Prepare to embark on a culinary journey that will transform your dessert game forever! This Ricotta Cheesecake with Ginger is not just another ordinary dessert - it's a luxurious Italian-inspired masterpiece that combines the creamy smoothness of ricotta with a surprising, zingy kick of candied ginger. Whether you're a seasoned baker or a curious home cook, this recipe promises to deliver a show-stopping dessert that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup candied ginger, chopped
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or cooking spray.
- In a small bowl, combine graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.
- In a large mixing bowl, beat ricotta cheese until smooth and creamy using an electric mixer. Gradually add sugar and continue mixing until well incorporated.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure the mixture is completely smooth with no lumps.
- Stir in vanilla extract and chopped candied ginger, mixing until evenly distributed throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula to ensure an even surface.
- Place the springform pan in the preheated oven and bake for approximately 50-60 minutes. The cheesecake is done when the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the cheesecake for at least 3-4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.
- Slice and serve chilled, optionally garnishing with additional chopped candied ginger or a light dusting of powdered sugar.
Tips
- Always use room temperature ingredients, especially eggs and ricotta, to ensure a smooth, lump-free batter.
- Don't overmix the batter after adding eggs to prevent incorporating too much air, which can cause cracking.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even baking and to prevent surface cracks.
- The cheesecake is done when the center is still slightly jiggly - it will set completely during cooling.
- Allow ample cooling and chilling time for the best texture and flavor development.
- For clean slices, use a knife dipped in hot water and wiped dry between each cut.
- Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 28g
Protein: 11g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
