Ricotta Cheesecake Food

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RICOTTA CHEESECAKE



Ricotta Cheesecake image

This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt
Citrus-Vanilla Compote

Steps:

  • Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
  • Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
  • Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

RICOTTA CHEESECAKE



Ricotta Cheesecake image

When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. -Georgiann Franklin, Canfield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 10

1-1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
2 cartons (15 ounces each) ricotta cheese
1 cup sugar
3 large eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Hot Cherry Sauce, or cherry pie filling, optional

Steps:

  • Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. Cool on a wire rack. , In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.

Nutrition Facts : Calories 234 calories, Fat 11g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.

RICOTTA CHEESECAKE



Ricotta Cheesecake image

This is a very fine light tasting cheesecake. A great alternative to all of those big blocks of Philly's finest.

Provided by looneytunesfan

Categories     Cheesecake

Time 1h45m

Yield 1 nine inch cake, 16 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
3 tablespoons cornstarch
3 tablespoons all-purpose flour
16 ounces cream cheese
15 ounces whole milk ricotta cheese, liquid drained
1 1/2 cups granulated sugar
4 large eggs
1 1/2 tablespoons fresh lemon juice
1 tablespoon vanilla
2 cups sour cream

Steps:

  • Preheat oven to 325°F.
  • Butter 9" springform pan.
  • Melt butter, cool.
  • Sift flour and cornstarch together, reserve.
  • Place cream cheese and ricotta in mixer, beat until smooth and creamy.
  • Add sugar in 3 additions over 1 minute, scraping bowl as necessary.
  • Beat 30 seconds longer.
  • Add eggs, one at a time, at 30 second intervals.
  • Mix well after each addition.
  • Blend in flour, cornstarch, lemon juice and vanilla.
  • Add butter and sour cream.
  • Beat for 30 seconds, scrape bowl and beat 10 seconds longer.
  • Wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform.
  • Bake until center still jiggles slightly, 1 to 1 1/2 hours.
  • Remove from oven, remove foil, cool completely on rack and refrigerate overnight.
  • To remove springform, heat sides with propane torch and remove sides.
  • Turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform.
  • Place plate on bottom and flip right side up.
  • Cut cake with unwaxed dental floss.

RICOTTA CHEESECAKE



Ricotta Cheesecake image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 2h

Yield 9 to 16 slices

Number Of Ingredients 9

2 pounds ricotta cheese
2/3 cup sugar
6 large eggs
1/4 cup plus 1 tablespoon all-purpose flour
1 tablespoon orange zest
1 teaspoon orange-flavored liqueur, such as Grand Mariner
1 teaspoon vanilla pulp
1/8 teaspoon salt
Pinch ground cinnamon

Steps:

  • Preheat the oven to 300 degrees F. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
  • Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices.

RICOTTA CHEESECAKE



Ricotta Cheesecake image

Ricotta cheesecake has a delicate texture and many times it is best to serve the cake from the baking pan. Make sure the cake is well chilled before serving it either at room temperature or slightly chilled. Slice into even wedges and either sprinkle it with a dash of liqueur or serve it with fresh fruit.

Provided by Tonkcats

Categories     Cheesecake

Yield 1 9inch cake, 8-10 serving(s)

Number Of Ingredients 9

16 ounces cream cheese, softened
16 ounces ricotta cheese
1/2 cup butter, softened
1/2 cup flour
5 large eggs
16 ounces sour cream
2 teaspoons vanilla
2 tablespoons lemon juice
2 cups sugar

Steps:

  • Preheat oven to 325 degrees.
  • Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes.
  • Grease the bottom and sides of 9-inch spring-form pan.
  • Pour in mixture and bake in preheated oven for 1 hour and 5 minutes.
  • Turn off oven and allow pan to remain in the oven for 1 more hour.
  • Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.

