This Baked Ricotta Cheesecake recipe offers a creamy, subtly flavored dessert that isn't overly complicated to make. The texture and mouthfeel of the filling is out of this world! A luscious creamy consistency with a hint of cinnamon. By using a food processor for the pastry and the filling, the preparation is a breeze.
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Why You Will Love My Baked Ricotta Cheesecake
You'll love this Baked Ricotta Cheesecake recipe for its straightforwardness and the joy it brings to the kitchen. Baking a cheesecake might seem tricky with all the steps involved, but this one is different. It's easy and foolproof, thanks to the use of a food processor for both the pastry and the filling. You get a crispy, buttery base and a creamy, gently spiced filling with minimal effort.
There's a special kind of satisfaction in baking a cheesecake at home. This recipe is flexible, allowing you to adjust the flavors to your liking. Pulling a golden, perfectly set cheesecake from the oven and dusting it with sugar and cinnamon is a rewarding moment.
Ingredients In My Baked Ricotta Cheesecake
Pastry Ingredients
- All-Purpose Flour: The foundation of the pastry. It provides structure and holds everything together.
- Baking Powder: Acts as a leavening agent, giving the pastry a slight rise and a lighter texture.
- Corn Starch: Contributes to the tenderness of the pastry, making it more delicate and crumbly.
- Fine Sugar: Adds sweetness and helps in browning the pastry.
- Butter: The cold butter creates flaky layers as it melts during baking.
- Large Egg: Binds the pastry ingredients together and contributes to the richness.
- Milk: Adds moisture and helps to form a smooth dough.
Filling Ingredients
- Fresh Ricotta Cheese: The star ingredient for this delicious baked ricotta cheesecake. Ricotta provides a unique texture and mild, slightly sweet flavor.
- Cream Cheese: Adds creaminess and a smooth, dense texture to the filling.
- Fine Sugar: Sweetens the filling without overpowering the delicate flavors of the cheeses.
- Vanilla Extract: Enhances the overall flavor with its sweet, aromatic essence.
- Large Eggs: Essential for binding the filling and providing a stable structure.
- Cinnamon: Offers a subtle warmth and spice, complementing the cheese and vanilla flavors.
Topping Ingredients
- Powdered Sugar: Provides a sweet, light dusting on top, enhancing the visual appeal.
- Cinnamon: Adds a hint of spice and a beautiful contrast to the powdered sugar.
How To Make My Baked Ricotta Cheesecake
Prepare the Pan and Preheat Oven
Grease an 8" springform pan and line base and sides with parchment paper. Preheat the oven to 170°C (340°F).
Make the Pastry
In a food processor, mix flour, baking powder, cornstarch, sugar, and cubed butter until breadcrumb-like.
Add egg and milk; blend briefly to form a dough. Stop the food processor as soon as the dough begins to form a ball.
Roll out ⅓ of the dough for the base, chill it. Use the base of the springform pan as a guide to trim a circle of pastry to fit the pan. Press this gently into the base.
Roll out half of the remaining dough for the sides, chill, trim and press into the pan sides. Chill the last portion of the dough for the lid. This will be used later.
Prepare the Filling
Blend ricotta cheese, cream cheese, sugar, vanilla, eggs, and cinnamon in the food processor until smooth. There is no need to clean the food processor after making the pastry.
Pour into the pastry-lined pan and fold down the pastry sides to sit gently over the filling..
Add the Lid
Take the reserved pastry dough out of the refrigerator and cut a circle large enough to cover the ricotta cheesecake. Place over the filling, sealing the edges with a dab of water. Make a small slit in the middle of the lid to heal release any steam.
Bake the Ricotta Cheesecake
Bake for about 1 hour until set and golden. I like for there to be a very slight wobble as the filling will continue to cook while resting. It will set further as it cools. Turn off oven and let cool inside with the door slightly open for 1 hour.
Chill & Serve
Refrigerate the baked ricotta cheesecake in the pan for several hours or overnight. This help the flavors to blend and develop and the ricotta cheesecake will be a lot easier to release from the pan and cut.
Before serving, mix together powdered sugar and cinnamon and sift this mixture over the top of the ricotta cheesecake. This not only adds flavor but also gives a beautiful finish.
