My Favorite Cheesecake
Food bloggers as a group tend to throw out lots of “Bests” and “VERY Bests” and “Ultimates” and “Favorites” when titling our recipes. It can be confusing. Even to us.
For example… This is my favorite go-to Brownies recipe. I borrowed it from Hershey’s years ago, and I LOVE it.
But not too long ago, I made these Browned Butter Brownies and claimed that they were my new favorite! And I meant it, cross my heart. Even so, I still find myself creeping back to my Hershey’s stand-by whenever I need a good brownie. It’s habit, and comfortable, and I love those doggone brownies!
Not too long after the Browned Butter Brownies came the Better Than Anything Caramel Stuffed Brownies, which (clearly) claimed their position in the Brownies food chain as being the very best!
And I may as well admit that I have another ADDITIONAL favorite brownies recipe… I tried these Perfect Dark Chocolate Brownies, and they’ve completely captured my heart.
But, at the same time, I know I’ll never abandon my good ol’ Hershey’s recipe.
So, I get it! I really do. We’re a super confused group of people who can’t seem to settle on a favorite recipe for anything. It’s a problem, really. But we can’t seem to stop.
However, the point of all this rambling is: I have a definite, for sure, never changing favorite recipe to share today.
This cheesecake is the ultimate. Seriously, it is the absolute best. It’s the cheesecake I made for myself for mother’s day (voluntarily, I might add), and I cannot get it out of my mind!
Like all of the best recipes always are, this one is super basic. It’s the Philadelphia Cream Cheese cheesecake recipe, except I substitute ricotta cheese for the sour cream. Ricotta really creates the best texture in cheesecake, so divine.
Just be sure to use part-skim ricotta. Otherwise, the regular stuff will yield a too thick and almost curdled like texture. But as long as you use part-skim, it will be light and fluffy and completely decadent. Ready to eat plain or filled with chocolate chips or topped with pie filling. It’s up to you!
- 1-3/4 cups Graham Cracker Crumbs
- 1/3 cup butter, room temperature
- 1/4 cup granulated sugar
- 1 cup granulated sugar
- 3 - 8 oz.packages Cream Cheese, softened
- 1 cup part-skim ricotta cheese
- 2 tsp. vanilla
- 3 eggs
- Preheat oven to 350°F.
- Mix graham cracker crumbs, butter and 1/4 cup of the sugar (I pulse these ingredients all together in the food processor right after I make the graham crumbs). Press firmly onto bottom and 2-1/2 inches up side of a spring form pan; set aside.
- Beat cream cheese and the remaining 1 cup sugar in large bowl with electric hand mixer on medium speed until smooth and creamy. Add ricotta cheese and vanilla; mix well.
- Add eggs, one at a time, beating on low speed after each addition just until blended.
- Pour into crust.
- Bake for 60-70 minutes or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour.
- Remove cheesecake from oven; cool completely.
- Refrigerate at least 4 hours or overnight.
- Loosen cheesecake from rim of pan; remove rim.
- Store leftover cheesecake in refrigerator. Serves 16.
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