Cheesecake, Mmmm… who doesn’t love this sweet?
I’ve been looking for a lighter texture cheesecake recipe for a while, and I’ve finally found it!
INGREDIENTS & EQUIPMENT
IngredientsFor Graham Cracker Crust
10-12 Graham Crackers
2 Tbsp Sugar
4 Tbsp Unsalted Butter (melted)
2/3 cup Whole Milk Ricotta Cheese
1/2 cup Sugar
1 lb Cream Cheese (room temperature for 30-60 minutes)
2 large Eggs (lightly beaten)
1 tsp Vanilla Extract
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Cornstarch
3 Tbsp Bread Flour
3 Tbsp Unsalted Butter (melted and kept warm)
One 8-inch Springform pan (or regular cake pan & parchment paper)
Mixer or Food processor
HOW TO MAKEBefore you start
Measure all ingredients & Crust graham crackers.
Making the crust
1. Start with preheating the oven to 350 F. Mix graham cracker crusts, sugar, and melted butter with a rubber spatula.
2. Press into an even layer by using a flat-bottomed glass and bake about 5 minutes.
3. Puree the ricotta cheese and sugar in a food processor or regular mixer until smooth.
4. Soften the cream cheese in a stand mixer.
5. Add the ricotta mixture on medium speed until smooth – about 3 to 5 minutes.
6. Add the eggs and mix on low speed until they are well blended.
7. Add the vanilla extract, lemon juice, cornstarch, and flour to the batter and blend until smooth. (I tripled the amount of lemon juice that the original recipe called for, be sure to adjust the recipe to your preference.)
8. Add the melted butter until evenly blended.
9. Spread the batter in an even layer over the crust & drop the pan onto the counter a couple of times from the height of 1 inch to release any air bubbles.
10. Place the pan in a baking sheet and place the sheet on a pulled-out oven rack. Add about 1 inch of hot water. (Water bath is a simple method to have moist cheesecake.) Reduce the oven to 325 F and bake about 50-60 minutes until the edges are set.
11. When the cake starts to pull away from the sides, the cake is done. Remove it from the water bath and cool the cheesecake in the pan on a wire rack until it gets a room temperature. Then, refrigerate for at least 3 hours or up to overnight before unmolding.
12. Separate from the pan and it is ready to decorate.
13-14. I used whipped cream, lemon, and mint to decorate the cake.
SERVING & STORING
Serving: Serve at anytime after refrigerating cheesecake. Keep it in a refrigerator until you are ready to serve.
Storing: Cheesecake is one of the best hommade ‘ready to eat’ desserts. Slice cheesecake and wrap tightly with plastic wrap, then freeze individual pieces. You can just defrost each piece in your refrigerator for a couple of hours before you eat.
- Making cheesecake batter: It is very important to mix ricotta cheese and sugar well until well blended to get a soft smooth texture.
- Baking cheesecake: There is a cake pan that was designed for cheesecake, called springform pan. You can separate a cheesecake easily by unlocking side of pan. But, I couldn’t find mine that day. So, I just used a regular cake pan, but cut some parchment papers-long rectangle shape and place them across on the bottom of pan. When I separated the cake from the pan, I just lifted those 4 papers up. It worked pretty well.
I really like this recipe. The texture is very light and flavor is great with a hint of lemon. I think I will add lemon zest into a batter next time for more lemon flavor. Also, I though it would be yummy if I made some lemon glaze and drizzle on top before I serve.
I made this cake for one of our good friend’s birthday in February.
Happy birthday Ron!