This baked ricotta cheesecake is easy to make and has a lighter flavour than a regular cheesecake. It’s soft, creamy and sweet with the tang of lemon and it’s make ahead friendly, so it’s perfect for a crowd.
For best results, always weigh ingredients where a weight is provided
Equipment
Food processor or an electric mixer
An 8 inch springform pan
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8 inch round spring form pan with baking paper.
In a food processor, process together the flour, sugar and baking powder, just to mix it. Add the butter and process until it's in fine pieces but still visible.
With the processor running on low, slowly dribble in 1 tablespoon of milk. Slowly, add just enough more for the dough to just start clumping and look a little like cookie crumbs.
Press the pastry into the base of your prepared pan, using your hands until flat and level. Bake 12 minutes while making the filling.
Scrape any pastry residue out of the food processor bowl and off the blade.
Now add the ricotta, cream cheese and sugar to the food processor and process until smooth - you may need to scrape down the sides from time to time.
Turn it off and scrape down the sides again. Add one egg and turn the processor on low. While it's running add the last two eggs.
Finally, add the sour cream, lemon zest and vanilla extract. Process until combined.
Pour the filling over the top of the pastry base and give it a gently tap on the benchtop to smooth it out.
Bake for 45 -50 minutes. It's done when roughly 2 inches around the edge looks set (the centre should still be wobbly - important).
Turn the oven off and let the cheesecake cool in the oven for one hour with the door ajar. Remove the cheesecake from the oven and let it cool another hour, then transfer to the fridge to cool completely (minimum of 6 hours or even better overnight).
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Notes
Make sure the cold ingredients are at room temperature before starting - I take them out of the fridge up to 2 hours prior. If they're cold they won't blend nice and smooth. The butter in the crust is an exception and must be cold.
Make sure to blend the cheesecake filling until smooth.
Don't overbake, or it will turn out dry and grainy. When it's ready the centre will still be wobbly but there will be a 2 inch thick ring around the outside that is firm.
If you prefer, you can make a cookie crust for this cheesecake. Combine 200g / 7oz of cookie crumbs (from digestives or graham crackers) with 85g / 3oz melted butter and bake for 10 minutes before adding the cheesecake filling.
If you don't have a food processor, you can make the pastry by cutting the butter into the flour mixture and you can use an electric mixer to beat the cheesecake filling in a large bowl.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.