Ricotta Citrus Cheesecake Recipes

ITALIAN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Set rack in the middle of the oven.
• Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
• In a medium bowl, sift sugar and flour.
• In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
• Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
• Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, 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 completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

RICOTTA AND LEMON CHEESECAKE

Steps:

• Heat the Philips Airfryer to 160C.
• Zest and juice the lemon. In a bowl, combine the ricotta, sugar, vanilla essence, 1 tbsp lemon juice and the lemon zest. Stir the ingredients until they are well combined and form a homogenous consistency.
• Add the eggs one at a time and stir well. Add the corn starch and mix well. Pour the mixture into the oven dish.
• Place the dish into the Philips Airfryer basket and slide the basket into the Airfryer. Set the timer for 25 minutes. The cheesecake is ready when the timer rings and the center is set. Place the dish on a wire rack and leave to cool completely.

LEMON RICOTTA CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet., Bake at 325° for 70-80 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. Garnish with mint and lemon if desired.

CITRUS-RICOTTA CHEESECAKE

Steps:

• Stir together cookie crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of an 8-inch square or 9-inch round springform pan; set aside.
• Sprinkle gelatin over 1/4 cup warm water in a small bowl. Let stand 7 minutes to soften. Stir until gelatin is dissolved; set aside. Beat cream with an electric mixer until stiff peaks form; set aside.
• Put egg yolks and remaining 1/2 cup sugar in a medium bowl. Scrape in vanilla seeds; whisk until mixture is pale and thick, about 2 minutes. Add ricotta, zests, lemon juice, salt, and gelatin mixture; gently stir until smooth. Set aside.
• Beat egg whites in a clean mixing bowl until they hold stiff peaks. Gently fold whipped cream and then whites with a rubber spatula into ricotta mixture.
• Pour filling over crust. Refrigerate, uncovered, 3 hours or overnight. Before unmolding, run a knife around edge of cake. Serve with citrus-vanilla compote.

LEMON RICOTTA CHEESECAKE SQUARES

Steps:

• In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside. , In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter. , Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers.

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

LEMON-RICOTTA CHEESECAKE

Steps:

• Place ricotta in a sieve over a bowl and let drain for 1 hour.
• Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed or grated cookie crumbs with 1 teaspoon sugar and coat the pan.
• Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the mascarpone in the bowl of an electric mixer and beat until light. Transfer to a small bowl; then add ricotta and lemon zest to bowl of electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1½ cups sugar. Continue to beat until mixture is very smooth. Beat in the mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
• Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway - make sure it's stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger - the top should spring back a bit. Give the pan a shake - if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top. Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove the cheesecake when the thermometer reads 150-155ºF. The cheesecake may take 30-40 minutes longer, so just be patient.
• Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests.
• To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.

FLUFFY LEMON RICOTTA CHEESECAKE

Steps:

• 1. Preheat oven to 325 F, 170 C. 2. Line the base of a 9 or 10 inch / 20 cm round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath. 3. In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see. 4. Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 - 55 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes. When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours. Once firm, turn out on to a serving plate. I find it easiest to keep the cheesecake in the baking pan in the fridge until completely set and then remove the outer ring and place a plate on top of the cheesecake and turn upside down, then remove the cake pan base and parchment etc. 5. When chilled, you can decorate the top as follows: For the Lemon Curd Heat in the microwave for 30 seconds to loosen up then drizzle over the top. Make any pattern you wish! I grated some white chocolate over the top too. Feel free to use milk, white or dark chocolate or leave it out to suit! For the Cream: Whip up some fresh whipping cream until stiff, place the remaining cream in a piping bag and decorate the top as you like.

RICOTTA CITRUS CHEESECAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9-inch springform pan.
• Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
• Meanwhile, brush the inside of the a 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
• Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
• Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla, lemon zest, almond extract, lime zest and orange zest in a large bowl using an electric mixer on medium speed until combined. Add the eggs and beat until just combined, taking care not to over beat the mixture. Pour into the cooled crust. Place the springform pan in a deep roasting pan and transfer to the oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the pan.
• Bake until the cheesecake is slightly jiggly in the center and very lightly browned on top, about 1 hour and 35 minutes. Careful of splashing the hot water, remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate until well chilled, at least 2 hours up to overnight.
• At least thirty minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off. Dust the top with confectioners? sugar.

LEMON RICOTTA CHEESECAKE

Steps:

• Directions Preheat the oven to 375 degrees F. In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling. In a cake mixer fitted with a paddle attachment beat the cream cheese and sugar on low speed until well incorporated, smooth and light, about 2 minutes. Add the eggs, one at a time, and lemon zest and continue to beat until well incorporated, scraping down the sides as necessary. Slowly add the ricotta cheese to the batter and mix until smooth. Pour the batter into the prepared pan and bake in the middle of the oven until starting to set, about 45 minutes. Lower the oven temperature to 325 degrees F and cook for another 20 to 25 minutes. Remove from the oven, use a thin sharp knife and run the blade along the inside of the cake pan to loosen the sides. Loosen the outer ring, and let the cake cool in the pan on a wire rack. Once the cheesecake is cooled to room temperature, cover with plastic wrap and refrigerate until thoroughly chilled, at least 6 hours or overnight. Remove the cake from the refrigerator and let come to room temperature before serving. Slice the cake and serve on dessert plates, with the Citrus Thyme Sauce drizzled over all.

RICOTTA SEMOLINA CHEESECAKE

Steps:

• Heat the oven to 350ºF with a rack in the middle position. Coat the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with semolina flour, tapping out the excess.
• In a food processor, combine ½ cup of the sugar and the lemon zest. Process until moist and fragrant, about 15 seconds.
• Add the ricotta and mascarpone and process until smooth, about 30 seconds, scraping down the sides as needed. Add the semolina, egg yolks, Marsala, lemon juice and salt, then process until combined, about 10 seconds. Transfer to a large bowl.
• In a stand mixer with a whisk attachment, whip the egg whites on medium-high until light and foamy.With the mixer running, slowly add the remaining ¼ cup of sugar and continue to whip until the whites hold soft peaks, 1 to 2 minutes. Add a third of the egg whites to the cheese mixture and fold until combined. Add the remaining whites and fold until just incorporated. Transfer to the prepared pan, spreading into an even layer and tapping on the counter to release any large air bubbles.
• Bake until the top is lightly browned and the cake is just set but still jiggles when shaken, 40 to 45 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Cover and refrigerate for at least 2 hours. Run a knife around the inside of the pan and remove the pan sides before slicing.