Ricotta Cheesecake Recipe

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Ricotta Cheesecake Recipe
Ricotta Cheesecake Recipe photo by Taste of Home
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Ricotta Cheesecake Recipe

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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. —Georgiann Franklin, Canfield, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 2 cartons (15 ounces each) ricotta cheese
  • 1 cup sugar
  • 3 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Hot Cherry Sauce, or cherry pie filling, optional

Directions

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 longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers. Yield: 12 servings.
Originally published as Ricotta Cheesecake in Country Woman Christmas Annual 2006, p50

Nutritional Facts

1 slice: 234 calories, 11g fat (6g saturated fat), 81mg cholesterol, 163mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 6g protein.

  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 2 cartons (15 ounces each) ricotta cheese
  • 1 cup sugar
  • 3 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Hot Cherry Sauce, or cherry pie filling, optional
  1. 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.
  2. 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.
  3. 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.
  4. 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 longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers. Yield: 12 servings.
Originally published as Ricotta Cheesecake in Country Woman Christmas Annual 2006, p50

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rivergulch User ID: 6817712 88804
Reviewed Jun. 28, 2014

"Rich and creamy...... added a bit of lemon juice and zest to give it a lemony taste. Excellent"

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