Easy No-Bake Ricotta Cheesecake
Easy No-Bake Ricotta Cheesecake. Part of the series: Piece of Cake. When it's hot outside, the last thing you want to do is turn on the oven oven. Pasty chef Heather Bertinetti keeps it cool with an easy no-bake cheesecake made with gelatin and ricotta cheese, perfect for warm sunny days -- or if you just want an easy, fuss-free dessert. Read more:
How To Make Italian Ricotta Cheesecake | How To Feed a Loon
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This Italian ricotta cheesecake is so light and so deeply flavorful. It's easy to make but tastes like it came from an amazing Italian bakery! So good!
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Chef Jonathon Sawyer Senior's Ricotta Cheesecake Recipe
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We are proud to introduce our new “Traditions to the Table” Recipe Series! Watch as James Beard award-winning Chef Jonathon Sawyer, Cleveland native, and distinctive restaurateur shares the traditions that inspired Senior's Ricotta Cheesecake.
When I was working for Michael Symon as the chef de cuisine at Parea in NYC, I lived just off Flatbush Avenue in Brooklyn. There were many nights that I would get off the train and pop into Junior's on my way home for a quick late-night bite. After a while, this became a ritual for me, and I literally got to the point that I couldn't fall asleep at night with out first eating a piece of their famous cheesecake.
Making the cheese for this recipe is super-easy. In my first Iron Chef battle, we were able to adapt and execute this recipe in the 60-minute time constraint, season it, and then use it to fill ravioli. Once you make this, you'll never purchase ricotta again. Take it from me, it's simply cheaper to make your own tasty version. (And this recipe yields about 2 pounds.) After you make the ricotta, save the whey, the liquid left over after the curds have been separated out of the cheese, for baking, marinades, brines, kefir and many other uses.
My love affair with cheesecake continues to this day. Here's my iteration of Junior's dessert! - Jonathon Sawyer
“SIMPLE AND EASY “ RICOTTA CHEESE CAKE RECIPE @BAKEWITHYAPI
Cheesecake is one of everybody’s favorite dessert. Cream cheese is the most famous ingredients for cheesecake. Another kind of cheese that can be used in a cheesecake is ricotta. Here’s another easy and simple way to make RICOTTA CHEESE CAKE with blueberries and raspberries.
Ingredients
2 cups drained ricotta cheese
2 eggs
1/2 cup sugar
1 tsp vanilla
1/4 cup blueberries
1/4 cup raspberries
Bake 350F for 1 hr or until toothpick comes out clean
Refrigerate overnight before serving
Sprinkle with powdered sugar for extra decoration.
Thank you for watching. Enjoy!
This CRUSTLESS cheesecake is the EASIEST (healthy) cheesecake ever
CRUSTLESS CHEESECAKE
Today I'm going to show you how to make cheesecake without crust.
This no-crust cheesecake is so easy to make and it takes only 10 minutes of prep time.
It's a low calorie cheesecake recipe you can enjoy while on a diet.
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This is why you'll love this healthy cheesecake:
It's super easy to make - you don't have to make a crust at all!
It's light but rich in taste!
This recipe is lower in calories compared to traditional recipes!
You can use different cheeses in this recipe!
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
CRUSTLESS CHEESECAKE RECIPE
(makes 8 slices)
Ingredients:
2.5 cups ricotta cheese (625g)
2 tsp vanilla extract
2 tbsp lemon juice
1/3 cup maple syrup, honey or agave (80ml)
3 large eggs
1/2 cup heavy cream (120ml)
1/4 cup ground oats, or oat flour (25g)
NUTRITIONAL INFO (per slice):
207 calories, fat 10.9g, carb 15.4g, protein 11.5g
Preparation:
In a bowl, add the ricotta cheese, vanilla extract, lemon juice and maple syrup, and mix with a mixer on low for 1 minute.
Add and mix in the eggs one at a time.
Add the heavy cream and oats, and again mix it just until incorporated.
Line your cheesecake pan with double layer of parchment paper and pour in the batter.
Bake at 400F (200C) for 50-60 minutes, depends how much browning you want on the top of your cheesecake.
Let it cool to room temperature, then place in the fridge to chill for couple of hours.
Enjoy!
Italian Grandma Makes Ricotta Cheese Cake
RICOTTA CHEESE CAKE:
3 lbs Whole Milk Ricotta
8 extra large Eggs
1 1/2 cup Sugar
1/4 cup Anisette Liqueur
Zest of 1 Lemon
1/4 cup Citron (diced candied fruit)
1/2 cup (approx) Graham Cracker Crumbs
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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Adelphia, NJ 07710
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!