Ricotta Cheesecake

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. It has no crust and can easily be converted to a gluten free recipe.

The ricotta cheesecake has the classic flavors of Italy and you don’t have to be well versed in Italian cuisine to recognize that these are the same ingredients and flavors as cannoli filling. Yum! And yes, you can add mini chocolate chips too!

Notes:

  • Don’t shed a tear – Make sure to let the ricotta cheese drain really well. You may want to ring it out with a cheesecloth. I had a tear drop of water that literally burst from my cheesecake and it cried. That hole that you see in the video has a teardrop from the excess liquid.
  • Gluten free – for a gluten free version substitute about 2 tablespoons of cornstarch or 4 tablespoons of tapioca starch for the flour.  • In a medium saucepan over medium heat, add the cherries. You can thaw the cherries first, but it will work with frozen cherries. Add the sugar and orange juice.
  • • Let it cook down for a few minutes until it slightly thickens.
  • • If there’s too much liquid, add a slurry of cornstarch and water and let it cook until the mixture has thickened.
  • • Turn off the heat and let compote cool completely before to

Ricotta Cheesecake

Serves: 8
Time: 1 hour and a half + additional cooling time

32 oz Ricotta Cheese
2/3 cup sugar
Zest of one orange (~2 teaspoons)
4 large eggs
1/3 flour
1 teaspoon vanilla extract
1/8 teaspoon salt

Garnish
Confectioner sugar
Fresh berries

• Place the ricotta cheese in a sieve over a bowl and let it drain in the refrigerator for at least two hours.
• Butter an 8-inch springform pan. Place pan on baking sheet. Preheat the oven to 350F.
• In the bowl of a stand mixer, add sugar and orange zest. Turn mixer on medium speed and beat for about a minute.
• Add the salt and the ricotta cheese. Beat until creamy.
• Then add vanilla extract. Don’t forget to scrape the side of your bowl.
• Mix until incorporated. Then add the eggs one and a time and make sure to incorporate well in between each addition.
• Slowly add in the flour. Mix until combined.
• Bake for 70-80 minutes or until the edges are brown and center is not too jiggly.
• Let the cheesecake cool on a cooling rack for about an hour. Then cover with a plastic wrap and let it finish cooling in the refrigerator.
• Garnish with fresh berries and a sprinkle of confectioner sugar or serve with cherry compote below.

Or

Cherry Compote

1 (16oz) bag frozen cherries
¼ cup sugar
Juice of ½ orange
Slurry of 2 teaspoon cornstarch and 1 tablespoon water (option – if there too much liquid)

• In a medium saucepan over medium heat, add the cherries. You can thaw the cherries first, but it will work with frozen cherries. Add the sugar and orange juice.
• Let it cook down for a few minutes until it slightly thickens.
• If there’s too much liquid, add a slurry of cornstarch and water and let it cook until the mixture has thickened.
• Turn off the heat and let compote cool completely before topping the cheesecake.

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