hot knife to cut through the cheesecake for clean slices and serve chilled.
Notes
Use room temperature ingredients for better mixing. Avoid overmixing to prevent a dense texture. Place a pan of water in the oven while baking to prevent cracks.