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How To make Ricotta Cheese Cake
3 lb Ricotta; drained
2 c Sugar
1/2 c Flour; sifted
Graham cracker crumbs 8 Egg Yolks
1 Grated Rind of Lemon
1 ts Vanilla
1/2 c Cream (optional); whipped
8 Egg Whites
Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees
and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served.
How To make Ricotta Cheese Cake's Videos
Ricotta Cheesecake - Easy Recipe - No Crust
This is a simple recipe for an Italian-style cheesecake. Instead of the typical cream cheese, it is made with ricotta cheese which surprisingly yields a light and fluffy cheesecake. Occasionally, you may find ricotta cheesecake made with a mixture of mascarpone as well.
For full recipe visit: Craftstocrumbs.com
MEK Ricotta Cheesecake
We all love American cheesecake and almost always whether it's at home at a restaurant or from a supermarket our pick is always the cream cheese version of the cheesecake. But maybe most of you have never tried ricotta cheesecake. If you try it, I bet you will love it. This Specific ricotta cheesecake is especially flavored with lots of citrus zest and cinnamon. The combination is a true delight.
And for the first time, for this specific recipe, I flavored the whipped cream with fresh ground cinnamon and it changed the concept of whipped cream for me. I don't think I can ever leave cinnamon powder out from my whipped topping, ever. It's that good, you have to try it at home.
Tips: You don't have to drain ricotta. Make sure to pass it through the strainer. I have used icing sugar (the one that has some cornstarch mixed) for both the crust and the batter. The crust gets baked at 350 F and then the cheesecake is baked at 325 F.
MEK Ricotta Cheesecake
For the crust:
1 ½ cups all-purpose flour
½ cup icing sugar
¼ tsp salt
½ tsp baking powder
½ cup or 8 tbsp cold butter
1 egg
Vanilla essence and lemon zest
For the ricotta cheesecake batter:
3 eggs
¾ cup confectioner sugar (icing sugar)
¼ tsp salt
2- 15 Oz pks of whole milk ricotta (850g)- at room temp
1 cup mascarpone cheese- at room temp
Zest one whole lemon
Zest one whole orange
2 tbsp orange juice
2 tbsp flour
vanilla
½ tsp cinnamon powder
Some cream for brushing the top crust
Granulated sugar for sprinkling the top crust
Cinnamon-flavored whipped cream and powdered sugar for serving
Let's start with the crust first. Heat oven to 350 F and grease your spring form pan.
Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together.
Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video.
Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside.
Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later.
Now let's prepare the batter. Reduce oven temp to 325 F.
Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix.
Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently.
Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature.
Dust with powdered sugar and serve with cinnamon-flavored whipped topping to the side. Enjoy!
The best Italian ricotta cheesecake
Ricotta cheese makes this cheesecake extra creamy! Ricotta cheesecake is a variation of traditional cheesecake that uses ricotta cheese as the main ingredient. This type of cheesecake is known for its creamy texture and slightly tangy taste. Fresh lemon juice and zest give it an extra flavor boost! It pairs perfectly with a fresh berry topping!
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Ricotta Cheesecake
This wonderful ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor.
Recipe:
How to Make Irresistible Ricotta Cheesecake | Vincenzo's Plate
Prepare to embark on a delightful journey to the heart of Sicily with this Sicilian Ricotta Cheesecake, crafted to perfection with the finest Vannella Cheese Ricotta. This luxurious dessert is an ode to tradition, with a texture and a flavor that captures the essence of the Mediterranean.
Imagine a velvety, cloud-like and creamy ricotta filling, held together by a buttery, crumbly crust. A timeless showstopper suitable for any occasion, this dessert will transport you to Sicily.
???? Follow this link to read and print the written recipe:
???? You MUST Check Out the Delicious Cheeses at Vannella Cheese
#cheesecake #cakerecipe #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Ricotta Cheesecake
0:39 Ingredients for The Ricotta Cheesecake
1:58 How to make the Pastry Dough
6:35 How to Make the Ricotta Filling
8:50 How to Roll the Pastry Dough
11:30 How to Assemble the Cheesecake
16:10 How to Bake Ricotta Cheesecake
16:23 The Final Touch to the Cheesecake
18:12 How to Eat Ricotta Cheesecake, E ora si Mangia, Vincenzo's Plate
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Sicilian Ricotta Cheese Cake Presentation W/ Full Recipe
Vito’s Sicilian Ricotta Cheese Cake Presentation
Now On The KHAL Cooking Channel
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Ingredients :
32 ounces ricotta cheese (drained if necessary)
1/3 cup flour
1 cup sugar
5 eggs
2 teaspoon vanilla extract
16 to 18 graham crackers (approx. 2 packets)
1 stick butter (unsalted if you choose)
2 tablespoons powdered sugar for dusting (if you choose)
Heat oven to 350 degrees f.
Grease an 8 to 9” spring form pan with butter
Grind graham crackers in a food processor, stir in melted butter
Until mixed well, then evenly apply to the bottom of the spring form pan
Sift flour & sugar into a small bowl, then stir in (well beaten) Ricotta Cheese
Then, add 5 eggs, one at a time, once stirred in then add 2 teaspoons of
Vanilla extract.
Pour in mixed batter (Ricotta) level out, then bake at 350 degrees for
50 to 60 minutes (depending on the oven) until a beautiful golden brown
Let cool a couple of hours, then refrigerate until nice and cold.
Dust the cake with powdered sugar if you choose.
Enjoy Enjoy Enjoy & Share With Love - Vito