RICOTTA CHEESECAKE
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
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.
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 CHEESECAKE WITH CARAMEL-ORANGE SAUCE
Provided by Karen DeMasco
Categories Cheese Dairy Dessert Bake Easter Vegetarian Ricotta Chill Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Position rack in center of oven; preheat to 350°F. Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor. Add melted butter and 2 tablespoons water; process until crumbs are evenly moistened. Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan. Bake crust until set, about 15 minutes. Cool crust in pan. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
- For filling:
- Line sieve with 3 layers of cheesecloth; set over medium bowl. Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid. Cover and chill overnight (additional liquid will drain from ricotta). Preheat oven to 325°F. Wrap 3 layers of foil around outside of springform pan with crust, covering completely. Using electric mixer, beat cream cheese in large bowl until smooth. Add drained ricotta cheese and beat until blended. Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use). Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth. Add eggs 1 at a time, beating until blended after each addition. Transfer filling to baked crust in pan. Place springform pan with cake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes. Transfer cheesecake to rack and cool in pan 1 hour. Chill cheesecake uncovered overnight.
- Using small knife, cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Cut cake into wedges and serve with Caramel-Orange Sauce .
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
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 sooooo delicious! One of the best cheesecakes I've ever made.Very creamy and simply delectable! It's refreshingly different from regular cheesecakes. You will impress with this one! *Helpful hints. Springform pans tend to leak, so cover the bottom of the pan with aluminum foil. Make sure ALL INGEDIENTS are at ROOM TEMPERATURE. Also do not over mix, it will create alot of air in the batter and will crack it when its cooling.
Provided by IronChefNicole
Categories Dessert
Time 1h15m
Yield 1 Cheesecake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Blend together ricotta and cream cheese, and add sugar.
- Beat in eggs , one at a time.
- Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
- Fold in sour cream.
- Pour into BUTTERED 10 inch springform pan.
- Put cake in cold oven (Do not preheat).
- Heat oven @ 325 degrees and bake for 1 hour.
- Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
- Remove cake and finish cooling.
- Wrap and refrigerate. Cake is best the next day.
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