Nutrition Facts : Calories 802.2, Fat 54.7, SaturatedFat 33.4, Cholesterol 281.5, Sodium 374.9, Carbohydrate 62.5, Fiber 0.2, Sugar 50.8, Protein 17.7

CHERRY RICOTTA CHEESECAKE



Cherry Ricotta Cheesecake image

Provided by Ellie Krieger

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

Nonstick cooking spray
1 16-ounce container of part-skim ricotta cheese
1/2 cup of reduced-fat sour cream
4 ounces of neufchatel cheese, or reduced fat cream cheese, softened
3 large eggs
3/4 cup of sugar
1/4 cup of all-purpose flour
1 teaspoon of vanilla extract
1 teaspoon of finely grated lemon zest
1/4 teaspoon of salt
2 cups fresh or frozen pitted sweet cherries
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon unflavored gelatin
1 tablespoon warm water

Steps:

  • Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
  • Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.
  • After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.
  • Excellent source of: Calcium, Protein, Selenium
  • Good source of: Phosphorus, Riboflavin, Vitamin A

Nutrition Facts : Calories 290, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 230 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 12 grams

RICOTTA CHEESECAKE WITH ALMONDS



Ricotta Cheesecake With Almonds image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 14

1/4 cup sliced almonds
5 ounces almond biscotti
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
3 large eggs, at room temperature, separated
1/2 cup plus 2 tablespoons granulated sugar
1 pound fresh ricotta (about 2 cups)
1 tablespoon amaretto liqueur
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Grated zest of 1 orange
1 tablespoon confectioners' sugar
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds, for topping

Steps:

  • Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes. Let cool. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground. Add the butter and pulse to combine. Press the mixture into the bottom of an 8-inch springform pan. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
  • Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and almond extracts, and orange zest. Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes. Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again. Serve at room temperature. Photograph by Johnny Miller

RICOTTA CHEESECAKE



Ricotta Cheesecake image

This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer - a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.

Provided by Food Network

Categories     dessert

Time 1h35m

Yield Makes one 9-inch cake; 8 to 10

Number Of Ingredients 6

6 large eggs
2/3 cup sugar
2 teaspoons pure vanilla extract
Two 15-ounce containers whole-milk ricotta cheese
2 teaspoons grated lemon zest
Confectioners' sugar for dusting

Steps:

  • Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
  • Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
  • Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
  • Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.

HONEY RICOTTA CHEESECAKE



Honey Ricotta Cheesecake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 12 to 16 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
8 ounces purchased biscotti

Steps:

  • Preheat the oven to 350 degrees F.
  • Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
  • Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
  • Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
  • Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

SICILIAN RICOTTA CHEESECAKE



Sicilian Ricotta Cheesecake image

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

Provided by Nicole

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 8

2 pounds ricotta cheese
⅔ cup white sugar
⅓ cup all-purpose flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  • Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
  • Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE



Italian Cream Cheese and Ricotta Cheesecake image

This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.

Provided by April Caudle

Categories     World Cuisine Recipes     European     Italian

Time 6h15m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  • Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
  • Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g

RICOTTA CHEESECAKE



Ricotta Cheesecake image

Categories     Cake     Cheese     Egg     Dessert     Bake     Ricotta     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 16

For crust
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1 large egg yolk
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice
For filling
2 lb whole-milk ricotta, drained in a cheesecloth-lined sieve set over a bowl at least 6 hours, chilled
6 large eggs, separated
3/4 cup sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Make crust:
  • Pulse flour, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add yolk, vanilla, and lemon juice and pulse just until mixture begins to form a dough. Spread dough with a small offset spatula or back of a spoon over buttered bottom of a 24-centimeter springform pan and prick all over with a fork. Chill 30 minutes.
  • Bake crust in a shallow baking pan (to catch drips) in middle of oven until golden brown, about 25 minutes, and cool on a rack.
  • Increase temperature to 375°F.
  • Make filling and bake cake:
  • Discard liquid and cheesecloth and force drained ricotta through sieve into bowl. Beat yolks and sugar with an electric mixer until thick and pale, then beat in ricotta, flour, and zests. Beat whites with salt in another bowl until they hold soft peaks, and fold into ricotta mixture.
  • Butter side of springform pan and pour filling over crust (pan will be completely full). Bake in baking pan in middle of oven until cake is puffed and golden and a tester inserted 1 inch from center comes out clean, about 1 hour.
  • Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. Chill, loosely covered, at least 4 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

WHITE CHOCOLATE & RICOTTA CHEESECAKE



White chocolate & ricotta cheesecake image

This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it's incredibly light despite being made with chocolate

Provided by Good Food team

Categories     Dessert

Time 2h

Number Of Ingredients 14

50g butter , melted
150g digestive biscuit
50g amaretti biscuit
sunflower oil , for greasing
200g white chocolate , chopped
5 leaves gelatine
6 tbsp milk
500g tub ricotta
300ml pot double cream
50g icing sugar
2 large eggs , separated
white chocolate curls
pomegranate seeds
icing sugar , for dusting (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
  • Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
  • Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
  • Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
  • To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.

