Creamy Sicilian Cheesecake
A decadent, creamy Sicilian cheesecake that's made with both cream cheese and ricotta is the only cheesecake recipe you need!
Equipment
Ingredients
For the graham cracker crust:
- 280 g (2 sleeves) graham crackers
- 53 g (¼ cup) brown sugar
- 2 teaspoon (2 teaspoon) kosher salt
- 113 g (½ cup) unsalted butter, melted
For the ricotta cheesecake filling:
- 906 g (4 blocks) full-fat cream cheese, room temp
- 227 g (1 cup) ricotta, room temp
- 250 g (1 ¼ cup) granulated sugar
- 20 g (2 tablespoon) cornstarch
- 3 (3 eggs) eggs + 1 egg yolk, room temp
- 1 tablespoon (1 tablespoon) vanilla bean paste or extract
Instructions
For the graham cracker crust:
- Preheat the oven to 350 degrees F.
- Lightly grease a 9" springform pan with cooking spray, butter, or oil, and line the sides with parchment paper.
- In a food processor, add the graham crackers and pulse until they form fine crumbs.
- Add the brown sugar, salt, and melted butter, and continue pulsing until fully combined.
- Pour the crust crumbs into the prepared springform pan, and use a measuring cup or small bowl to pack the crust down and press it up the sides about 2".
- Bake the crust for 10 minutes until set and golden.
- Allow to cool completely.*
For the ricotta cheesecake filling:
- Lower the oven temperature to 325 degrees F.
- Place a 9x13 cake pan on the bottom rack.
- In a large saucepan, bring about 6 cups of water to a boil.
- Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese, ricotta, sugar, and cornstarch.
- Mix on low speed until fully combined and smooth, then scrape down the bowl.*
- Then mix the eggs in one at a time (still on low speed), scraping down the bowl in between each addition. Add in the vanilla paste with the egg yolk.
- Scrape the bowl down one last time, then pour the filling into the cooled crust and smooth out the top.
- Carefully pour the boiling water into the 9x13 pan.
- Place the cheesecake above the pan on the middle rack.
- Bake for about 1 hour - 1 hour 10 minutes until the edges puff up and the center jiggles slightly.
- Once the cheesecake is done baking, turn the oven off and crack open the door. Leave the cheesecake in the oven for 1 hour.
- Then, take the cheesecake out of the oven and allow to cool at room temperature for an additional hour.
- Place the cheesecake in the fridge, and chill overnight.
- The next day, remove the cheesecake from the pan.
- Top with fresh strawberries and enjoy!
Notes
- Place the baked crust in the fridge to cool it down faster.
- Scrape down the bowl frequently to ensure nothing is stuck to the bottom and everything is evenly incorporated at all times.
- Follow the chill times carefully! Cooling the cheesecake down too fast will cause it to crack.
Nutrition Facts
Serving: 1g | Calories: 882kcal | Carbohydrates: 75g | Protein: 15g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 221mg | Sodium: 1219mg | Potassium: 277mg | Fiber: 1g | Sugar: 51g | Vitamin A: 2089IU | Calcium: 215mg | Iron: 2mg
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