Ricotta Cheesecake

ricotta-cheesecake
Photo by Levi Brown
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 25 g (15 g saturated fat)
    • Cholesterol 130 mg
    • Sodium 250 mg
    • Protein 16 g
    • Carbohydrate 23 g
    • Sugar 15 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 261 mg

Heat oven to 350º F. Butter a 9-inch springform cake pan and coat with the gingersnaps.

Pulse the ricotta and cream cheese in a food processor until smooth, 30 to 45 seconds. Add the eggs, sugar, flour, zests, vanilla, and a pinch of salt.

Pulse until well combined. Pour into the prepared pan. Bake in a 350º F oven until just set in the middle, 50 minutes to 1 hour.

Ingredients

  1. Check butter, for greasing
  2. Check 1/3 cup crushed gingersnaps
  3. Check 2 15-ounce containers ricotta
  4. Check 1 8-ounce package cream cheese
  5. Check 2 large eggs
  6. Check 1/2 cup sugar
  7. Check 1 tablespoon all-purpose flour
  8. Check 1 teaspoon lemon zest
  9. Check 1 teaspoon orange zest
  10. Check 1 teaspoon vanilla extract
  11. Check Kosher salt

Directions

  1. Heat oven to 350º F. Butter a 9-inch springform cake pan and coat with the gingersnaps.
  2. Pulse the ricotta and cream cheese in a food processor until smooth, 30 to 45 seconds. Add the eggs, sugar, flour, zests, vanilla, and a pinch of salt.
  3. Pulse until well combined. Pour into the prepared pan. Bake in a 350º F oven until just set in the middle, 50 minutes to 1 hour.