Vanilla Bean Ricotta Cheesecake is a rich yet light Italian-style dessert made with creamy ricotta cheese and fragrant vanilla bean. Its smooth texture and delicate vanilla flavor create an elegant cheesecake that is less dense than traditional cream cheese versions. Perfect for holidays, dinner parties, or everyday indulgence, this cheesecake delivers a sophisticated homemade taste in every bite.
Preheat the oven to 170°C (340°F) and lightly grease a 9-inch springform pan.
In a large mixing bowl, beat the ricotta cheese until smooth and creamy.
Add the sugar and mix until well incorporated.
Beat in the eggs one at a time, ensuring each is fully combined.
Add the vanilla bean seeds and vanilla extract, mixing thoroughly.
Gently fold in the flour until the batter is smooth.
Pour the mixture into the prepared pan and level the surface.
Bake for 50–60 minutes or until the center is set and the top is lightly golden.
Allow the cheesecake to cool completely at room temperature.
Refrigerate for at least 4 hours before serving.
Garnish with powdered sugar or fresh berries if desired.
500g ricotta cheese
1 vanilla bean (seeds scraped)
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
Powdered sugar for garnish
1 vanilla bean (seeds scraped)
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