Ricotta Cheese Cake

This decadent Ricotta Cheese Cake combines the creamiest ricotta cheese with a crunchy graham cracker crust and a hint of vanilla.

The result is a rich, velvety dessert that’s both elegant and effortless, perfect for special occasions or everyday indulgences.

Ready Time

1 hrs 40 mins

Yields

10 servings

Ingredients

Graham cracker crumbs, 1 1/2 cups
Granulated sugar, 1/4 cup
Unsalted butter, melted, 6 tablespoons
Ricotta cheese, 15 ounces
Granulated sugar, 1 3/4 cups
Large eggs, 4
Pure vanilla extract, 1 teaspoon
All-purpose flour, 2 1/4 cups
Kosher salt, 1 teaspoon
Unsalted butter, softened, 8 tablespoons

Instructions

Preheat your oven to 325°F (160°C).

In a medium bowl, mix together the graham cracker crumbs and 1/4 cup granulated sugar.

Stir in the melted butter until the mixture forms a crumbly dough.

Press the mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the ricotta cheese with an electric mixer until smooth.

Add 1 3/4 cups granulated sugar and beat until well combined.

Beat in the eggs one at a time, then beat in the vanilla extract.

In a separate bowl, whisk together the flour and kosher salt.

Add the softened butter to the flour mixture and mix until the mixture resembles coarse crumbs.

Add the crumb mixture to the ricotta mixture and mix until just combined.

Pour the cake 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.

Remove from the oven and let cool completely on a wire rack.

Once cooled, refrigerate the cake for at least 4 hours or overnight.

Release the springform pan sides and transfer the cake to a serving plate.

Slice into 10 equal pieces and serve.

Notes

For the crust, make sure to press the graham cracker mixture evenly into the springform pan to avoid any thin spots. When baking the crust, keep an eye on it to prevent overcooking, as it can quickly go from golden to burnt.

When beating the ricotta cheese, make sure it’s smooth and creamy before adding the sugar and eggs.

You want to avoid any lumps in the final cake. Don’t overmix the batter when combining the ricotta mixture with the flour mixture.

Stop mixing as soon as everything is just combined – you don’t want a tough cake.

When checking the cake for doneness, remember that the center should be slightly jiggly. This will ensure the cake remains moist and creamy.

Let the cake cool completely on a wire rack before refrigerating it.

This will help prevent any condensation from forming on the cake. To ensure clean slices, dip your knife in hot water and wipe it dry between each cut.