Olive Garden Ricotta Cheesecake Recipe
Want a creamy, delicious dessert at home? This Olive Garden Ricotta Cheesecake Recipe is perfect for you.
Equipment
- 9-inch springform pan
- Large Mixing Bowl
- Electric mixer
- Food processor
- Measuring cups and spoons
- Parchment paper
- Baking Sheet
- Oven
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 2 cups ricotta cheese
- 8 ounces cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 325°F.
- Grease your springform pan well.
- Line the bottom with parchment paper.
- This prevents sticking later.
- Mix graham cracker crumbs with butter.
- Add sugar and mix well.
- Press mixture into pan bottom.
- Press firmly with your hands.
- Bake for 8 minutes.
- Let it cool completely.
- Put ricotta in a food processor.
- Blend until super smooth.
- This takes about 2 minutes.
- No lumps should remain.
- Beat cream cheese until fluffy.
- Add sugar and beat again.
- Mix in the blended ricotta.
- Add eggs one at a time.
- Don't overmix after adding eggs.
- Add vanilla and flour.
- Pour in heavy cream last.
- Mix until just combined.
- Pour filling over the crust.
- Smooth the top with a spatula.
- Place pan on a baking sheet.
- Bake for 55 to 65 minutes.
- The center should jiggle slightly.
- Turn off oven and crack door.
- Let cheesecake cool inside for 1 hour.
- Remove from oven after cooling.
- Refrigerate for at least 4 hours.
- Overnight is even better.
- This sets the cheesecake perfectly.
Notes
- Use full-fat ricotta for best results.
- Room temperature ingredients mix better.
- Don't skip blending the ricotta smooth.
- Overmixing creates cracks, so be gentle.
- A water bath prevents cracks too.
- Cool the cheesecake slowly in the oven.
- This prevents the top from cracking.
- Chill overnight for the best texture.
- Serve with fresh berries on top.
- Store leftovers in the refrigerator.