This mouth-watering ricotta cheesecake is perfect for any special occasion. The creamy texture and burst of flavor sets it apart from traditional cheesecakes. Making this classic Italian dessert is a great way to impress your guests.
Here’s how to make a scrumptious ricotta cheesecake:
1. Preheat your oven to 350°F. Line the bottom and sides of a 9-inch springform pan with two layers of foil. This will make sure that no water gets into the cake during baking.
2. In a bowl, mix crumbs made from graham crackers with melted, unsalted butter. Stir until the ingredients are evenly combined and moisten. Press the mix into the pan and use the underside of a glass to make the layer even. Bake for 8-10 minutes until golden brown. Allow the crust to cool completely before the next steps.
3. Using an electric mixer and the paddle attachment, beat full-fat cream cheese until it’s smooth. Add in drained ricotta cheese as well as sugar. Beat the ingredients until the cheese is smooth and lump-free.
4. Gradually add in the eggs until fully incorporated. Then, add cornstarch (or arrowstarch), vanilla extract, and the grated zest of lemon or orange. Blend until all the ingredients are mixed together then pour the batter over the prepared crust and spread it evenly.
5. Set the cheesecake in a large roasting pan and add boiling water until it comes out halfway on the sides of the pan. Place your creation in the oven and bake for 60-70 minutes. The cheesecake should be set on the sides and slightly quivering in the center.
6. Finally, transfer your pan onto a wire rack and let the cheesecake cool off completely. Cover the cake with plastic wrap and place it in the fridge for 8 hours to set. The cheesecake will taste best the next day after making. Keep the cheesecake in the fridge, tightly covered, for up to 5 days.
Q: How do I make the crumbs for the crust?
A: Pulse graham crackers or digestive biscuits in a food processor or blender until finely ground and use 1 cup for the crust.
Q: What do I need to do to the ricotta cheese?
A: Ricotta cheese is naturally watery and must be drained beforehand. Measure out 2 cups and 1/4 tablespoon and place them in a fine-mesh sieve lined with two layers of paper towel above a bowl for several hours.
Q: How long can I keep the cheesecake in the fridge?
A: Tightly covered, the cheesecake can be kept in the fridge up to 5 days.