Vanilla Ricotta Cheesecake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This vanilla ricotta cheesecake combines ricotta cheese, granulated sugar, eggs, softened butter and pure vanilla extract on a graham cracker base. With its delicate flavour enhanced by vanilla bean paste and topped with confectioners' sugar, this dessert takes just 25 minutes to prepare and 35 minutes to bake. It suits anyone looking for a straightforward, elegant cheesecake that delivers classic vanilla taste in one satisfying slice.
Ella x
Ingredients
- 250 ggraham 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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