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
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Ingredients for Crust:
6 packs of Graham crackers
1/4 cup Sugar
1/2 cup Butter
Ingredients for Cheesecake:
500 g Cream Cheese
250 g Ricotta Cheese
1 Cup Granulated Sugar
1 Tbsp Corn Starch
1/4 Tsp Salt
4 Large Eggs
1/3 Sour Cream **
1 Tsp Orange zest
1 1/2 Tsp Vanilla
Rightly so, ricotta is considered one of the prime frugal peasant foods of Italy; its name means “re-cooked” – cotta being the past participle of cuocere, or “to cook” – referring to the reuse of leftover whey after milk has been separated.
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Italian cheesecake
No crust ricotta cheesecake with a hint of citrus
???? How To Make Italian Ricotta Cheesecake - Recipe
Here is a less dense Italian Ricotta cheesecake recipe, that has just a hint of orange flavour - though you could substitute lemon zest.
Ingredients:
1 cup (250 mL) sugar
1/3 cup (75 mL) all-purpose flour
2 pounds (1 Kg) ricotta cheese, drained
1 tsp (5 mL) orange zest
6 eggs
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
Method:
Preheat oven to 325ºF.
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 centre of the oven for about 55 to 60 minutes, until a light golden colour.
Make sure the centre is fairly firm and the point of a sharp knife inserted in the centre comes out clean.
Cool completely on a wire rack.
Cover with plastic wrap and transfer to refrigerator until chilled, at least 3 hours.
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Italian Ricotta Cheesecake with Lemon Zest: Better than Original
If you do not have a granny living in Italy, then you probably have not tried a genuine ricotta cheese cake. Well... while we cannot help you solve the former issue, we definitely did our best to teach you how to cook a ricotta cheesecake easily and quickly. Unlike the original cheesecake, this desert is melting in the mouth due to adding cream and eggs into soft ricotta.
Ingredients you need to bake Italian Ricotta Cheesecake with Lemon Zest:
- 7 oz (200g) of digestive biscuits
- 3,5 oz (100g) of butter
- 12 oz (350g) of ricotta
- 5.5 oz (150g) cream cheese
- 1/2 cup of caster sugar
- 4 eggs, separate whites and yolks
- 1/2 cup of cream
- 1 teaspoon ground cinnamon
- 2 tablespoons of lemon zest
- 7-9 inches baking tin
Italian Ricotta Cheesecake ???????? ???? ????| #cheesecake
This light, citrusy cheesecake is made with ricotta cheese and cream cheese. The cake, itself, is not too sweet, and the orange zest makes this Italian ricotta cheesecake taste bright and fresh. Italians use almonds in so many desserts, so we swapped out a graham cracker crust for a nutty almond crust and garnished each piece with some marocchino cherries and a slice of orange. So good!
I was so happy to have Gino Gerasole bake with me today. Gino is my friend and co-owner of Girasole restaurant in Pittsburgh, PA:
Even though this Italian ricotta cheesecake is a dessert we Italian-Americans seem to make around the Easter holiday, it's fitting for any time of the year. Because its texture is lighter than other types of cheesecakes, this ricotta cheesecake is perfect for spring, even summer.
I wrote a story about my Easters growing up called, Easter Polaroids. You can read the story and get the written recipe here:
#italianricottacheesecake #italiandesserts #cheesecake #easterrecipes #ricotta #italianeasterfood
For the Crust
¾ cups sliced, blanched almonds toasted and cooled
¼ cup all-purpose flour
3 TBSP granulated sugar
Pinch of kosher salt
2 TBSP melted butter cooled
1 large egg yolk
½ tsp pure vanilla extract
For the Filling:
1 8-ounce package cream cheese
¾ cup granulated sugar
¼ tsp kosher salt
4 cups fresh whole milk ricotta
3 large eggs
1 tsp pure vanilla extract
1 TBSP amaretto liqueur
1 TBSP cornstarch
grated zest from one large orange
For the Topping:
Maraschino Cherries
1 orange thinly sliced
If you are in need of a springform pan you can buy one on my Amazon affiliate page by clicking here:
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