Nutrition Facts : Calories 484 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.79 milligram of sodium

RICOTTA CHEESECAKE



Ricotta Cheesecake image

Provided by Melissa Roberts

Categories     Dessert     Ricotta     Lemon     Family Reunion     Cinnamon     Shavuot     Potluck     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
2 pounds fresh ricotta at room temperature 30 minutes
6 large eggs at room temperature 30 minutes
2/3 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
Equipment: an 8-inch springform pan

Steps:

  • Preheat oven to 325°F with rack in lower third.
  • Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
  • Whisk together remaining ingredients and pour into crust.
  • Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
  • Cool in pan on a rack (cake will sink a little).
  • Serve cheesecake warm or at room temperature.

ITALIAN (RICOTTA) CHEESECAKE



Italian (Ricotta) Cheesecake image

This is the recipe I have used for years to make "Italian" cheese cake. It is a wonderful, basic cheese cake which easily lends itself to "variations".

Provided by Dee514

Categories     Cheesecake

Time 1h40m

Yield 1 12inch cheese cake, 12 serving(s)

Number Of Ingredients 10

3 lbs whole milk ricotta cheese, drained
2 cups sugar
8 egg yolks
1/2 cup all-purpose flour, sifted
1 teaspoon vanilla
8 egg whites
1/2 cup heavy cream, whipped
1/2-1 tablespoon grated fresh lemon rind
graham cracker crumbs
confectioners' sugar, for lightly sprinkling over top of cooled cake (optional)

Steps:

  • Preheat oven to 425°F.
  • Butter bottom and sides of a 12-inch springform pan.
  • Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs.
  • In a large bowl, beat drained ricotta until very smooth.
  • Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
  • Beat in flour, lemon rind, and vanilla.
  • In a small bowl, beat cream until cream holds its shape, but is not too stiff.
  • In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.
  • Pour mixture into prepared pan.
  • Bake for 10 minutes.
  • Lower oven temperature to 350°F and bake 1 hour.
  • Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).
  • Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator.
  • Before serving, lightly sprinkle top of cake with Confectioner's (powdered, 10X) sugar.
  • Cake may be served chilled or at room temperature.
  • Note: Center of cheese cake will be lower than the sides when it is cooled.
  • This is not a defect!
  • It is supposed to be this way (makes it easier to hold the topping if you choose to use one).
  • VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter.
  • Top cheese cake with crushed sugared strawberries or cherries before serving.
  • Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan.
  • Pie crust pastry may be used instead of Graham crumbs to line pan.

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For dairy-free dishes, tofu can stand in for ricotta in many recipes. Uses . Ricotta often appears in recipes for lasagna and other Italian casseroles. It's also a common stuffing ingredient for ravioli, manicotti, and other types of pasta. In desserts, it can be used similarly to mascarpone in cheesecake or blended with sugar, spices, and flavorings to fill …
From thespruceeats.com


67 RICOTTA RECIPES: GNOCCHI, CHEESECAKE, BAKED PASTA, AND MORE
67 Ricotta Recipes: Gnocchi, Cheesecake, Baked Pasta, and More. This Italian cheese makes everything better, whether you're talking about lasagna or waffles. When you think of ricotta recipes, you ...
From epicurious.com


32 EASY RICOTTA CHEESE RECIPES TO TRY
Healthy Ricotta cheese recipes. 20 Minute Healthy Ricotta Pasta. Looking for some inspiration for new midweek dinner recipes that are still super healthy? This 20-minute ricotta pasta is the perfect option for you! This dish is a true Mediterranean delight. Using frozen artichoke hearts, red bell peppers, and capers, this dinner is packed with flavors that …
From topteenrecipes.com


OUR 36 BEST RICOTTA CHEESE RECIPES | TASTE OF HOME
36 Ricotta Cheese Recipes To Make Tonight Katie Bandurski Updated: Jan. 31, 2022 Whether you're craving a gooey lasagna or a creamy cheesecake, you'll find a to-die-for dish among these ricotta recipes.
From tasteofhome.com


