HOW TO MAKE RICOTTA CHEESECAKE RECIPES
RICOTTA CHEESECAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
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, FatContent 11g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 163mg sodium, CarbohydrateContent 29g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
RICOTTA CHEESECAKE RECIPE | MARTHA STEWART
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 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.
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Reviews 4.3
Category World Cuisine, European, Italian
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Reviews 4.3
Category World Cuisine, European, Italian
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- 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.
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If you've never had a Ricotta Cheesecake before, now's the time! We love the bursts of citrus, too.
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Total Time 8 hours 30 minutes
Category nut-free, vegetarian, baby shower, birthday party, bridal shower, brunch, dinner party, dessert
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From delish.com
Total Time 8 hours 30 minutes
Category nut-free, vegetarian, baby shower, birthday party, bridal shower, brunch, dinner party, dessert
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- Make crust: Preheat oven to 325°. Spray a 9-inch springform pan with cooking spray. In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and a pinch of salt until totally combined. (Mixture should resemble wet sand.) Press into bottom of prepared pan. Bake until golden, about 12 minutes. Let cool at least 15 minutes or until completely cooled. Make filling: Add ricotta, cream cheese, sugar, flour, lemon juice, orange zest, and salt to the bowl of a food processor. Process until fully combined and smooth, about 1 minute. Add eggs and process until well combined. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 45 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. To serve, dollop whipped cream around edges of cake. Sprinkle with orange and lemon zest.
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I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. —Mary Beth Jung, Hendersonville, North Carolina
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Desserts
Cuisine Europe, German
Calories 260 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Desserts
Cuisine Europe, German
Calories 260 calories per serving
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Reviews 4.7
Total Time 6 hours 15 minutes
Category World Cuisine, European, Italian
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Calories 703.5 calories per serving
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OLD-WORLD RICOTTA CHEESECAKE RECIPE: HOW TO MAKE IT
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Calories 260 calories per serving
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Reviews 5
Total Time 01 hours 20 minutes
Category Desserts
Cuisine Europe, German
Calories 260 calories per serving
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From marthastewart.com
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From preprod.tasteofhome.com
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From preprod.tasteofhome.com
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