Baked Ricotta Cream Cheese Cheesecake Recipe
Rich and creamy cheesecake featuring both cream cheese and ricotta for an exceptionally smooth texture with subtle tang. The addition of crème fraîche creates extra depth while vanilla paste adds aromatic complexity. Perfect for dinner parties or special occasions when you want an impressive dessert that's surprisingly straightforward to make. This restaurant-quality version from Chef Toni Roberts skips the water bath method while still achieving silky results.
Ingredients
- 13 ounces cream cheese, at room temperature
- 8 ounces ricotta cheese, full fat
- 1 cup granulated sugar
- ¾ teaspoon kosher salt
- 2 teaspoons vanilla paste or extractvanilla extract1:1vegetariangluten-free
same flavor profile
- 4 eggs
- ½ cup heavy cream
- ½ cup crème fraîchesour cream1:1vegetariangluten-freeadds dairy
slightly more tang
- ¼ cup all-purpose flour
Instructions
- 1
Preheat oven and prepare cake pan by spraying with pan spray and lining bottom with parchment paper
- 2
Place all ingredients in blender and blend until smooth
- 3
Alternatively, beat cream cheese, ricotta, sugar, salt and vanilla paste in mixer with paddle attachment until smooth, scraping sides occasionally
- 4
Add eggs one at a time, scraping bowl between additions
- 5
Whisk together heavy cream, crème fraîche and flour, then blend into mixture until no lumps remain
- 6
Pour batter into prepared cake pan
- 7
Bake until cheesecake feels set but still jiggles slightly
- 8
Turn oven off and let sit in oven for additional time
- 9
Cool to room temperature then chill overnight
Tips
Use room temperature cream cheese for smoothest mixing and to prevent lumps in the final cheesecake.
Vanilla paste provides better flavor and visual appeal than extract, but either works well in this recipe.
Chilling overnight allows flavors to meld and texture to set properly for clean slicing.
Good to Know
Refrigerate covered up to 5 days
Can be made 2 days ahead, flavors improve with time
Serve chilled, slice with clean knife between cuts
Common Mistakes
Bring cream cheese to room temperature to avoid lumps in batter
Don't overbake or cheesecake will crack and become dense
Cool gradually in oven to prevent sudden temperature shock
Substitutions
FAQ
Can I use low-fat ricotta instead of full-fat?
Full-fat ricotta provides the best creamy texture and rich flavor. Low-fat versions may result in a less smooth, more watery cheesecake.
What if my cheesecake cracks during baking?
Small cracks are normal and won't affect taste. To minimize cracking, avoid opening oven door during baking and cool gradually as directed.
How long does this cheesecake keep in the refrigerator?
Properly stored covered in the refrigerator, this cheesecake will keep for up to 5 days and actually improves in flavor after the first day.