No Bake Italian Ricotta Cheesecake
This isn't your heavy, standard cheesecake; it's silky and velvety. Studded with vanilla flecks, it manages to be impossibly light yet deeply decadent and indulgent without ever touching the oven.
Ingredients
- 12 ounces (340 grams) Cream Cheese (block, full-fat, and very soft)
- 2 cups (500grams) whole milk ricotta (strained if needed), and at room temperature
- 1 Tablespoon vanilla bean paste
- 1 3/4 cups confectioners sugar
- 9” premade graham cracker pie crust
Instructions
- 1
To a large bowl, add the cream cheese and ricotta and mix until completely smooth, stopping to scrape down the sides of the bowl a few times. I prefer to use a hand mixer for this, but you can use a stand mixer with the beater attachment.
- 2
Add in the vanilla bean paste and mix to incorporate.
- 3
Add 1/3 of the confectioners’ sugar, mix until combined, then repeat until all the sugar has been added. Scrape down the sides and mix one final time.
- 4
Once the mixture is smooth and silky, add it to your prepared graham cracker crust, cover, and refrigerate for at least 6 hours, though I highly suggest letting it sit overnight for the flavors to fully meld and the filling to firm up.
- 5
To serve, run a thin-blade knife under hot water and wipe it dry before each cut.
- 6
Top if desired and store the rest, covered in the fridge for up to 3-5 days.
Cook it from the original
This recipe comes from thekitchenwhisperer.net. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thekitchenwhisperer.net