Is there a more satisfying dessert in the summertime than a chilled, creamy slice of cheesecake covered in tangy, sweet jam?! This recipe is slightly adapted from the classic Philadelphia cream cheese box recipe. Through a happy accident, I found I did not have enough cream cheese, so I subbed some ricotta instead and I gotta say-I think it's even better! Would love to know if you try this one. I made sure to test this recipe on two self-proclaimed cheesecake connoisseurs who gave their full blessing! Would love to know if you try it!
For the topping:
Raspberry Rhubarb Compote: https://www.coppedgekitchen.com/post/raspberry-rhubarb-compote-4-ways-to-use-it
For the crust:
1 sleeve of graham crackers, broken up into pea sized bits
3 tablespoons sugar
1/3 cup of butter
1/4 teaspoon salt
For the filling:
24 oz cream cheese
8 oz whole milk ricotta
1 cup of sugar
1 teaspoon vanilla
4 eggs
Directions:
Preheat the oven to 325 F. Line a springform pan with parchment paper, pressing it to fit the bottom-you can do this by tracing the outside of the pan with a pen and cutting to its shape.
Combine graham cracker bits, sugar, butter and salt in a medium sized mixing bowl and mix until fully incorporated. Press mixture to the bottom of the pan, making sure it is evenly dispersed.
In a mixer using the paddle attachment, whip the cream cheese, ricotta, sugar and vanilla until fully blended. Add the eggs, one at a time until fully combined and the mixture has a lighter, fluffier texture.
Pour the filling over the crust. Bake for 45-55 minutes until the cheesecake is set. You'll know it's ready when you have just the slightest jiggle in the center.
Transfer from the oven to a cooling rack until it is fully cooled. Refrigerate for at least 2 hours.
Carefully remove from the spring form pan by tracing the inside of the pan with a knife and then removing the sides. Add the cooled compote to the top and serve!