Menu
Lemon Ricotta Cheesecake Lemon Ricotta Cheesecake
Amaretto Ricotta Cheesecake Amaretto Ricotta Cheesecake
Old-World Ricotta Cheesecake Old-World Ricotta Cheesecake
Yogurt-Ricotta Cheesecake Yogurt-Ricotta Cheesecake
Muffuletta Cheesecake Muffuletta Cheesecake
Ricotta Bread Ricotta Bread
Berry Ricotta Puff Pancake Berry Ricotta Puff Pancake
Lemon Ricotta Cheesecake Squares Lemon Ricotta Cheesecake Squares
Lemon Ricotta Cake Lemon Ricotta Cake
Mascarpone Cheesecake Mascarpone Cheesecake
Lemon Ricotta Pancakes Lemon Ricotta Pancakes
Ricotta Pear Dessert Ricotta Pear Dessert
Pina Colada Cheesecake Pina Colada Cheesecake
Lemon Mascarpone Cheesecake Lemon Mascarpone Cheesecake
Cheesecake Pie Cheesecake Pie
Raspberry Ricotta Mug Cake Raspberry Ricotta Mug Cake
Classic Almond Ricotta Cake Classic Almond Ricotta Cake
RumChata Cheesecake RumChata Cheesecake
Banana Cheesecake Banana Cheesecake
Baklava Cheesecake Baklava Cheesecake

Ricotta Cheesecake

1 review
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 50 min. + chilling

Makes

12 servings

Updated: Feb. 23, 2023
When I was a nurse, my co-workers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. —Georgiann Franklin, Canfield, Ohio
Ricotta Cheesecake
Ricotta Cheesecake Recipe photo by Taste of Home
Next Recipe

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

  1. Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 9-in. springform pan.
  2. Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. 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.

Nutrition Facts

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