Ricotta Cheesecake
If you’ve never tried ricotta cheesecake, you’re in for such a treat. The ricotta gives the cheesecake a delicate, fluffy texture that’s not too dense, while the cream cheese adds richness and a smooth finish. It’s gently flavored with vanilla and a touch of orange zest, all nestled inside a buttery graham cracker crust. Topped with a sweetened ricotta cream, it’s simple, elegant, and perfect for any occasion.
Unlike a classic New York–style cheesecake, this one feels a little lighter and airier thanks to the ricotta. It’s not too sweet, has a slight tang, and the orange zest gives it a subtle brightness that makes every bite feel fresh. Plus, the ricotta topping adds a creamy, almost mousse-like finish. You can dress it up with berries, chocolate chips, or just leave it as is—it’s beautiful either way. And while it looks impressive, it’s actually really approachable to make.
- 2½ cups ricotta cheese 625 grams, store-bought or homemade
- 1 1/2 cup graham cracker crumbs 180 grams, or 12 full sheets of graham cracker
- 1/4 cup granulated sugar 50 grams
- 6 tbsp unsalted butter melted (84 grams)
- 226 grams cream cheese softened 1 packages of 8 oz.
- 1¼ cup granulated sugar 250 grams
- 2 cups drained ricotta cheese from above
- ¼ cup all-purpose flour
- 4 large eggs room temp
- ½ tbsp vanilla extract or vanilla bean paste
- ½ tsp salt
- 2 tbsp orange zest
- ½ cup drained ricotta cheese from above
- 2 tbsp cup powdered sugar
- ½ tsp vanilla extract