Ricotta Cheesecake Recipes

SICILIAN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
• Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
• Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

HONEY RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
• Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
• Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

OLD-WORLD RICOTTA CHEESECAKE

Steps:

• Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.

RICOTTA CHEESECAKE

Steps:

• Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. Cool on a wire rack. , In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

RICOTTA CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
• Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
• Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Make crust:
• Pulse flour, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add yolk, vanilla, and lemon juice and pulse just until mixture begins to form a dough. Spread dough with a small offset spatula or back of a spoon over buttered bottom of a 24-centimeter springform pan and prick all over with a fork. Chill 30 minutes.
• Bake crust in a shallow baking pan (to catch drips) in middle of oven until golden brown, about 25 minutes, and cool on a rack.
• Increase temperature to 375°F.
• Make filling and bake cake:
• Discard liquid and cheesecloth and force drained ricotta through sieve into bowl. Beat yolks and sugar with an electric mixer until thick and pale, then beat in ricotta, flour, and zests. Beat whites with salt in another bowl until they hold soft peaks, and fold into ricotta mixture.
• Butter side of springform pan and pour filling over crust (pan will be completely full). Bake in baking pan in middle of oven until cake is puffed and golden and a tester inserted 1 inch from center comes out clean, about 1 hour.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. Chill, loosely covered, at least 4 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325°F with rack in lower third.
• Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
• Whisk together remaining ingredients and pour into crust.
• Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
• Cool in pan on a rack (cake will sink a little).
• Serve cheesecake warm or at room temperature.

RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
• Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
• Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
• Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.

LEMON-BLUEBERRY RICOTTA CHEESECAKE FROM RACH'S SISTER MARIA

Steps:

• For the cheesecake, position a rack in the lower third of the oven and preheat to 350˚F
• In a strainer set over a bowl, drain the ricotta for 1 hour
• Let the remaining cheesecake ingredients come to room temperature
• Discard any liquid at the bottom of the bowl and push the ricotta through the strainer into the bowl of a standing mixer fitted with a paddle attachment
• Add sugar and cream cheese, then mix on medium speed until smooth and creamy, about 3 minutes
• Add eggs, lemon zest and juice, and mix on low until just combined
• Add corn starch and flour and mix on low until just combined
• Using a rubber spatula, fold in sour cream until just combined
• Pour mixture into a lightly greased 7-inch springform pan and even out the top
• Press about ¾ cup blueberries into the top of the batter so they are submerged about halfway
• Bake in the lower third of the oven for 50 minutes, then turn the oven off and leave the door closed
• After 10 minutes, crack the oven door open and leave the cake in the oven to cool completely, then refrigerate the cheesecake in the pan
• Meanwhile, for the sauce, whisk sugar and corn starch in a small saucepan over medium heat, then slowly whisk in the boiling water
• Stir until smooth and thickened, about 5 minutes; do not boil
• Add lemon zest, juice and salt, and stir another 30 seconds until combined and thickened even more
• Remove the pan from the heat and stir in butter to combine
• Pour sauce into a bowl, let cool to room temperature and then refrigerate until ready to serve
• When ready to serve, remove the sides of the springform pan
• Spoon some sauce over the cheesecake and cover the cake with about 1 cup blueberries
• (The sauce will hold the berries in place
• ) Serve each slice drizzled with more sauce and topped with more berries