Bobby's Ricotta Cheesecake

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: New York, New York

Photo: Bobby's Ricotta Cheesecake

TOTAL TIME: 13 hr 55 min
Prep: 15 min
Inactive Prep: 13 hr
Cook: 40 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

CRUST:
  • 8 large graham crackers (3 1/2 ounces)
FILLING:
  • 1 egg
  • Cocoa powder, for dusting
  • 2 cups sliced strawberries, sprinkled with 1 teaspoon sugar
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Directions

Preheat the oven to 350 degrees F.

For the crust: Place the graham crackers in a food processor and pulse until fine crumbs are formed. Add the butter and pulse again to combine. Transfer to the bottom of an 8-inch springform cake pan and press against the bottom of the pan. Bake for 8 to 10 minutes. Let cool.

For the filling: Beat together the cream cheese and ricotta with an electric mixer. Add the sugar, vanilla and egg and beat until well blended. Pour the mixture into the prepared crust. Place on a baking sheet and bake until the center is set and the edges are golden, 25 to 30 minutes. Let cool to room temperature, and then refrigerate overnight.

When ready to serve, slice and top with a dusting of cocoa powder and the sliced strawberries.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on February 11, 2013

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    Hey Bobby, I loved the recipe...it came out wonderful...I must confess, I used some lemon extract came out so yummy and out of this world. I have known your Mama and you guys since you use to deliver sandwiches. I am a 56 yr. old slim woman, who unfortunately I was told I had diabetics too last yr..which I inherited..it sucks. And I am so glad you are changing recipes and so happy that the whole family is doing Great. Keep up the good work...Savannah , GA

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  • on January 17, 2013

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    Super easy and delicious. I never would have thought this was a lighter version. Might try it with sugar substitute next time, as we have a diabetic family member. I didn't have a springform pan so used a pie plate and it needed an extra 10 minutes baking time.

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  • on November 04, 2012

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    I loved my cheesecake and I am not a cheesecake lover at all but I do like Ricotta and that made all the difference. It was moist and sweet. I used a smaller spring pan so I had to cook mine longer for 45 minutes but it came out taller too. The recipe was very easy to follow and remember. I am going to venture with almonds and almond extract in my next batch.

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