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Brown Sugar Ricotta Cheesecake

Brown Sugar Ricotta Cheesecake is a delicious, light textured cheesecake with hints of orange zest. Ricotta & brown sugar offers a twist on traditional cheesecake.
Prep Time25 minutes
Cook Time1 hour 30 minutes
Chilling6 hours
Total Time7 hours 55 minutes
Course: Dessert
Keyword: Baked Cheesecake, Brown Sugar, Cheesecake, Cheesecake Recipes, Dessert Recipes, Ricotta
Servings: 8

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!