Creamy Italian Ricotta Cheesecake Recipe - Baker by Nature
"One of my favorite Easter traditions is baking a creamy ricotta cheesecake for my family! It’s the perfect recipe to share with a crowd, and it’s make-ahead friendly, meaning you can bake it well in advance and just pull it out of the freezer the night before you plan on serving it! Delicious on it’s......"
INGREDIENTS
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2 cups (225 grams) graham cracker crumbs
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1/3 cup (67 grams) sugar
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8 tablespoons (113 grams) unsalted butter, melted
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4 blocks (920 grams) full-fat cream cheese, softened to room temperature
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1 and 1/2 cups (341 grams) whole milk ricotta cheese, at room temperature
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1 and 1/3 cups (266 grams) granulated sugar
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2 teaspoons pure vanilla extract
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5 large eggs plus 2 egg yolks, at room temperature
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1/2 cup (113 grams) heavy cream
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2 teaspoons all-purpose flour
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1/4 cup (57 grams) fresh lemon juice
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1/4 cup (50 grams) granulated sugar
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1 teaspoon lemon zest, finely grated
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12 ounces (340 grams) mixed berries, fresh or frozen
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2 teaspoons vanilla extract
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1 Tablespoon Grand Marnier (optional)
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