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Easter Ricotta Cheesecake

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Every Easter my dad’s side of the family would make a ricotta cheesecake. This was one of the best I’ve ever tried; it has a creamy texture and delicious flavor.

What You Need:

(Makes: 12 servings)

For the Crust:

1 & 1/4 cups of graham cracker crumbs

3 tablespoons of sugar

1/3 cup of butter, melted

For the Filling:

2 cartons (15 ounces each) of ricotta cheese

1 cup of sugar

3 eggs, lightly beaten

2 tablespoons of unbleached all-purpose flour

1 teaspoon of vanilla extract

Garnish:

Hot Cherry Sauce, optional

What to Do:

STEP 1) In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9 inch springform pan.

STEP 2) Place on a baking sheet. Bake the crust at 400 degrees for 6 to 8 minutes or until it’s lightly browned around the edges. Cool on a wire rack.

STEP 3) In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.

STEP 4) Place the pan on a baking sheet. Bake cheesecake at 350 degrees for 50 to 60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

STEP 5) Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with Hot Cherry Sauce if desired. Refrigerate leftovers.

STEP 6) Happy Easter & enjoy!

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