Ricotta Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">45g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat ricotta cheese, drained overnight if very wet</li><li class="ingredients-single-item">250g cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 large egg yolks, at room temperature</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tbsp lemon zest</li><li class="ingredients-single-item">3 tbsp all-purpose flour</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Fine mesh strainer (if draining ricotta)</li><li class="equipment-single-item">Large roasting pan (for water bath)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your ricotta. If it's very wet, place it in a fine-mesh strainer lined with cheesecloth and let it drain in the refrigerator for a few hours or overnight. This removes excess moisture, preventing a soggy cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 160°C (325°F). Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, making sure it comes at least halfway up the sides. This waterproofing is crucial for the water bath that will ensure gentle, even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and salt until it resembles wet sand. Press the mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup to compact it thoroughly—this prevents a crumbly crust. Bake for 10 minutes until lightly golden, then cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce oven temperature to 150°C (300°F). In a stand mixer fitted with the paddle attachment, beat the ricotta and cream cheese on medium speed until completely smooth, about 3 minutes. Scrape down the sides several times during mixing. This step is crucial for eliminating lumps that would affect your cheesecake's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add sugar gradually while mixing on medium-low speed until well incorporated. The slow addition prevents graininess and allows the sugar to properly dissolve into the cheese mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add eggs and egg yolks one at a time, allowing each to fully incorporate before adding the next. This gradual addition prevents too much air from entering the batter, which would cause cracks during baking. Keep the mixer on low speed—we want to combine ingredients without introducing air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Mix in vanilla extract, lemon juice, and zest. The acidity from the lemon helps balance the richness of the cheese and adds a bright flavor dimension. Then sprinkle the flour over the mixture and blend just until incorporated. The small amount of flour helps stabilize the cheesecake during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Stir in the heavy cream and salt on low speed until just combined. The batter should be silky smooth with no visible lumps. Take a moment to tap the bowl gently on the counter to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter over the cooled crust. Smooth the top with a spatula. Place the foil-wrapped springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath (bain-marie).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the water bath for 50-55 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken—it will continue to set as it cools. Don't overbake, as this causes cracks and a dry texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Turn off the oven, crack the door open, and let the cheesecake cool gradually in the oven for 1 hour. This slow cooling prevents dramatic temperature changes that cause cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the water bath, peel off the foil, and let cool completely on a wire rack. Once at room temperature, cover with plastic wrap and refrigerate for at least 8 hours or overnight. This resting period allows the flavors to meld and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, run a thin knife around the edge of the pan before releasing the springform clamp. Serve chilled with fresh berries or a light dusting of powdered sugar if desired. Your ricotta cheesecake will have a lighter, more delicate texture than traditional cream cheese versions, with a wonderful complexity from the ricotta.</li></ol>