Caramel Ricotta Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This caramel ricotta cheesecake is my go to dessert when I want something truly special but don't want to spend all day in the kitchen. With just forty minutes in the oven, you'll have a stunning cheesecake that tastes like you've been baking for hours. I love using ricotta cheese here because it's lighter than traditional cream cheese, packed with protein, and creates this wonderfully creamy texture that melts on your tongue. The caramel sauce swirled throughout adds that luxurious sweetness, while the buttery pecan topping gives it just the right amount of crunch. Best of all, this recipe comes together quickly and affordably, making it perfect for impressing guests or treating yourself on a weeknight.
Ella x
Ingredients
- 500ricotta cheese
- 400 ggranulated sugar
- 150 gall-purpose flour
- 100 gcold unsalted butter
- 4eggs
- 1 mLvanilla extract
- 200 gcaramel sauce
- 5 gsalt
- 2 gbaking powder
- 100 mLunsalted butter, melted
- 150 mLheavy cream
- 1 gcinnamon powder
- 100 gcaramelized pecans
Detail level
Instructions
- 1
Preheat oven to 180°C. Grease a 20cm springform pan and line the bottom with parchment paper.
Tip: Make sure to grease the pan thoroughly.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: This helps prevent the crust from becoming too dense.
- 3
In a large mixing bowl, beat the ricotta cheese with an electric mixer until smooth.
Tip: Be patient and ensure the cheese is fully incorporated.
- 4
Gradually add the granulated sugar to the ricotta mixture and beat until combined.
Tip: Don't overmix, or the filling may become too dense.
- 5
Add the melted butter, vanilla extract, and heavy cream to the ricotta mixture. Beat until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 6
Gently fold in the flour mixture until just combined.
Tip: Don't overmix, or the filling may become too dense.
- 7
Pour the filling into the prepared pan over the caramelized crust.
Tip: Make sure to smooth out the top.
- 8
Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, or the cheesecake may crack.
- 9
Remove from the oven and let cool completely in the pan.
Tip: This helps prevent cracking and ensures a smooth top.
- 10
Once cooled, drizzle with caramel sauce and sprinkle with cinnamon powder.
Tip: Optional, but adds an extra layer of flavor and texture.
- 11
Garnish with caramelized pecans and serve.
Tip: Optional, but adds a beautiful texture and flavor contrast.
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