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a light ricotta vanilla cheesecake slice with a soft creamy texture on a vintage plate, dusting of powdered sugar on top, on a rustic table, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Creamy Vanilla Ricotta Cheesecake

An Italian style cheesecake made with a touch of ricotta and cream cheese for a light vanilla flavor.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 5 tbsp butter melted
  • 16 oz cream cheese softened
  • 15 oz ricotta cheese
  • 1 cup sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 tbsp flour

Method
 

  1. Preheat the oven to 325F. Press the graham crumb and butter mixture into a springform pan and bake 10 minutes.
  2. Beat the cream cheese, ricotta, and sugar until very smooth.
  3. Beat in the flour, then add the eggs one at a time on low speed and the vanilla.
  4. Pour over the crust and bake 65-70 minutes until the center is just set.
  5. Cool in the oven with the door cracked for 1 hour.
  6. Refrigerate at least 6 hours before serving.

Notes

Drain very wet ricotta in a sieve first so the filling isn't runny.