Ricotta Cheesecake


 (Jennifer Schaertl)

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  • Cook Time


  • Total Time


  • Servings


The major problem with most cheesecakes, even good ones, is that they can be incredibly dense and heavy. This cake eats like a heavenly cloud. Garnish this however you see fit, because it’s light decadence lends itself to kiwi, passion fruit, strawberries, grapes, chocolate, or whatever else you might find at the market or in your pantry.


  • 1 1/2 cup Graham cracker crumbs
  • 6 tablespoon Unsalted butter, melted
  • 1/2 cup Quick cooking oats
  • 3 tablespoon Light brown sugar
  • 2 Pinches sea salt
  • 15 ounce Ricotta Cheese
  • 1 pound Mascarpone cheese
  • 1 cup Sugar
  • 2 teaspoon Pure vanilla extract
  • 4 Eggs
  • 3 Egg yolks


Step 1:

  • Preheat the oven to 350° and line an 8-inch spring form pan with parchment paper. Stir together the graham cracker crumbs, melted butter, oats, brown sugar, and salt until moistened. We don’t need no stinking’ food processor! Press into the bottom of the spring form pan, packing it tightly with your fingertips so it is even and compacted.

Step 2:

  • In a large bowl combine the ricotta, mascarpone, sugar, pinch of salt, and vanilla extract. Stir until smooth, and then whip in 1 egg and then 1 egg yolk at a time. Pour the cheesecake mixture into the spring form pan and place in the oven.

Step 3:

  • Bake for 50 minutes or until golden brown and set in the middle. Right when you take it out of the oven, run a knife around the outside of the cheesecake to release it from the side of the pan and set the whole thing in the refrigerator until chilled. Cut into slices and serve with good coffee.