Yogurt Ricotta Cheesecake Recipes

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:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
• Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
• Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
• After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

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.

Steps:

• Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
• Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
• To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.