Ricotta Cheesecake with Whipped Sour Cream Topping
A rich and creamy cheesecake that is made with ricotta and creamcheese. It's topped with a whipped sour cream and fresh berries.
Servings: 8 people
- 1 box Nilla Wafer Cookies crushed super finely in food processor
- 6 tbsp melted butter
- 30 ounces fresh ricotta room temp.
- 16 ounces cream cheese room temp.
- 1 cup granulated sugar
- 2 large eggs room temp.
- 2 tsp lemon juice fresh squeezed
- 2 1/2 tsp lemon zest
- 2 tsp vanilla extract
- 1/8 tsp salt
Sour Cream Topping
- 7 ounces sour cream
- 2 tsp pure vanilla extract
- 2 tbsp powdered sugar
Preheat the oven to 350 degrees.
Add the cookies in a food processor and pulse until fine.
Pour into a medium mixing bowl and pour the melted butter over the top.
Blend with a spoon until it all comes together. It can be a little crumbly.
Press firmly into the bottom of a 9.5 - 10" springform pan.
Bake for about 6 minutes and set aside.
Drain ricotta in a strainer over a bowl for 30 minutes.
Arrange rack in lower third of oven.
Puree ricotta for 15 seconds in food processor
Add cream cheese and process until smooth.
Add remaining ingredients and process for 30 seconds.
Wrap the springform pan in tin foil.
Place the springform pan in a baking pan (raosting pan works well), set it on the oven rack and then add boiling water until it covers 1/2 springform pan sides. A tea kettle works great for pouring the water into the roasting pan.
Bake until golden brown at 350 for about 1 hr 15 min.
Once it's done, prop the oven door (not all the way) and let the cake sit in oven for about 1 hour for resting time.
It's okay if the cake falls slightly.
Let the cake cool.
Sour Cream Topping
Using an electric mixer, whip the sour cream, sugar cand vanilla until whipped and light.
Spread it over the top of the cooled cheesecake.
Add seasonal berries.
If you're serving the cheesecake straight from the refrigerator, let it sit out for 10-20 minutes to bring the temperature down. It's the same rule that applies to cheeseboards.
Store in the refrigerator for up to 3 days.
Store in the freezer, tightly covered for 1 month.
Calories: 635kcal | Carbohydrates: 34g | Protein: 18g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 205mg | Sodium: 425mg | Potassium: 244mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1732IU | Vitamin C: 2mg | Calcium: 313mg | Iron: 1mg