🙋🏼♀️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 own, but outrageously good with a fresh berry sauce on top!
✅Ingredients
✅ For the Graham Cracker Crust:
2 cups (225 grams) graham cracker crumbs
1/3 cup (67 grams) sugar
8 tablespoons (113 grams) unsalted butter, melted
✅For the Creamy Italian Ricotta Cheesecake:
4 blocks (920 grams) full-fat cream cheese, softened to room temperature
1 and 1/2 cups (341 grams) whole milk ricotta cheese, at room temperature
1 and 1/3 cups (266 grams) granulated sugar
2 teaspoons pure vanilla extract
5 large eggs plus
2 egg yolks, at room temperature
1/2 cup (113 grams) heavy cream
2 teaspoons all-purpose flour
✅For the Fresh Berry Sauce:
1/4 cup (57 grams) fresh lemon juice
1/4 cup (50 grams) granulated sugar
1 teaspoon lemon zest, finely grated
12 ounces (340 grams) mixed berries, fresh or frozen
2 teaspoons vanilla extract
1 Tablespoon Grand Marnier (optional)