Hazelnut Free Classic Ricotta Cheesecake
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- ¼ tsp fine salt
For the filling
- 2 lbs (32 oz) whole-milk ricotta
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 1 tbsp lemon juice
- 3 tbsp all-purpose flour
- ¼ tsp fine salt
For serving
- powdered sugar, for dusting (optional)
- fresh berries, for serving (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and sides completely to prevent water from seeping in during the water bath.
- 2
In a large bowl, stir together the graham cracker crumbs, 3 tbsp granulated sugar, melted butter, and 1/4 tsp salt until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and lightly golden at the edges, then set aside to cool while you prepare the filling.
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