Jesses Italian Ricotta Cheesecake Recipes

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.

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.

Steps:

• Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
• Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
• Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
• Let the mixture sit, untouched, for 6 minutes.
• Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
• Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
• Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.

Steps:

• Do not preheat the oven.
• Butter the sides and bottom of a 10 inch spring form pan.
• Blend the cheeses.
• Add sugar to the cheese mixture and mix well.
• Beat in the eggs one at a time.
• Add the vanilla, lemon juice corn starch, and butter and blend well.
• Fold-in the sour cream.
• Pour the batter into the prepared spring form pan.
• Place the pan in a cold oven and cook at 325° for one hour.
• Do not open the door during cooking. Once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours.
• Use your favorite topping. I like fresh strawberries or canned light cherry pie filling.

Steps:

• Preheat oven to 425°F.
• Butter bottom and sides of a 12-inch springform pan.
• Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs.
• In a large bowl, beat drained ricotta until very smooth.
• Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
• Beat in flour, lemon rind, and vanilla.
• In a small bowl, beat cream until cream holds its shape, but is not too stiff.
• In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.
• Pour mixture into prepared pan.
• Bake for 10 minutes.
• Lower oven temperature to 350°F and bake 1 hour.
• Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).
• Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator.
• Before serving, lightly sprinkle top of cake with Confectioner's (powdered, 10X) sugar.
• Cake may be served chilled or at room temperature.
• Note: Center of cheese cake will be lower than the sides when it is cooled.
• This is not a defect!
• It is supposed to be this way (makes it easier to hold the topping if you choose to use one).
• VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter.
• Top cheese cake with crushed sugared strawberries or cherries before serving.
• Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan.
• Pie crust pastry may be used instead of Graham crumbs to line pan.