Ricotta, an Italian fresh cheese renowned as “whey cheese,” embodies a unique culinary charm. Originating from whey, the residual liquid after crafting other cheeses, ricotta boasts a delightful moisture and a gentle flavor profile. While the ricotta commonly found in American grocery stores predominantly stems from cow milk whey, the enchanting cheese can also emerge from the whey of sheep or goat milk.

Ingredients Needed:

To embark on the journey of crafting an exquisite Ricotta Cheesecake, gather the following ingredients:

1 cup sugar

1 tablespoon lemon zest

32 ounces ricotta cheese, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

4 eggs, at room temperature

How To Make:

Begin the culinary symphony by preparing a 9-inch springform pan, graciously coating it with nonstick cooking spray and a dusting of flour. For the crust, let the harmonious marriage of almonds, flour, sugar, and salt unfold in a food processor. The result should be finely chopped nuts, a testament to the symphony of flavors to come.

In a separate bowl, blend the melted butter with vanilla and egg yolk. Introduce this liquid masterpiece to the nutty composition, and let the melody of textures and flavors dance through your senses. Press this creation into the prepared pan, fostering an even layer, and let it rest in the freezer for 10 minutes before baking at 325°F until lightly golden.

Meanwhile, let the filling compose itself. In the ballet of flavors, combine cream cheese, sugar, and salt in a food processor until a soft and creamy concerto ensues. Introduce ricotta, processing until the texture reaches a smooth crescendo. The eggs, vanilla, amaretto, cornstarch, and orange zest join the culinary orchestra, creating a symphony of delightful proportions.

Pour this filling onto the baked crust and let it bake for 50 to 60 minutes, attaining a set exterior with a jiggly yet firm center. As it cools, embrace the cracks, knowing they will be adorned with fruit later. After cooling completely, chill for at least 4 hours or overnight. Prior to serving, crown the cheesecake with raspberry jam, raspberries, and a gentle dusting of Confectioners’ sugar.

Serving Suggestions:

The mild flavor and ethereal texture of this ricotta cheesecake find perfect companionship in the embrace of fresh berries. The dance of flavors elevates the experience, creating a symphony of sweetness and subtlety.

Storage and Freezing:

Wrap any leftover ricotta cheesecake in the refrigerator for up to 3 days, ensuring it remains a culinary masterpiece. If the desire for a future encore arises, freeze the cheesecake for up to 3 months, allowing it to thaw gracefully in the refrigerator or through a gentle microwave thawing for individual slices.

Ricotta Cheesecake

Recipe by admin

0.0 from 0 votes

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

310

kcal

Chilling time

6

hours

Elevate your dessert repertoire with a delightful Ricotta Cheesecake adorned with fresh berries, embodying the patriotic spirit in red, white, and blue. This light and subtly flavored cheesecake offer a refreshing departure from the ordinary, inviting you to savor every blissful bite.

Ingredients

• For the Crust:

• 1 cup graham cracker crumbs

• ¼ cup granulated sugar

• ¼ cup melted butter

• For the Filling

• 1 cup granulated sugar

• 1 tablespoon lemon zest

• 32 ounces ricotta cheese, at room temperature

• 1 teaspoon pure vanilla extract

• ¼ teaspoon salt

• 4 eggs, at room temperature

• For the Topping

• 1-1/2 cups fresh strawberry slices and/or fresh whole raspberries

• 2 cups fresh blueberries

• ¼ cup apricot jelly, slightly heated

Directions

• Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray, line the bottom with parchment paper, and set aside.
• Combine graham cracker crumbs, granulated sugar, and melted butter for the crust. Press the mixture evenly into the prepared pan and bake for 7 minutes. Remove and cool on a wire rack.
• While the crust cools, prepare the filling. Rub sugar and lemon zest together until moistened and fragrant. Add ricotta cheese, vanilla, and salt. Mix until smooth. Add eggs one at a time, blending until smooth.
• Pour the batter into the prepared crust and bake for 1 hour 15 minutes to 1 hour 20 minutes, or until the center is just set. Cool completely and chill for 6 to 24 hours.
• Arrange strawberries, raspberries, and blueberries on the cooled cheesecake. Brush heated apricot jelly over the fruit and chill for at least 30 minutes to set the glaze.

Notes

• Whole milk ricotta is preferred for this recipe, but part-skim ricotta works well too.
• Top the cheesecake with fresh fruit on the day of serving to maintain its fresh appeal.
• Apricot jam adds a subtle sheen to the fruit but is optional.

Nutrition Facts

• Total number of serves: 1
• Calories: 310kcal
• Fat: 12g
• Cholesterol: 96mg
• Sodium: 207mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 29g
• Protein: 12g