Vanilla Ricotta Cheesecake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A creamy and rich dessert with a delicate vanilla flavor.
Ella x
Ingredients
- 250graham cracker crust
- 300 gricotta cheese
- 200 ggranulated sugar
- 4 egglarge eggs
- 100 gunsalted butter, softened
- 1½ mlpure vanilla extract
- 2 gbaking powder
- ½ gsalt
- 1½ gvanilla bean paste
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a thermometer to ensure accurate temperature.
- 2
Prepare the crust by mixing the graham cracker crumbs, baking powder, and salt in a bowl.
Tip: Press the mixture into the bottom of a 23cm springform pan.
- 3
Melt the butter and sugar in a saucepan over low heat, stirring occasionally.
Tip: Remove from heat once smooth and creamy.
- 4
Beat the ricotta cheese, eggs, and vanilla extract in a large bowl until well combined.
Tip: Add the melted sugar mixture and mix until smooth.
- 5
Add the vanilla bean paste and mix until well combined.
Tip: Do not overmix.
- 6
Pour the cheesecake batter into the prepared pan over the crust.
Tip: Smooth the top with a spatula.
- 7
Bake for 35 minutes, then reduce heat to 150°C (300°F) and bake for an additional 15 minutes.
Tip: Let the cheesecake cool in the pan for 10 minutes.
- 8
Run a knife around the edges of the pan to release the cheesecake, then let it cool completely on a wire rack.
Tip: Once cooled, refrigerate for at least 4 hours before serving.
- 9
Dust with confectioners' sugar before serving.
Tip: Optional, but adds a nice textural element.
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