Ricotta Cheesecake | Cookin’ with Dad #7
RECIPE
* Preheat oven to 400F
* In one bowl mix by hand: 30 ounces of ricotta, 1 cup sugar, 1 tsp salt, 1 tsp flour, juice and zest of 1 lemon, juice and zest of 1 orange, 1 tbsp vanilla extract
* Use an electric mixer to whisk for about 10 minutes until fluffy
* Pour into a 9-inch springform pan that is buttered and lined with parchment paper. Tap pan on the table.
* Bake for 1 hour. Use a toothpick to check if it’s done - if it comes out dry, it’s done!
* Let chill in the fridge for 1+ hour
* Sift powder sugar on top
* Enjoy immediately or the next morning with a nice cup of espresso!
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MUSIC
New York, 1924 by Ross Bugden
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Cheesecake Lovers: A Lemon Cheesecake With Gingersnap Crust!
Experience the zesty allure of Lemon Cheesecake—a tangy, creamy delight that will leave you craving more. Get ready for a mouthwatering journey of citrusy brightness and luscious decadence. Indulge your dessert desires like never before.
=== ???????????? RECIPE ===
Crust:
36 gingersnap cookies, ground to crumbs
3 tablespoons granulated sugar
6 tablespoons melted butter
Filling:
2 pounds (900g) cream cheese
8 ounces (240g) sour cream
3 large eggs
8 ounces (220g) granulated sugar
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon lemon extract
To make the crust:
Preheat the oven to 350°F (180°C)
Using a food processor, grind the gingersnaps down to crumbs. (If you don’t have a food processor, place the gingersnaps in a zip-top bag and crush them with a rolling pin or heavy pan until reduced to crumbs.)
Place crumbs in a bowl and add the sugar and melted butter. Mix to combine.
Spray the springform pan with cooking spray. Transfer the crumbs to the bottom of the springform pan. Smooth to an even layer on the bottom of the pan. Bake for 8 minutes. Cool on a wire rack.
To make the filling:
In a large bowl, add the cream cheese and sugar. Mix on medium speed until smooth and fluffy.
Then add the sour cream, lemon juice, lemon zest, and lemon extract. Mix well to combine.
While the mixer is still on, add the eggs one at a time, mixing in between each one until well combined.
Pour the batter into the springform pan, and smooth out the top if needed.
Place the springform pan in a large roasting pan that has a rack.
Add 1 inch (2.5cm) of hot water to the roasting pan.
Bake for 60 to 70 minutes or until the center is just set.
Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for another hour. Remove from the oven and water bath and cool on a wire rack. Once completely cooled, cover tightly and refrigerate for 4 hours or overnight.
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=== ???? CHAPTERS ===
00:00 About Today's Episode
00:19 Lemon Cheesecake Introduction
01:02 Making the Ginger Snap Crust
02:15 The Spring Form Pan
03:04 Baking the Crust
03:28 Making the Filling
06:03 Add the Filling to the Crust
06:39 Setting up the Water Bath
07:58 Baking Instructions
08:42 Tasting and Recipe Recap
10:51 Social Media and Video Recommendations
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Guava Ricotta Cheesecake
Shena is back and she's showing us how to make a ricotta cheesecake that is the perfect level of sweetness—not too sweet, and not too rich. She tops it with an indulgent guava topping that is sure to change up your cheesecake game!
Get the recipe:
18 sugar graham crackers
1/2 cup melted butter (1 stick)
8 ounces cream cheese
1 (14-ounce) can condensed milk
15 ounces ricotta cheese
1 tablespoon vanilla
4 eggs
For the full recipe, click here:
For more with Shena, watch Shena's Sweet Spice:
Baked Ricotta Cheesecake with Cranberry Glaze | Vanessa Greenwood
The National Dairy Council is delighted to announce a range of festive recipes created exclusively by Vanessa Greenwood of Cooks Academy Cookery School to celebrate the best of Irish and European Cheese this Christmas. Vanessa has created five delicious festive recipes using the best of Irish produce , a range of indulgent treats to cook for friends and family this Christmas. Enjoy!
Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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Maple Pear Cheesecake with Gingersnap Crust
This Maple Cheesecake is perfectly smooth and creamy, with bits of pear and ginger in the cheesecake for an amazing dessert! This maple cheesecake is sure to be a hit on your holiday dessert table or anytime you are craving cheesecake!
You can absolutely choose to leave out the pears and ginger root if you want a creamy and smooth cheesecake all the way through. I have added poached peaches that are soaked in a Bourbon Maple Sauce that make the perfect cheesecake topper!
If you are looking for a creative way to decorate this Maple Pear Cheesecake, check out my Candied Pears that look like Stained Glass at
The ingredients and quantities are shown here. The full written and printable recipe is available at globalbakes.com/maple-pear-cheesecake/
For the Poached Pears & Ginger Root:
2 to 3 pears, Bosc or Bartlett preferred, peeled and cored
480 mL (2 cups) water
400 grams (2 cups) granulated sugar
1 inch piece of fresh ginger root, peeled and diced
1 teaspoon ground cinnamon
For the Bourbon Maple Sauce:
240 mL (1 cup) REAL maple syrup
2 tablespoons butter, softened and cut in small pieces
60 mL (1/4 cup) heavy cream
1/4 teaspoon sea salt
1/2 to 1 tablespoon bourbon to taste
For the Gingersnap crust:
170 grams gingersnap crumbs
2 tablespoons granulated sugar
1 tablespoon brown sugar
70 grams (5 tablespoons) butter, melted and cooled
For the Cheesecake:
680 grams (3 8-ounce blocks) cream cheese, full fat, at room temperature
125 grams (5/8 cup) brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, at room temperature
125 grams (1/2 cup) sour cream, at room temperature
80mL (1/3 cup) real maple syrup
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