Ricotta Cheesecake
Note to self: Don't trust anyone who doesn't like cheesecake.
Author: Delish/Photo credit to tasteofhome.com
Ingredients
- FOR THE CRUST
- Cooking spray
- 9 graham crackers (1 sleeve), finely crushed
- 6 tbsp. butter, melted
- ⅓ c. granulated sugar
- Pinch kosher salt
- FOR THE FILLING
- 4 c. drained ricotta
- 2 (8-oz.) blocks cream cheese, room temperature
- 1½ c. granulated sugar
- 1 tbsp. all-purpose flour
- 1 tbsp. freshly squeezed lemon juice, plus zest for serving
- 1 tsp. freshly grated orange zest, plus more for serving
- ¼ tsp. kosher salt
- 6 large eggs
- Whipped topping, for serving
Instructions
- Make crust: Preheat oven to 325°. Spray a 9-inch springform pan with cooking spray. In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and a pinch of salt until totally combined. (Mixture should resemble wet sand.) Press into bottom of prepared pan.
- Bake until golden, about 12 minutes. Let cool at least 15 minutes or until completely cooled.
- Make filling: Add ricotta, cream cheese, sugar, flour, lemon juice, orange zest, and salt to the bowl of a food processor. Process until fully combined and smooth, about 1 minute. Add eggs and process until well combined.
- Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 45 minutes.
- Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- To serve, dollop whipped cream around edges of cake. Sprinkle with orange and lemon zest.
