Ricotta Cheesecake Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.