Save on Pinterest

Ricotta Cheesecake

When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. —Georgiann Franklin, Canfield, Ohio
  • Total Time
    Prep: 30 min. Bake: 50 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 2 cartons (15 ounces each) ricotta cheese
  • 1 cup sugar
  • 3 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Hot Cherry Sauce, or cherry pie filling, optional

Directions

  • In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
  • Place on a baking sheet. Bake at 400° for 6-8 minutes or until crust is lightly browned around the edges. Cool on a wire rack.
  • In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.
  • Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.
Nutrition Facts
1 slice: 234 calories, 11g fat (6g saturated fat), 81mg cholesterol, 163mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 6g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Minerva64
    Oct 23, 2017

    No comment left

  • rivergulch
    Jun 28, 2014

    Rich and creamy...... added a bit of lemon juice and zest to give it a lemony taste. Excellent