Ray's Super Easy Basic Cheesecake

Dust off the blender. That’s a direct quote from this recipe, and it tells you everything about the vibe. This cheesecake skips the stand mixer, the water bath, and the anxiety. Ricotta and cream cheese go straight into the blender with eggs, sugar, vanilla, and butter, get blitzed smooth, and poured over a simple graham cracker crust.

The ricotta is what makes this different from a standard New York cheesecake. It lightens the texture and adds a slightly grainy, Italian-style character that’s less dense and cloying than an all-cream-cheese version. Two full tubs of ricotta to two bricks of cream cheese gives you a filling that’s creamy but not heavy.

Blending in two batches and pouring gently over the crust prevents air bubbles, which means fewer cracks on top. The crust is dead simple too: graham cracker crumbs kneaded with half a stick of butter and pressed into the springform pan.

Chef Tips

• Soften everything first. Cold ricotta and cream cheese won’t blend smooth and you’ll end up with lumps. Leave them out for at least an hour before starting.
• Pour gently over the crust. Pour from a low height or use a spatula to guide the filling. Dumping it in hard displaces the crumb crust.
• Chill completely before slicing. At least 4 hours in the fridge, ideally overnight. A warm cheesecake will ooze when cut instead of slicing clean.
• Run a knife around the edge before releasing the springform ring. This prevents the top from cracking as the cake contracts.

Variations

• Lemon ricotta cheesecake: Add the zest of two lemons and a tablespoon of fresh lemon juice to the filling for a bright, citrusy twist.
• Berry topped: Spoon fresh strawberries or blueberries over the top after chilling for color and a tart contrast.