Ricotta Plain Cheesecake

Blog post.

Recipe makes 1 14" x 5" rectangular tart pan (with a little extra for a couple mini cheesecakes). This cheesecake does not need to bake with a water bath.


2 cups of crushed chocolate graham crackers or other chocolate cookies
1 stick + 1 Tbsp unsalted melted butter

Cheesecake Filling
1 8oz package of cream cheese
1 cup ricotta cheese
1/2 cup heavy cream
2 eggs
1 tbs vanilla
3/4 cup granulated sugar
1/2 tsp kosher salt
2 Tbsp all-purpose flour

Turn oven on to 350 degrees.

Making the crust
1. Crush cookies in a food processor or roll out in a ziplock bag. Dump into a bowl.
2. Melt butter, pour over crushed cookies, and blend until all coated.
3. Fill tart shell and bake for 10 mins. This will help to set the crust as it bakes with the filling.

Reduce oven temperature to 325 degrees.

Making the cheesecake
1. In a standing mixer, or hand held, beat the cream cheese for several minutes on high until smooth. Add in the ricotta cheese and heavy cream. Blend until incorporated scraping the sides of the bowl as needed. Keep the mixer going while you work on step 2.
2. In a separate bowl crack the eggs and add the vanilla. Mix together and slowly add to the cheese mix.
3. Finally add the granulated sugar, kosher salt, and all-purpose flour. Blend until incorporated (several minutes with the mixer) until mixture is smooth and without lumps.
4. Pour mixture over pre-baked crust.
5. Bake on 325 degrees for 40-45 minutes. The cheesecake will be ever so slightly jiggly but will set once it cools. If your cheesecake cracks let it cool in room temperature before moving to the fridge as the crack will most likely seal itself as it cools.

Recipe for crust and filling my own. 


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