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.
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 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.
OLD-WORLD RICOTTA CHEESECAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
RICOTTA CHEESECAKE
Provided by Melissa Roberts
Categories Dessert Ricotta Lemon Family Reunion Cinnamon Shavuot Potluck Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
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.
HONEY RICOTTA CHEESECAKE
The browned butter, mixed with oats and honey in the crust is such a wonderfully sweet combination in this honey ricotta cheesecake. It is a lovely dessert to serve at a dinner party. Top with a drizzle of honey and a sprinkle of flaky sea salt.
Provided by Liv Dansky
Categories Cheesecake
Time 16h30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease. Set aside.
- Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.
- Add oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, about 30 seconds. Add browned butter to food processor and pulse until mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.
- Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
- Wipe out food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 1/4 cup honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan in aluminum foil to insulate.
- Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the turned off oven with the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
- Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 42.9 g, Cholesterol 179.3 mg, Fat 34.1 g, Fiber 1.4 g, Protein 17.2 g, SaturatedFat 20.6 g, Sodium 522 mg
LEMON RICOTTA CHEESECAKE
I love the tangy lemon flavor of this lemon ricotta cheesecake with a nutty pistachio crust with ginger. Top with toasted and chopped pistachios and fresh berries, if desired.
Provided by Liv Dansky
Categories Cheesecake
Time 16h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
- Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
- Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
- Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
- Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
- Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
- Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.
Nutrition Facts : Calories 571.1 calories, Carbohydrate 36.2 g, Cholesterol 179.3 mg, Fat 40.3 g, Fiber 1.8 g, Protein 19.2 g, SaturatedFat 21.3 g, Sodium 442.4 mg
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