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Ricotta Cheesecake

A creamy ricotta and cream cheese cheesecake with a tender, smooth texture.
Prep Time15 minutes
Cook Time1 hour
Total Time7 hours 15 minutes
Servings: 8 servings

Ingredients

  • 16 ounces cream cheese softened
  • 16 ounces ricotta cheese drained if watery
  • 4 eggs large, at room temperature
  • 1 2/3 cups granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 teaspoons lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1 pint sour cream
  • fresh fruit for serving (optional)

Instructions

  • Preheat the oven to 350°F and lightly grease a 9-inch springform pan.
  • In a large bowl, beat the softened cream cheese and drained ricotta until smooth and well combined.
  • Add the eggs, granulated sugar, melted cooled butter, lemon juice, and vanilla; mix until smooth.
  • Sift in the flour and cornstarch, then stir gently until just combined—do not overmix.
  • Fold in the sour cream until the batter is uniform.
  • Pour the batter into the prepared springform pan and smooth the top.
  • Bake for 1 hour at 350°F. When time is up, turn the oven off and leave the cheesecake inside with the oven door closed for 1 hour to cool slowly.
  • Remove the cheesecake from the oven and let cool completely at room temperature, then refrigerate until thoroughly chilled before serving.
  • Release and remove the springform sides, slice, and serve chilled with fresh fruit if desired.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Sifter
  • cooling rack

Notes

  • Use room-temperature eggs for a smoother batter.
  • Drain ricotta well to avoid a watery cheesecake.
  • Allow slow cooling in the turned-off oven to reduce cracking.
  • Chill fully before slicing for clean slices.