BAKED RICOTTA CHEESECAKE | EASY DESSERT RECIPES | SBS FOOD
1. Preheat the oven to 180°C (350°F) fan-forced. 2. Grease a 25 cm (10 in) round earthenware or ovenproof dish with the butter. 3. Using a fork, mix the ricotta and cream in a large bowl until ...
From sbs.com.au


RICOTTA RECIPES - BBC GOOD FOOD
32 Recipes. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. Discover Good Food's top-rated recipes. Advertisement. Showing items 1 to 24 of 32.
From bbcgoodfood.com


LEMON RICOTTA & MASCARPONE CHEESECAKE RECIPE - FOOD.COM
Place into a buttered 9"-10" springform tin, and place in fridge whilst making filling. Whisk egg whites until stiff. Mix the cheeses, sugar, cream, lemon zest, juice and vanilla xtract togther until smooth. Fold in the whisked egg whites. Pour mixture onto base and place in a preheated oven 180oc (160oc-fan oven) for 1 hour.
From food.com


15 RICOTTA CAKE RECIPES TO TRY ASAP | ALLRECIPES
15 Ricotta Cake Recipes; 15 Ricotta Cake Recipes. Photo of Ita Mac Airt. By Ita Mac Airt Updated May 18, 2021. Skip gallery slides. Pin Share. View All Start Slideshow. a slice of lemon ricotta cake with the whole cake in the background . Credit: Yoly. Ricotta is a soft, deliciously creamy Italian cheese that works wonderfully in cakes, adding gorgeous texture …
From allrecipes.com


CRUSTLESS RICOTTA CHEESECAKE - HEALTHY RECIPES BLOG
Preheat your oven to 350 degrees F. Brush a 9-inch pie plate with a little butter. Cover the bottom with a parchment paper circle and brush it with more butter. In a medium mixing bowl, whisk together the ricotta, sweetener, vanilla, cornstarch, and lemon zest. Add the eggs and whisk just until combined.
From healthyrecipesblogs.com


10 BEST RICOTTA CHEESE RECIPES - YUMMLY
Ricotta Cheese Recipes 26,583 Recipes. Last updated Mar 24, 2022. This search takes into account your taste preferences. 26,583 suggested recipes. Ricotta Cheese Quiche L'Antro dell'Alchimista. eggs, ham, cheese, heavy cream, pastry dough, Parmesan cheese and 3 more. Ricotta Cheese Cake L'Antro dell'Alchimista. white chocolate, yeast, flour, sugar, …
From yummly.com


17 DELICIOUS RICOTTA RECIPES - THE CLEVER MEAL
What is ricotta cheese? Ricotta is an Italian fresh cheese, with a moist, fluffy texture and a slightly sweet taste. Traditionally, ricotta (literally translated re-cooked) is made from cow, sheep, or goat milk whey left over from the production of other cheese.Rather than throw away that watery milk, the Italian cheesemakers cooked the whey to achieve, and drain, …
From theclevermeal.com


RICOTTA CHEESECAKE RECIPE - DINNER, THEN DESSERT
However, in more authentic recipes for an Italian Ricotta Cheesecake, there is no cream cheese included. If you’d prefer this, simply decrease the cream cheese and add extra ricotta cheese for the amount of cream cheese you take out. It will have a more unique taste and slightly less creamy texture overall. This fabulous recipe also has such an easy process. The …
From dinnerthendessert.com


20 SWEET AND SAVORY RICOTTA RECIPES - THE SPRUCE EATS
Ricotta cheese first came about as a way to use up the last milk solids in whey after making other cheeses. Today, you can easily make ricotta at home or pick up a tub of the soft cheese at the store. It's delicious used in savory recipes like pasta dishes and in sweet dishes like cakes and bars.
From thespruceeats.com


BEST HONEY RICOTTA CHEESECAKE RECIPES | FOOD NETWORK CANADA
Honey Ricotta Cheesecake. by Giada De Laurentiis. March 24, 2015. 2.9 (211 ratings) Rate this recipe PREP TIME. 20 min. COOK TIME. 1h 20 min. YIELDS. 12 - 16 servings. A mouth-watering cheesecake made with fresh whole milk ricotta and your choice of orange blossom or clover honey. ADVERTISEMENT. Ingredients. 8. oz purchased biscotti. 6. Tbsp …
From foodnetwork.ca


