Slice of ricotta cheesecake
This ricotta cheesecake was my mother’s recipe and one of my dad’s favorites. He loved it with a strawberry topping, but my husband prefers it plain. It has a lighter texture than your cream cheese only, NYC style cheesecakes.
It starts with a basic graham cracker crust. Be sure you have enough crumb to go up the sides of the pan somewhat.
The key to this cake is a slow water bath. This process allows the cheesecake to bake evenly and avoids an unsightly crack in the top. (If it cracks, do not worry! Just cover with a fruit topping or whipped cream). Be sure to wrap the bottom of your pan tightly with aluminum foil to avoid any water leaking into the cake while baking.
The recipe can be halved to make a 6″ round cake.
Ingredients
- 2 cups ground graham crackers (about 30 squares)
- 1 tsp cinnamon
- 1 stick unsalted butter, melted
- 20 ounces whole ricotta cheese
- 16 ounces cream cheese full fat, not light
- 1 cup sugar
- 6 eggs
- 4 tablespoons all purpose flour
- 1 1/2 teaspoons vanilla
Instructions
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Preheat the oven to 350 and warm water in a tea kettle. If the water comes to a boil, turn it off and just keep on the side.
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In a mixing bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter and stir with a fork until evenly moistened. Pour the crumbs into a 10 inch springform pan. Press over the bottom and slightly up the sides. (A flat bottomed glass helps with this step).
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Bake until golden, about 10 minutes. Cool the crust completely on a rack. When cooled, wrap the bottom on the pan with two layers of aluminum foil. Wrap tightly to prevent any water from leaking into the pan.
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In a stand mixer, cream together the ricotta, cream cheese, and sugar until smooth. Mix in the eggs, one at a time. Add the flour, one tablespoon at a time, mixing well between additions. Stir in the vanilla.
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Pour the batter into the prepared pan. Place the cheesecake in a large rectangular pan and place the pan on the oven rack. Fill the pan with 2 inches of warm water from a the heated kettle.
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Bake for 1 hour and check. Bake for up to another 30 minutes or until set in the middle. Check the cake, not your watch! The cake is finished when it jiggles slightly in the middle, but the edges look firm.
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Cool in the fridge in the pan before serving. To serve, carefully run a knife around the sides and release the springform pan. You can top with a fruit topping or whipped cream, but it doesn't need it! Leftovers keep well in the fridge, but who has leftovers?!
