Ricotta Cheesecake

5 from 4 votes

This Ricotta Cheesecake is a delightfully light and different twist on cheesecake, that's made with creamy ricotta cheese and sweet delicious raisins.

Prep Time10

Cook Time45

Total Time55

Course: Bread, Cake, Dessert

Cuisine: Italian, romanian

Servings:

Calories: 321kcal

Author: Joanna Cismaru

Equipment

9-inch Springform Pan

Ingredients

4 large eggs
1 cup sugar divided
1 cup sour cream
2 tablespoons butter salted, softened
1 cup all-purpose flour
½ teaspoon baking powder
2 cups ricotta cheese
1 teaspoon vanilla extract
½ cup golden raisins optional

US Customary - Metric

Instructions

Preheat the oven: Preheat the oven to 375°F.
Make the cake batter: In a mixer, add 2 of the eggs and ½ cup of the sugar and mix well until light and fluffy. Add the sour cream and the melted butter and mix well. Add the flour and the baking powder, and mix well.
Make the ricotta mixture: In another bowl mix the ricotta with the remainder of the sugar, vanilla extract and the remaining 2 eggs and mix well. If you wish to add raisins, mix them in with the ricotta.
Pour batters and bake: Generously butter a 9" springform or cheesecake pan well. Pour the cake batter first, then pour the ricotta mix in the middle. Do not mix. Bake for about 30 to 45 minutes or until golden brown.
Cool and Serve: Let cool before serving. Optionally sprinkle some powdered sugar on top of the cake.

Notes

To check if your cheesecake is done baking, gently shake the pan. If the cheesecake looks nearly set, but the center is still a bit jiggly, it is done.The center will firm out as the cake comes to room temperature and chills.
Always use ingredients that are at room temperature.
This cheesecake is best eaten the day it is baked, but can still be refrigerated.
Cover this ricotta cheesecake loosely with plastic wrap, and refrigerate for up to 3 days.
Freezing is not recommended because of the cheese used.

Nutrition