RICOTTA CHEESECAKE
This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer - a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.
Provided by Food Network
Categories dessert
Time 1h35m
Yield Makes one 9-inch cake; 8 to 10
Number Of Ingredients 6
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.
RICOTTA CHEESECAKE
This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 8
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.
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
SICILIAN RICOTTA CHEESECAKE
This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
Provided by Nicole
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g
RICOTTA CHEESECAKE
When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. -Georgiann Franklin, Canfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 234 calories, Fat 11g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
ITALIAN RICOTTA CHEESECAKE
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
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.
OLD-WORLD RICOTTA CHEESECAKE
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
RICOTTA CHEESECAKE
This is a very fine light tasting cheesecake. A great alternative to all of those big blocks of Philly's finest.
Provided by looneytunesfan
Categories Cheesecake
Time 1h45m
Yield 1 nine inch cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Butter 9" springform pan.
- Melt butter, cool.
- Sift flour and cornstarch together, reserve.
- Place cream cheese and ricotta in mixer, beat until smooth and creamy.
- Add sugar in 3 additions over 1 minute, scraping bowl as necessary.
- Beat 30 seconds longer.
- Add eggs, one at a time, at 30 second intervals.
- Mix well after each addition.
- Blend in flour, cornstarch, lemon juice and vanilla.
- Add butter and sour cream.
- Beat for 30 seconds, scrape bowl and beat 10 seconds longer.
- Wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform.
- Bake until center still jiggles slightly, 1 to 1 1/2 hours.
- Remove from oven, remove foil, cool completely on rack and refrigerate overnight.
- To remove springform, heat sides with propane torch and remove sides.
- Turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform.
- Place plate on bottom and flip right side up.
- Cut cake with unwaxed dental floss.
RICOTTA CHEESECAKE
Provided by Melissa Roberts
Categories Dessert Ricotta Lemon Family Reunion Cinnamon Shavuot Potluck Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
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.
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EASY RICOTTA CHEESECAKE - PRETTY. SIMPLE. SWEET.
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5/5 (16)Total Time 9 hrs 40 mins
- Preheat oven to 350F/180C. Wrap the bottom and sides of a 9-inch springform pan with one large piece of foil, then repeat with another piece. This will ensure that water from the water bath doesn’t seep into the cake.
- In a medium bowl mix crumbs and melted butter until evenly combined and moistened. Press mixture into pan. You can use the bottom of a glass to press it into an even layer. Bake for 8-10 minutes, until golden brown. Allow to cool completely on a wire rack before adding the filling. Meanwhile, prepare the filling.
- Using an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add ricotta and sugar and beat until combined and cheese is smooth. Beat in eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch, vanilla extract, and zest, and beat just until blended and smooth. Pour batter over cooled crust and spread evenly.
- Place pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan. Place carefully in the oven and bake for 60-70 minutes or until sides of the cheesecake are set but the center is still slightly wobbly.
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