Moist and Creamy Ricotta Cheesecake
[Mini Oven Baking] How to Make a Chewy & Moist Ricotta Cheesecake: Easy Cheesecake Recipe (+Video)
Today, I made a wonderfully chewy and moist ricotta cheesecake! It’s baked using a water bath, which prevents moisture loss and keeps it incredibly tender. This cheesecake is super simple to make, so let’s bake one together!
Crust
- Biscuits (Lotus recommended) 100g
- Melted unsalted butter 50g
Filling
- Cream cheese 200g (at room temperature)
- Ricotta cheese 420g
- Sugar 150g
- Eggs (small) 4 pcs (at room temperature)
- Lemon juice 1.5 tsp
- Vanilla extract 1 tsp
- Cornstarch 8g
- Salt 1/4 tsp
Decoration (Optional)
- Orange zest (grated orange peel) as needed
- Pistachios as needed
- Cream cheese 200g (at room temperature)
- Ricotta cheese 420g
- Sugar 150g
- Eggs (small) 4 pcs (at room temperature)
- Lemon juice 1.5 tsp
- Vanilla extract 1 tsp
- Cornstarch 8g
- Salt 1/4 tsp
Decoration (Optional)
- Orange zest (grated orange peel) as needed
- Pistachios as needed
Cooking Instructions
Step 1
First, finely crush 100g of biscuits using a food processor or by placing them in a plastic bag and pounding them. (Using Lotus biscuits will add a richer flavor.)
Step 2
Add 50g of melted unsalted butter to the crushed biscuits and mix thoroughly with a fork or spatula. The mixture should look moist, as if the biscuit crumbs have absorbed the butter.
Step 3
Pour the butter-biscuit mixture into the bottom of a springform pan or round cake pan. Press it down firmly and evenly using the back of a spoon or a small glass to create the crust. Place this prepared crust in the refrigerator to chill for about 30 minutes.
Step 4
Now, let’s make the cheese filling. In a bowl, combine 200g of room-temperature cream cheese and 420g of ricotta cheese. Use a spatula or electric mixer to cream them together until smooth and lump-free. Ensure your cream cheese is fully at room temperature to avoid lumps.
Step 5
Add 150g of sugar and mix gently until the sugar is dissolved. Be careful not to overmix, as too much mixing can incorporate too much air.
Step 6
Add the 4 room-temperature small eggs one at a time, or in batches of two. Mix well after each addition before adding the next. This helps prevent the filling from separating and ensures a smooth consistency.
Step 7
After incorporating all the eggs, continue mixing until the surface of the filling is smooth and glossy. Avoid overmixing to prevent excessive air bubbles.
Step 8
Stir in 1.5 tsp of lemon juice and 1 tsp of vanilla extract. The lemon juice cuts through the richness of the cheese and adds a lovely fresh aroma.
Step 9
Sift 8g of cornstarch and 1/4 tsp of salt over the filling. Sifting prevents lumps and contributes to a smoother texture.
Step 10
Gently fold the sifted ingredients into the batter with a spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten.
Step 11
Carefully pour the prepared cheese filling over the chilled biscuit crust in the pan.
Step 12
Wrap the outside of the cake pan tightly with aluminum foil. This is crucial to prevent water from entering the pan during the water bath.
Step 13
Place the foil-wrapped cake pan into a larger baking pan. Pour hot water into the larger pan, ensuring the water comes halfway up the sides of the cake pan. This water bath creates a humid environment for baking, resulting in a moist and tender cheesecake.
Step 14
Bake in a preheated oven at 170°C (340°F) for 15 minutes, then reduce the temperature to 150°C (300°F) and continue baking for another 30-35 minutes. The cheesecake is done when a skewer inserted into the center comes out clean.
Step 15
This ricotta cheesecake pairs wonderfully with fresh ingredients. Serving it with fruits or jams on top is also a delicious option!
Step 16
Decorate the finished cheesecake with orange zest or chopped pistachios as desired for an attractive presentation.
Step 17
Your delicious homemade ricotta cheesecake is ready! Enjoy its moist and creamy texture.
