Ricotta Cheesecake Recipe
This rich and creamy cheesecake is made with ricotta and cream cheese. It's topped with whipped sour cream and fresh berries.
Servings: 8 people
Cost: $20
Equipment
- 9 to 10" Round Springform Pan
- Food Processor
Ingredients
Crust
- 1 box Nilla Wafer Cookies crushed super finely in food processor
- 6 tbsp melted butter
Filling
- 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
Instructions
- Preheat the oven to 350 degrees.
- Add the cookies to a food processor and pulse until they have a fine texture.
- 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.
Cheesecake Filling
- Drain ricotta in a strainer over a bowl for 30 minutes.
- Arrange rack in lower third of oven.
- Puree ricotta for 15 seconds in a 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 (a roasting pan works well), set it on the oven rack, and then add boiling water until it covers 1/2 of the springform pan sides. A tea kettle works excellent 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.
Notes
If you're serving the cheesecake straight from the refrigerator, let it sit out for 10-20 minutes to bring the temperature down.
You can use cookies or graham crackers for this crust. Whatever you prefer!
Store in the refrigerator for up to 3 days.
Store in the freezer, tightly covered for one month.
Nutrition
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
