Ray’S Super Easy Basic Cheesecake

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 3976.5

Dietary: Gluten-free

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

32 ounce Ricotta cheese -- softened
24 ounce Cream cheese -- softened
2/3 cup Sugar
3 lg Eggs -- beaten
1 teaspoon Vanilla
1/2 Box Graham cracker crumbs
1/4 pound Butter, unsalted --

Directions

1
Preheat the oven to 325F (165C). Grease a 9-inch springform pan lightly.
2
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.
3
Press the crumb mixture firmly and evenly onto the bottom of the prepared springform pan.
4
Place the pan in the refrigerator to chill the crust while you prepare the filling.
5
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.
6
Blend or beat the mixture on medium speed until completely smooth and creamy.
7
Pour half of the filling mixture over the chilled crust, spreading it evenly.
8
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.
9
Pour the second half of the filling gently over the first layer.
10
Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake.
11
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
12
Remove from the oven and run a knife around the edge to loosen. Cool completely on a wire rack.
13
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.

Keywords: cheesecake, ricotta, cream cheese, graham cracker, dessert, baking, easy, basic, no water bath, fluffy, light, vanilla, eggs, sugar, butter, springform pan, chilled, simple, homemade, comfort food

Read it online: https://www.chefs-mate.com/recipe/rays-super-easy-basic-cheesecake/

Chefs Mate

Ray’S Super Easy Basic Cheesecake

Nutrition Facts