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Ricotta Cheesecake

 Ricotta Cheesecake
When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received.
12 ServingsPrep: 30 min. Bake: 50 min. + chilling


  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • 2 cartons (15 ounces each) ricotta cheese
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Hot Cherry Sauce, optional


  • In a bowl, combine the graham cracker crumbs and sugar; stir in
  • butter. Press onto the bottom and 1 in. up the sides of a greased
  • 9-in. springform pan.
  • Place on a baking sheet. Bake at 400° for 6-8 minutes or until
  • crust is lightly browned around the edges. Cool on a wire rack.
  • In a large bowl, beat ricotta cheese on medium speed for 1 minute.
  • Add sugar; beat for 1 minute. Add eggs; beat just until combined.
  • Beat in flour and vanilla. Pour into crust.
  • Place pan on a baking sheet. Bake at 350° for 50-60 minutes or
  • until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour

2 of 2

Ricotta Cheesecake (continued)

Directions (continued)

  • longer. Refrigerate overnight. Remove sides of pan. Serve with Hot
  • Cherry Sauce if desired. Refrigerate leftovers. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 234 calories, 11 g fat (6 g saturated fat), 81 mg cholesterol, 163 mg sodium, 29 g carbohydrate, trace fiber, 6 g protein.