This Super Easy Basic Cheesecake offers a lighter, fluffier texture than traditional heavy cheesecakes by incorporating ricotta cheese alongside cream cheese. The result is a dessert that is rich yet airy, with a subtle tang that balances the sweetness perfectly. The crust is a classic combination of graham cracker crumbs and melted butter, providing a crunchy foundation that contrasts beautifully with the smooth filling. Ideal for casual family dinners, potlucks, or as a make-ahead treat for holidays, this recipe is forgiving and straightforward. It requires no water bath, making it accessible for bakers of all skill levels. Serve it plain or with a fresh berry compote for a refreshing finish.
Ray’S Super Easy Basic Cheesecake
Description
This Super Easy Basic Cheesecake offers a lighter, fluffier texture than traditional heavy cheesecakes by incorporating ricotta cheese alongside cream cheese. The result is a dessert that is rich yet airy, with a subtle tang that balances the sweetness perfectly. The crust is a classic combination of graham cracker crumbs and melted butter, providing a crunchy foundation that contrasts beautifully with the smooth filling. Ideal for casual family dinners, potlucks, or as a make-ahead treat for holidays, this recipe is forgiving and straightforward. It requires no water bath, making it accessible for bakers of all skill levels. Serve it plain or with a fresh berry compote for a refreshing finish.Ingredients
Directions
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Preheat the oven to 325F (165C). Grease a 9-inch springform pan lightly.
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In a medium bowl, combine the graham cracker crumbs and 1/4 of the melted butter (approximately 2 tablespoons) until the mixture resembles wet sand.
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Press the crumb mixture firmly and evenly onto the bottom of the prepared springform pan.
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Place the pan in the refrigerator to chill the crust while you prepare the filling.
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In a large bowl or blender, combine the softened ricotta cheese, softened cream cheese, 1/3 cup of the sugar, 1/2 teaspoon of vanilla, 1/2 of the eggs (beat 1.5 eggs or use 1 whole and 1/2 of another), and the remaining 1/4 of the melted butter.
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Blend or beat the mixture on medium speed until completely smooth and creamy.
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Pour half of the filling mixture over the chilled crust, spreading it evenly.
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Repeat the process with the remaining ingredients: blend the rest of the ricotta, cream cheese, 1/3 cup sugar, 1/2 teaspoon vanilla, remaining eggs, and butter until smooth.
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Pour the second half of the filling gently over the first layer.
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Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake.
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Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
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Remove from the oven and run a knife around the edge to loosen. Cool completely on a wire rack.
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Refrigerate for at least 4 hours or overnight before slicing and serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 3976.5kcal
- % Daily Value *
- Total Fat 340.6g524%
- Saturated Fat 212.2g1061%
- Cholesterol 1336.8mg446%
- Sodium 3363.7mg141%
- Total Carbohydrate 84.7g29%
- Dietary Fiber 0.4g2%
- Sugars 76.2g
- Protein 142.9g286%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
