No-Fail Creamy Ricotta Cheesecake
An indulgent, creamy cheesecake topped with juicy cherries, perfect for any occasion and easy to make.
Servings: 10 slices
Calories: 290kcal
Ingredients
For the crust
- 200 g graham cracker crumbs (or digestive biscuits) Provides a sweet, crispy base.
- 75 g melted butter Adds richness and binds the crust together.
- 2 tbsp sugar Enhances the sweetness of the crust.
- Pinch of salt Balances sweetness.
For the filling
- 450 g whole milk ricotta Offers a creamy texture and rich flavor.
- 300 g cream cheese (room temperature) Adds depth and creaminess.
- 200 g granulated sugar Sweetens the filling perfectly.
- 3 large eggs Binds the ingredients.
- 1.5 tsp vanilla extract Infuses the filling with flavor.
- 2 tbsp all-purpose flour Thickens and holds the cheesecake together.
- Zest of 1 lemon Adds brightness.
- 1 tbsp lemon juice Balances the creamy sweetness.
For the cherry topping
- 300 g pitted cherries (fresh or frozen) The star of the topping.
- 2 tbsp sugar Sweetens the cherry topping.
- 1 tsp cornstarch Thickening agent for the cherry sauce.
- 1 tbsp lemon juice Brightens the flavor of the cherries.
- 1 tbsp cherry liqueur (Optional) Elevates the cherry topping.
Instructions
Preparation of the crust
- In a medium-sized bowl, mix the graham cracker crumbs, melted butter, sugar, and a pinch of salt until well combined.
- Press firmly into the bottom of a 23 cm (9-inch) springform pan and refrigerate.
Blending the filling
- In a large mixing bowl, beat together the ricotta and cream cheese until completely smooth.
- Gradually add the granulated sugar and incorporate the eggs one at a time.
- Add the vanilla extract, flour, lemon zest, and lemon juice, mixing until a smooth batter is achieved.
Baking the cheesecake
- Pour the filling into the chilled crust and smooth the top.
- Preheat your oven to 150°C (300°F) and bake for 55 to 65 minutes.
- Cool completely, then chill in the refrigerator for at least 4 hours.
Making the cherry topping
- In a saucepan, combine the cherries, sugar, and lemon juice over medium heat until warmed.
- Mix cornstarch with cold water to create a slurry, stirring it into the cherry mixture and simmer until thickened.
Serving
- Spoon the cooled cherry topping over the cheesecake and slice with a hot knife.
Notes
For the best flavor, ensure cream cheese is at room temperature. Store covered in plastic wrap.