Ricotta Cheesecake with Roasted Grapes

Name: Ricotta Cheesecake with Roasted Grapes
Total time: 1 h 35 min
Yield: 12 serving(s)
Ingredients: 14 graham crackers; 2 tbsp. fresh rosemary leaves, divided; 3/4 c. plus 1 Tbsp sugar, divided; 6 tbsp. unsalted butter, melted; 2 c. Homemade Ricotta or store-bought ricotta, at room temp; 1 8-oz container mascarpone, at room temp; 3 large eggs, at room temp; 1 tbsp. lemon zest plus 2 Tbsp lemon juice; 1 tsp. pure vanilla extract; 1/2 tsp. kosher salt; 1 lb. small red seedless grapes, snipped into small bunches; 1 tbsp. canola oil

This airy dessert will steal the show.

By Joy ChoPublished: Aug 8, 2023

Be the first to review!

mike garten

Yields:

12 serving(s)

Total Time:

1 hr 35 mins

Jump to recipe

The double whammy of mascarpone and homemade ricotta gives this dreamy cheesecake a pleasantly dense texture with just the right amount of sweetness. Fresh rosemary pulsed into the crust and baked with the grapes adds all-around, aromatic flair to each swoon-worthy slice.

Advertisement - Continue Reading Below

Ingredients

14
graham crackers
2 Tbsp.
fresh rosemary leaves, divided
3/4 cup
plus 1 Tbsp sugar, divided
6 Tbsp.
unsalted butter, melted
2 cups
Homemade Ricotta or store-bought ricotta, at room temp
1
8-oz container mascarpone, at room temp
3
large eggs, at room temp
1 Tbsp.
lemon zest plus 2 Tbsp lemon juice
1 tsp.
pure vanilla extract
1/2 tsp.
kosher salt
1 lb.
small red seedless grapes, snipped into small bunches
1 Tbsp.
canola oil

Directions

1. Step 1Heat oven to 375°F. In food processor, pulse graham crackers, 1 tablespoon rosemary and 1 tablespoon sugar until fine crumbs form. Add melted butter and pulse until incorporated and mixture holds together when squeezed.
2. Step 2Transfer mixture to 9-inch springform pan. Using flat-bottomed measuring cup, press crust evenly on bottom and 1 1/4 inches up sides. Bake until fragrant and deep golden brown, 12 to 13 minutes. Transfer to wire rack and let cool. Reduce oven temp to 325°F.
3. Step 3Meanwhile, make filling: Clean food processor bowl and blade, then process ricotta and mascarpone until smooth, about
  2 minutes. Add eggs, lemon zest and juice, vanilla, salt and remaining 3/4 cup sugar and pulse, scraping sides as needed,
  until smooth.
4. Step 4Transfer cheesecake mixture to crust and bake until edges are set but center still wobbles, 44 to 49 minutes. Remove from oven and let cheesecake cool completely in pan on wire rack, 1 hour 30 minutes. Cover and refrigerate until chilled, at least 4 hours, up to overnight.
5. Step 5Roast grapes 25 minutes before serving: Heat oven to 450°F. On rimmed baking sheet, toss grapes with oil and remaining tablespoon rosemary and arrange in even layer. Roast until grapes begin to burst, 8 to 12 minutes. Let cool slightly.
6. Step 6Carefully release springform pan. Top cheesecake with roasted grapes and any pan juices.