Ricotta Cheesecake

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Preparation time: 30 minutes
Cooking time: 50 minutes plus chilling

Difficulty: Easy - for beginners
Serves: 12 servings


•1-1/4 cups graham cracker crumbs
•3 tablespoons sugar
•1/3 cup butter, melted

•2 cartons (15 ounces each) ricotta cheese
•1 cup sugar
•3 eggs, lightly beaten
•2 tablespoons all-purpose flour
•1 teaspoon vanilla extract
•Hot Cherry Sauce, optional


•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. Serve with Hot Cherry Sauce if desired. Refrigerate leftovers. Yield: 12 servings.


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