Brown Sugar Ricotta Cheesecake is a delicious, light textured cheesecake. The use of ricotta instead of traditional cream cheese changes the consistency of this cheesecake. Hints of orange zest and crisp graham cracker crust guarantees this will be a new household favorite.
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Using ricotta cheese in this recipe results in a slightly different texture cheesecake. Using only cream cheese promotes a very creamy, dense cheesecake. Ricotta however promotes a lighter texture, slightly cake like texture.
The use of brown sugar in place of granulated white sugar further alters the texture of the finished cheesecake. The cake has a slight caramel, molasses flavor, offering a unique take on a delicious dessert! There are a few secret ingredients in this cheesecake recipe, and I share with you my tips and tricks to ensure a perfect cheesecake everytime!
Bakery Perfect Cheesecake
Baking a perfect cheesecake can seem intimidating, but with these helpful tips and tricks, it really is easy to bake a bakery perfect cheesecake.! Once you know what to avoid doing, you will perfect your technique. Common mistakes are using ingredients of varying temperatures while mixing, baking too long, and cooling too quickly.
Patience and technique are necessary for a smooth surface and no cracking!
Prevent Cracking and Bubbling
Cracking and bubbling on the surface of the cheesecake can ruin the presentation. But getting that smooth, perfect surface is easy to do with these simple steps:
- Use room temperature ingredients. Ensure the cream cheese, ricotta, and eggs are all at least at room temperature. This prevents lumps in the batter and ensures they incorporate into one another well.
- Do not beat eggs into the batter too fast. This will create air bubbles in the batter, which can rise to the surface while baking.
- Bang your mixing bowl on the counter a few times before pouring the batter into the prepared crust. This helps to remove some the larger bubbles.
- Tap the cheesecake a few times prior to baking, allowing smaller bubbles to rise to the surface. Use a toothpick to swirl the surface gently to pop any remaining bubbles, being cautious not to dig into the crust.
- ALWAYS bake in a water bath.
- Do not overbake. Cheesecakes will always jiggle in the center at the end of the baking time. Baking until it no longer jiggles will result in a dry cheesecake that will crack.
- Allow the cheesecake to cool slowly. Allow it to rest in the oven with the door cracked once baking is complete for about 30-60 minutes. Allow to then cool on the counter completely before putting in the refrigerator to chill completely.
Water Bath
Baking cheesecake in a water bath is essential. This technique adds moisture into the oven and slower heating of the cheesecake to prevent cracking. The biggest risk is water seeping into the cheesecake as it bakes. To prevent this, tightly wrap the outside of the Springform pan with aluminum foil with at least 2 layers. Place the roasting pan into the oven first, place the cheesecake in the center and then fill with water carefully to prevent water splashing into the batter.
Overbaking is the most common mistake when baking cheesecake. It will not look done, with the center still jiggly. Do not bake until it no longer jiggles, you will end up with a dry crumbly cheesecake. Look for the surface of the cheesecake instead to have lost the glossy sheen.
I love the simplistic perfection of this cheesecake. I dust the surface with a bit of powdered sugar and avoid heavy fruit toppings, however raspberries compliment the slight citrus flavor the orange zest delivers.
Brown Sugar Ricotta Cheesecake
Ingredients
Graham Crust
- 1 Cup Graham Crackers Finely Ground
- 3 TBSP Butter Melted
Ricotta Cheesecake
- 3 Packages Cheese Cheese 8 Ounces Each, Softened
- 12 Oz. Whole Milk Ricotta Cheese Drained
- 1 Cup Light Brown Sugar Packed
- 1 Pinch Salt
- 1½ TSP Vanilla Extract
- 4 Large Eggs Room Temperature
- 1 TSP Orange Zest
Instructions
Preparation Steps
- In a fine mesh strainer, allow ricotta cheese to drain excess liquid over a bowl.
- Allow eggs and cream cheese to come to room temperature.
- Preheat oven to 350°F.
- Prepare Springform Pan by tightly wrapping the bottom with two layers of heavy duty aluminum foil.
- Spray pan with nonstick spray.
Graham Crust
- In a food processor, crush the graham crackers until ground into a fine powder.
- Melt butter and add into the graham cracker mixture. Mix until well combined.
- Pour cracker mixture into the bottom of the prepared Springform Pan. Firmly press down until evenly spread on the bottom of the pan.
- Bake the crust at 350°F for 10 minutes. Remove from oven and allow to cool completely.
Ricotta Cheesecake
- In a large standmixer, whip together the softened cream cheese and ricotta until smooth and creamy with no lumps.
- Scrape down sides of the bowl.
- Add in brown sugar and mix until completely combined. Scrape down sides of bowl and add in salt.
- Add in vanilla extract and mix on low until well incorporated.
- Add in eggs one at a time, mixing until incorporated and scraping down the sides of the mixing bowl between each addition.
- Add in orange zest and mix until incorporated.
- Remove mixing bowl from mixer and gently bang on counter to help release any air bubbles.
- Pour the cheesecake batter into the Springform Pan with cooled graham cracker crust.
- Gently tap the pan on the counter to help release bubbles. Using a toothpick, swirl the surface of the batter to pop any bubbles.
- Place baking pan into the center of a deep roasting pan and place on the center rack of the preheated oven. Fill the bottom of the roasting pan with very hot water, to about midway up the sides of the cheesecake. Be cautious to not spill water onto cheesecake.
- Bake for 80 to 90 minutes until the surface begins to turn golden brown. Center of the cheesecake will remain slightly jiggley.
- Turn oven off and crack the door. Allow to rest in the water bath in oven for about 30 minutes.
- Carefully remove from the oven and allow to cool completely. Chill the cheesecake in the fridge for 6-8 hours prior to serving.
- Carefully release the edges of the cake from the sides of the pan using a sharp knife prior to releasing the Springform pan.
- Using a fine mesh strainer, dust the surface with powdered sugar.
- Serve and enjoy!
Eat well. Live fully. Bake cheesecake.
