New York Ricotta Cheesecake

A classic of New York-style cheesecakes, this ricotta cheesecake is a masterclass in creamy texture and tangy flavor.

With a firm crust, a silky smooth center, and a hint of vanilla, every bite is a delight.

A classic dessert that’s sure to impress your family and friends.

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons (3/4 stick) unsalted butter, softened
• For the cheesecake: 2 pounds whole milk ricotta cheese, 1 1/2 cups granulated sugar, 4 large eggs, separated, 1 teaspoon pure vanilla extract, 1 1/2 cups sour cream
• For the topping: 1 cup sour cream, 1 tablespoon granulated sugar, 1/2 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Make the crust by mixing the graham cracker crumbs and sugar in a medium bowl.

Stir in the softened butter until the mixture is evenly moistened.

Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly browned.

Let it cool completely.

In a large mixing bowl, beat the ricotta cheese until smooth. Add the granulated sugar and beat until combined.

Beat in the egg yolks one at a time, followed by the vanilla extract.

In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the ricotta mixture until no white streaks remain.

Stir in the sour cream until well combined.

Pour the cheesecake batter into the prepared pan over the crust. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Avoid overbaking.

Let the cheesecake cool in the pan for 10 minutes, then run a knife around the edges and release the springform. Let it cool completely on a wire rack.

For the topping, mix the sour cream, granulated sugar, and vanilla extract in a small bowl.

Spread the topping over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight.

Release the springform sides and transfer the cheesecake to a serving plate.

Slice into 10 equal pieces and serve.

Notes

Don’t overmix the crust mixture or it’ll become tough.

Make sure to press it evenly into the springform pan.

Use high-quality ricotta cheese for the best flavor and texture.

If your ricotta is really wet, drain off some of the excess liquid before using.

When beating the ricotta, make sure it’s smooth before adding the sugar.

This will help prevent lumps from forming.

Don’t overbeat the egg whites or they’ll become too stiff and separate.

Fold them into the ricotta mixture gently but thoroughly.

The cheesecake is done when the edges are set and the center is still slightly jiggly.

If you’re unsure, it’s better to err on the side of underbaking than overbaking.

Let the cheesecake cool completely before refrigerating it.

This will help it set properly and prevent cracking.

Chill the cheesecake for at least 4 hours or overnight to allow the flavors to meld together.

Release the springform sides gently to avoid breaking the cheesecake.

Nutrional Value

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 18g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 35g
• Dietary Fiber: 0g
• Sugars: 25g
• Protein: 20g