OLD-WORLD RICOTTA CHEESECAKE | READER'S DIGEST CANADA
Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled. Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet.
From readersdigest.ca


RICOTTA CHEESECAKE WITH FRESH RASPBERRIES - ONCE UPON A CHEF
Made with cream cheese, ricotta cheese, and a ground almond crust, the cake is a hybrid between an American-style cheesecake and an Italian-style cheesecake. The fruit topping is my addition; the tart sweetness of the jam and fresh raspberries is the perfect contrast to the cake, which isn’t overly sweet.
From onceuponachef.com


RICOTTA CHEESECAKE - FOOD LION
Set aside. In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the sugar with the softened cream cheese. Add the ricotta, eggs, and heavy cream and beat until smooth. Add the vanilla and lemon juice and combine. Scrape the bottom and sides of the bowl with a rubber spatula occasionally.
From foodlion.com


RICOTTA CHEESECAKE - ALL FOOD RECIPES BEST RECIPES, CHICKEN RECIPES
Ricotta cheesecake, or simply “ricotta cake” as it’s known around these parts, is a tricky dish to get right. This is a recipes for this fluffy textured Italian-style cheesecake that’s so popular. Ricotta Cheesecake Ingredients SERVINGS: 8-10 Crust: 1-1/2 cups crushed vanilla wafers (about 45 wafers) 1/4 cup butter, melted…
From allfood.recipes


9 WAYS TO TURN RICOTTA INTO CHEESECAKE | ALLRECIPES
We've compiled this collection of top-rated ricotta cheesecake recipes, including Italian lemon ricotta cheesecake and chocolate-studded cannoli cheesecake to a simple ricotta cheese pie. Now the only hard part is deciding which one to try first! Start Slideshow. 1 of 10. Pin Share. Facebook Tweet Email Send Text Message. Italian Ricotta Cheesecake <p>This Italian-style …
From allrecipes.com


BEST BISCOTTI RICOTTA CHEESECAKE RECIPES | DESSERT | FOOD NETWORK …
Directions. Step 1. Preheat the oven to 325 °F and lightly grease a 9-inch springform pan. Place the pan on a baking tray. Step 2. For the crust, combine the crushed cantucci (or biscotti) with the melted butter and press this into the bottom and up the sides of the springform pan, coming almost all the way to the top.
From foodnetwork.ca


RICOTTA CHEESECAKE - JUST 3 INGREDIENTS - THE PETITE COOK™
I love swapping cream cheese with ricotta in lots of recipes, and one of the most delicious ways to make the most of it is definitely this Italian dessert. It's very similar to the New York cheesecake but the ricotta adds such an amazing flavour, and a very unique and light texture. Instructions . This magic 3-ingredient gluten-free baked cheesecake recipe is truly …
From thepetitecook.com


ITALIAN RICOTTA CHEESECAKE FROM ARTUSO PASTRY – BRONX LITTLE ITALY ...
Preheat the oven to 350°F. To make the filling, rub the ricotta through a sieve or pulse until smooth in a food processor. Place the ricotta in a 3-quart bowl and stir in the sugar, then the eggs, one at a time. Stir in the vanilla, anisette, citron or candied fruit, and cinnamon. Pour the mixture over the crust in the pan.
From bronxlittleitaly.com


RECIPES WITH RICOTTA CHEESE - TASTE OF HOME
Ricotta Cheese Recipes. Ricotta is one of the most versatile cheeses on the planet. Our excellent array of recipes with ricotta cheese include savory vegetarian recipes, like ravioli, and dessert recipes with ricotta cheese. Yum!
From tasteofhome.com


VANILLA RICOTTA CHEESECAKE - FOOD WINE AND LOVE
This Ricotta Cheesecake is a nice alternative to the usual cream cheese based cheesecake. Ricotta cheese is an Italian cheese that is used in many Italian recipes (like this one and lasagna). While you could substitute one for the other, Ricotta is often thought as a less unhealthy cheese because it has less fat in it.
From foodwineandlove.com


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