Ricotta Cheesecake
This no-water-bath ricotta cheesecake recipe with sweet apricots, nutty almonds, and fruity honey is perfect for summer and fall.
Servings: 10 servings
Equipment
Ingredients
For the Crust
- 2 cups finely ground graham crackers
- 8 tablespoons butter melted
For the Cheesecake
- 8 ounces cream cheese softened
- 2 cups ricotta cheese room temperature
- 3 large eggs
- ¾ cup granulated sugar or ½ cup honey
- ⅓ cup sour cream
- ½ tablespoon pure vanilla extract
- 1 cup chopped dried apricots
For Garnish
- whole dried apricots
- sliced almonds
- honey
Instructions
- Preheat oven to 350˚F.
- Combine ground graham crackers and melted butter In a 9-inch springform pan; shape the crust into an even layer on the bottom of the pan and press it down and up about 1-1/2 inches up the sides. Bake 8 minutes. Remove from oven and set aside.
- In your mixer's bowl, combine the cream cheese and ricotta; beat until creamy and smooth.
- Add eggs, one at a time, and then the honey; continue to beat until thoroughly combined. Beat in the sour cream and vanilla until incorporated.
- Using a rubber spatula, fold in the chopped apricots. Pour the mixture into the prepared graham cracker crust. Gently tap the pan a few times to smooth out the creamy mixture.
- Bake for 45 minutes, or until the edges are lightly browned and firm but the center is soft.
- Turn the oven off and let the cheesecake cool in the oven for one hour with the door slightly opened.
- Remove the cheesecake from the oven and let it cool, then transfer it to the refrigerator to cool for about 6 hours or overnight.
- Garnish with apricots, sliced almonds, and honey. Slice and serve.
Nutrition
Serving: 1slice | Calories: 447kcal | Carbohydrates: 40g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 326mg | Potassium: 296mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1393IU | Vitamin C: 0.2mg | Calcium: 164mg | Iron: 2mg