My Top Tip
Don't skip the chilling time! After baking, letting the cheesecake cool slowly in the turned-off oven, and then chilling it in the fridge for several hours or preferably overnight, really makes a difference. This patience pays off by setting the filling perfectly and making the flavors meld together beautifully. Trust me, it's worth the wait!
Serving Suggestions
Fresh Berry Compote: A homemade berry compote made from strawberries, raspberries, or blueberries adds a lovely tartness and a burst of color that complements the creamy richness of the cheesecake. Simply simmer your choice of berries with a bit of sugar and lemon juice until the fruits break down slightly and the sauce thickens. A simple drizzle of Raspberry Sauce is also delicious!
Whipped Cream: A dollop of lightly sweetened whipped cream on top of each slice brings a cloud-like softness that pairs wonderfully with the dense cheesecake. You can flavor the whipped cream with a splash of vanilla or a sprinkle of cinnamon to match the cheesecake's spicing.
Caramel Drizzle: For those with a sweet tooth, a warm caramel sauce drizzled over the cheesecake before serving adds a decadent, gooey touch. The caramel's buttery sweetness is a great match for the subtle flavors of ricotta and cream cheese.
No-Bake Cheesecake Recipes
Common Questions
Yes, you can use a store-bought pie crust if you're short on time. However, making your own crust as per the recipe ensures a buttery, flaky base that complements the creamy filling. If you do go with store-bought, choose a high-quality one for the best results.
Absolutely! While a food processor simplifies the mixing process, you can also use a hand mixer or even do it by hand with a bit of elbow grease. Just ensure your ingredients, especially the butter, are at the right temperature and your filling is smooth and well-combined.
This cheesecake can be stored in the refrigerator for up to 4 days. Make sure it's covered or stored in an airtight container to maintain its freshness and prevent it from absorbing other odors.
Yes, the cheesecake freezes well. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving. Note that freezing might slightly alter the texture, but it will still be delicious.
Baked Ricotta Cheesecake
INGREDIENTS
Pastry
- 1¼ cups (1 ¼ cups) all-purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- ⅓ cup (⅓ cup) corn starch
- ⅓ cup (⅓ cup) fine sugar
- 100 g (3 ½ oz) butter cold, cubed
- 1 (1) egg large
- 1 tablespoon (1 tablespoon) milk
Filling
- 500 g (2 cups) fresh ricotta cheese
- 375 g (1 ⅔ cups) cream cheese
- ½ cup (½ cup) fine sugar
- 2 teaspoon (2 teaspoon) vanilla extract
- 2 (2) eggs large
- ½ teaspoon (½ teaspoon) cinnamon
Topping
- 2 tablespoon (2 tablespoon) powdered sugar
- 1 teaspoon (1 teaspoon) cinnamon
INSTRUCTIONS
Pastry
- Grease and line an 8" springform pan with parchment paper. Preheat oven to 170°C (340°F)
- Add flour, baking powder, cornstarch, fine sugar and butter (cold and cubed) to a food processor. Mix briefly until it resembles fine breadcrumbs.
- Add the egg and milk to the food processor. Mix briefly until the mixture forms a dough ball then stop the food processor. Do not overmix.
- Take ⅓ of the pastry and roll it between two sheets of parchment paper to 3mm thick for the base using a large rolling pin. Refrigerate to chill and harden the dough
- Use the base of the springform pan as a guide to trim a circle of the pastry to fit the base of the pan. Press gently into the base.
- Roll, chill and trim half of the remaining dough to press around the sides of the pan. This process can be seen in the video.
- The final third will be used for the lid. Roll and chill until ready to use for the top of the cheesecake.
Filling
- Add ricotta cheese, cream cheese, sugar, vanilla, eggs and cinnamon to the food processor. Process until smooth.
- Pour the filling into the prepared pastry base.
- Take the reserved pastry dough our of the refrigerator. Cut a circle large enough to cover the cheesecake.
- Carefully place the rolled-out dough over the top of the filling, sealing edges with water and pressing down gently at the edges to seal. This can be seen in the video.
- Bake in a preheated oven for about 1 hour, or until the cheesecake is set and the pastry lid is golden.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Refrigerate in the pan for several hours or overnight to chill.
To Serve
- Mix together powdered sugar and cinnamon, and sift over the top of the cheesecake once cooled.
NUTRITION
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