SICILIAN RICOTTA CHEESECAKE
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
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
RICOTTA CHEESECAKE
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
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
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
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
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
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
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h
Yield 9 to 16 slices
Number Of Ingredients 9
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.
ITALIAN (RICOTTA) CHEESECAKE
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
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.
RICOTTA CHESECAKE
This is a recipe from bon appe'tit by Gina De Palma of Babbo New York City. I love ricotta cheesecake it is a dryer taste not quite as many calories. Pairs well with Canadian Ice Wine!
Provided by oilpatchjo
Categories Cheesecake
Time 2h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Special equipment: 8 inch round spring form pan with 2 1/2 inch high sides.
- Put ricotta in fine mesh strainer set over bowl drain for 30 minute.
- Arrange rack in lower 1/3 of oven and preheat to 350 degrees. Grease a 8 inch spring form pan with 2 1/2 inch sides with butter. Mix 1 Tablespoon sugar and bread crumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.
- Transfer ricotta to a processor. Purée for 15 seconds. Scape down sides of processor; purée until smooth. Add cream cheese; purée until smooth. Add remaining sugar and all other ingredients; purée scrapping down sides occasionally, until smooth, about 30 seconds.
- Scrape batter into prepared pan.
- Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to rack and let cool in pan without moving(cake will fall slightly). Refrigerate uncovered until cool at least 4 hours or chill over night. To serve, wrap a warm towel around pan to release cake. Remove pan sides. dust with powered sugar. Cut into wedges.
- Note: I use parchment paper to cover disk and sides of spring form pan follow instructions for greasing pan with butter.Put parchment paper over disk then lock into place cut 2 1/2 inch stripes for the sides and be sure to grease the sides so the parchment adheres well before putting around the sides before adding the batter.
Nutrition Facts : Calories 339, Fat 25, SaturatedFat 14.4, Cholesterol 112.8, Sodium 311.9, Carbohydrate 15.1, Fiber 0.6, Sugar 3.4, Protein 13.4
RICOTTA CHEESECAKE
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
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
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