Andy Montoya
Cheesecake is a beloved dessert, but did you know that swapping out cream cheese for ricotta cheese can make it even better? Ricotta cheese adds a rich flavour and a unique, light, and creamy texture to the dessert. This simple swap creates a golden brown, dense, and extra creamy Italian cheesecake. The recipe is easy to follow and adaptable, allowing you to skip the crust or top it with fresh fruit or a fruit glaze. The key to success is using room temperature, high-quality whole-milk ricotta cheese and baking at a low temperature for a longer time to achieve a smooth, crack-free cheesecake.
Characteristics and their values:
| Characteristics | Values |
|---|---|
| Type of cheese | Ricotta, Cream Cheese |
| Other ingredients | Eggs, Sugar, Butter, Flour, Cornstarch, Lemon juice, Vanilla, Sour Cream, Zest, Salt |
| Crust | Graham crackers, Digestive biscuits, Cinnamon, Butter, Sugar |
| Baking technique | Water bath, Roasting pan, Springform pan |
| Baking temperature | 350°F/180°C, 250°F, 450°F, 300°F, 475°F |
| Baking time | 60-70 minutes, 70 minutes, 2-2.5 hours, 10 minutes, 1 hour |
| Chilling time | 8 hours, 6 hours, 3 hours |
| Toppings | Berries, Whipped cream, Chocolate sauce, Strawberry compote, Powdered sugar |
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What You'll Learn
Ingredients and preparation
The ingredients for a ricotta cheesecake typically include ricotta cheese, cream cheese, eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla. Some recipes also call for sour cream, lemon zest, and various other ingredients for the crust.
To prepare the cheesecake, start by preheating your oven to a temperature between 250°F and 450°F, depending on your oven and preference for the top of the cheesecake. Line a 7-inch or 9-inch springform cake pan with parchment paper. If you want a crust, you can use graham crackers, digestive biscuits, or cinnamon graham crackers mixed with butter and sugar. Press the crust mixture into the pan and pre-bake for about 10 minutes.
In a large bowl or food processor, mix the ricotta cheese and cream cheese until well combined and smooth. Add the eggs, sugar, butter, flour, cornstarch, lemon juice, vanilla, and any other desired ingredients. Mix until the batter is smooth and creamy. Be careful not to overmix. Pour the batter into the prepared pan and smooth the top.
Place the cheesecake in a water bath by setting the cake pan inside a larger roasting pan filled with boiling water that comes halfway up the sides of the cake pan. This will help prevent cracks and curdling. Carefully slide the cheesecake into the oven and bake for about 50 minutes to 2 hours, depending on your oven temperature. The cheesecake is done when the sides are set but the center is still slightly wobbly.
Remove the cheesecake from the oven and let it cool completely, then refrigerate for several hours or overnight before serving. The cheesecake will taste best if made a day in advance. It can be stored in the fridge for up to 5 days or frozen for up to 2 months.
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Crust options
Cheesecakes made using ricotta cheese can be crustless or have a crust. A crustless cheesecake is typical of a traditional Italian cheesecake. It is light and fluffy and has a caramelized layer formed by baking sugar and butter in the oven.
If you want to add a crust to your ricotta cheesecake, there are several options. A classic cheesecake base is made using crushed graham crackers or digestive biscuits. To make a graham cracker crust, process graham cracker sheets in a food processor into fine crumbs. Then, pulse melted butter into the crumbs, and press the mixture into a springform pan. Bake the crust until it is fragrant and starting to brown around the edges. You can also add cinnamon to the graham cracker crust for extra flavor. Another option for the crust is to use digestive biscuits. Mix 200 g of finely crushed digestives with 100 g of melted butter, and spread the mixture over the base of the cake tin.
If you want a gluten-free option for the crust, you can use pasta frolla (sweet shortcrust pastry). Roll out the pastry with a rolling pin until it is about 3 millimeters thick, and place it over the base of the cake tin. Prick it with a fork.
