There are many different styles of cheesecake out there, from New York to soufflé to no-bake. They’re all special and delicious in their own way. The ricotta cheesecake combines cream cheese and ricotta, giving it a creamy and dense body with a delightful, mildly rich flavor. It pairs perfectly with fresh fruit or a compote.
On the Ingredients
- Ricotta is a whey cheese that is extremely easy to make at home. All you need is milk and lemon juice or vinegar. Ricotta is very mild and fresh, with a soft and slightly grainy texture. It’s perfect for pasta dishes like stuffed shells and lasagna but also suites a myriad of other dishes. Ricotta is a good source of protein and calcium. It’s also high in vitamin A, vitamin B12, potassium, magnesium, and zinc. (More on the health benefits).
Ricotta Cheesecake with Fresh Fruit
12
servings20
minutes1
hour25
minutes6
hours7
hours25
minutesThere are many different styles of cheesecake out there, from New York to soufflé to no-bake. They’re all special and delicious in their own way. The ricotta cheesecake combines cream cheese and ricotta, giving it a creamy and dense body with a delightful, mildly rich flavor. It pairs perfectly with fresh fruit or a compote.
Ingredients
2 cups graham cracker crumbs
8 tbsp melted butter
4 blocks of cream cheese (room temp)
1 1/2 cups ricotta cheese (room temp)
1 cup sugar OR monkfruit sweetener
2 tsp vanilla extract
5 whole eggs (room temp)
2 egg yolks (room temp)
1/2 cup heavy cream
2 tsp flour
a selection of fresh fruit (we used 1 pack each of raspberries and blackberries and 1 starfruit)
Directions
- Preheat the oven to 350° F.
- Combine the graham cracker crumbs and butter in a bowl and stir well. Lightly grease a 9x16” (or similarly sized) baking pan and firmly pat the graham cracker crust to coat the bottom of the pan.
- Bake for 10 minutes, then set aside.
- Reduce oven temp to 325° F.
- Using a standing or handheld mixer, beat the cream cheese and ricotta cheese together until completely smooth. Add the sugar and vanilla extract, then add the eggs and egg yolks one at a time, beating between each.
- When the eggs are thoroughly combined, add the heavy cream and beat to combine. Gently fold in the flour.
- Pour the batter into the pan and smooth the top using a rubber spatula or wooden spoon.
- Bake for 1 hour and 15 minutes, then turn off the oven and leave the cheesecake undisturbed for 30 minutes while the oven cools.
- Remove the cheesecake from the oven and let it reach room temperature, then cover and chill in the refrigerator for at least 6 hours.
- Decorate the top of the cake with fresh fruit and serve!
