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Raspberry Rhubarb Ricotta Cheesecake

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:

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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Transfer from the oven to a cooling rack until it is fully cooled. Refrigerate for at least 2 hours.

  6. 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!



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