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!
Ricotta Cheese Cake Recipe | MOLCS Easy Recipes
Ricotta Cheese Cake
3 lbs Ricotta Cheese
1 1/4 C Sugar
8 Large Eggs
2 Oranges - Zested (you can use lemons also)
Butter for pan
Drain ricotta in cheese cloth for an hour or so to get some of the liquid out. Place in large
bowl, add sugar, eggs and orange zest. Mix ingredients on med-high speed 8 - 10 minutes.
Grease a 9' Springform pan.
Pour in cheese mixture.
Bake 425° for 30 minutes. Lower oven to 380° and cook for another 40 minutes.
Music: Valley Drive By The Whole Other
#molcs
How to Make Italian Cream Cheese and Ricotta Cheesecake | Dessert Recipes | Allrecipes.com
Get the recipe for Italian Cream Cheese and Ricotta Cheesecake at:
From top to bottom, this Italian dessert is all cheesecake, and its exceptional light creaminess will win you over at first bite. Combine cream cheese with ricotta cheese, sugar, eggs, lemon juice, vanilla, cornstarch, flour, butter and sour cream. Bake in a springform pan and serve thin, dreamy slices with fresh fruit.
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SUPER Creamy Ricotta Pasta
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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