Brown Butter Ricotta Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This brown butter ricotta cheesecake is something I've been making constantly lately, and honestly, it's become my go to dessert for impressing people without spending hours in the kitchen. The whole thing comes together in just under an hour, which feels like cheating when you're serving something this elegant. I love using ricotta here because it's so much lighter than traditional cream cheese, and it actually has decent protein content to balance out all that delicious brown butter richness. The nutty flavors from the brown butter paired with a hint of black pepper create this sophisticated taste that keeps people guessing what makes it so special. Best part? You probably already have most of these ingredients at home, so there's zero pressure to make a special shopping trip.
Ella x
Ingredients
- 250graham cracker crumbs
- 120brown butter
- 200 granulatedsugar
- 4large eggs
- 300ricotta cheese(softened)
- 50 gratedparmesan cheese
- 10 peppercornsfreshly ground black pepper
- 80 meltedunsalted butter, melted
- 2 mlvanilla extract
- 10 table saltsalt
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Use a rack in the center of the oven for even baking.
- 2
Make the crust: In a medium bowl, mix together graham cracker crumbs, browned butter, and salt until well combined.
Tip: Use a food processor to speed up the process.
- 3
Press the crust mixture into the bottom of a 23cm springform pan.
Tip: Make sure to evenly distribute the crust mixture.
- 4
Bake the crust: 10 minutes at 180°C (350°F).
Tip: Let it cool completely.
- 5
Make the filling: In a large mixing bowl, beat the ricotta cheese, Parmesan cheese, and vanilla extract until smooth.
Tip: Use an electric mixer for a creamy filling.
- 6
Add the sugar, eggs, and black pepper to the bowl and mix until well combined.
Tip: Start with a slow speed and increase as needed.
- 7
Pour the filling into the cooled crust.
Tip: Make sure to smooth the filling.
- 8
Bake the cheesecake: 30 minutes at 180°C (350°F).
Tip: The edges should be set and the center slightly jiggly.
- 9
Let the cheesecake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tip: Don't touch the cheesecake until it has cooled.
- 10
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Tip: This will allow the flavors to meld together.
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