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Baking methods
The baking method you choose will depend on the type of ricotta cheesecake you want to make. For a crustless Italian cheesecake, you can follow a simple recipe that involves mixing all the ingredients together and baking the cheesecake in a water bath. This method helps to avoid cracks on the surface of the cheesecake and produces a creamy texture.
For a more traditional cheesecake with a crust, you can use a combination of ricotta and cream cheese to create a denser and creamier texture. You can make a graham cracker crust or a digestive biscuit crust, or simply enjoy the cheesecake without a crust.
- Preheat your oven to 350°F/180°C. Line a 7-inch springform cake pan with parchment paper. Beat the drained ricotta cheese on medium-low speed until smooth and lump-free. Mix in other ingredients such as cream cheese, sugar, eggs, and flavourings like lemon zest and vanilla extract. Pour the batter into the prepared pan and bake for about 50 minutes to an hour.
- For a crust, you can use graham crackers, digestive biscuits, or a sweet shortcrust pastry. Mix the base ingredients, press them into the bottom of your cake tin, and bake for about 10 minutes. Let it cool, then pour in the cake batter and continue to bake according to the recipe.
- To prevent cracks, some bakers recommend using a water bath. Place your cake pan inside a larger roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the cake pan. Carefully place it in the oven and bake for 60-70 minutes, or until the sides are set but the centre is still wobbly.
- For a burnt Basque cheesecake, blend all the ingredients until smooth, line a cake pan with double parchment paper and cooking spray, and bake at 450°F until the centre jiggles and the top is burnt.
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Cooling and refrigeration
It is important to wait at least 6 hours before slicing the cheesecake, to ensure it is firm. Refrigeration is then required, with some recipes recommending 8 hours of chill time. Covering the cheesecake with plastic wrap will help keep it fresh, and it can be stored in the fridge for up to 5 days.
For a longer storage option, the cheesecake can be frozen. Wrap tightly in plastic wrap, then foil, and it will keep for up to 2 months. To serve, thaw the cheesecake overnight in the fridge, then let it sit at room temperature for 15 minutes before slicing.
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Serving suggestions
This ricotta cheesecake pairs amazingly with fresh berries, such as raspberries, blueberries, blackberries, and strawberries, or a bit of chocolate sauce. You can also serve it with whipped cream, chocolate sauce, or strawberry compote. For extra crunch, add a base or crust to your ricotta cake. Pasta frolla (sweet shortcrust pastry) or a classic cheesecake base made with crushed graham crackers or digestive biscuits are all great options.
You can also top the cheesecake with a homemade berry sauce, or fresh figs, or chocolate ganache. Lemon zest can be used instead of orange zest, or a mix of the two. You can also add a handful of dark chocolate chips into the batter (freeze them for 30 minutes for best results). For extra flavour, add a scraped vanilla pod into the batter (or 1 teaspoon of vanilla extract).
If you want to make the cheesecake extra special, you can add a crust. Cinnamon graham crackers, butter and sugar can be used to make a crust. Alternatively, you can use crushed amaretti cookies instead of graham crackers.
You can also make the cheesecake without a crust, which is typical of traditional Italian cheesecakes. Instead, it can be surrounded by a sweet, caramelized shell formed by baking sugar and butter in the oven.
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Frequently asked questions
The ingredients you will need include: ricotta cheese, cream cheese, eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla. You can also add sour cream, lemon zest, and salt to enhance the flavour.
A crust is not necessary for a ricotta cheesecake. Traditional Italian cheesecakes are often made without a crust, resulting in a creamy and light texture. However, if you prefer a crunchier texture, you can add a base or crust made with crushed graham crackers, digestive biscuits, or cinnamon graham crackers.
It is recommended to bake the cheesecake at a low temperature for a longer period to minimize the risk of cracking. You can bake it until the sides are set but the centre is still slightly wobbly. Then, allow it to cool completely before refrigerating for several hours to set.
A ricotta cheesecake can be refrigerated for up to 5 days if properly covered. It can also be frozen for up to 2 months. However, it is best consumed within the first day of making it, as it tends to taste better after the flavours have had time to meld.
