Kamil Perry
Ricotta cheese is a versatile ingredient used in both savoury and sweet recipes. It is an essential component of the famous cannoli and cassata desserts. Swapping cream cheese with ricotta in recipes such as New York cheesecake adds a unique and light texture and an amazing flavour. Ricotta cheesecake is an authentic Italian recipe that has been passed down through generations. It is known for its creamy yet dense texture and rich flavour. The cake can be made more Italian-style by replacing half of the crust crumbs with Italian amaretti or biscotti cookies or leaving out the crust altogether. The recipe is simple and can be made with just a few ingredients, including eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla. The cheesecake is baked for about 50 minutes to an hour and then cooled before serving. It can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 2 months.
| Characteristics | Values |
|---|---|
| Ingredients | Cream cheese, sugar, sour cream, eggs, salt, lemon zest, cookie crumbs, butter |
| Crust | Graham crackers, sugar, butter |
| Baking temperature | 325°F for 45-60 minutes or 350˚F for 8 minutes |
| Cooling | Remove from oven and cool at room temperature for 90 minutes, then chill overnight in the refrigerator |
| Toppings | Sour cream, sugar, vanilla |
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What You'll Learn
Crust options: graham crackers, biscotti, or none at all
The crust is a vital component of a cheesecake. It can be made in a variety of ways, using different types of cookies with melted butter, or made from scratch. The crust can be baked or unbaked, but it is important to get the right texture. For example, a cookie crust with less butter will not hold together because the butter keeps the crumbs together.
Graham crackers are a popular choice for a cheesecake crust. To make a buttery, crisp crust, combine graham cracker crumbs, melted butter, and sugar. You can buy premade crumbs in a box at the grocery store or blitz your own graham crackers in a food processor. This mixture can also be made with digestive biscuits or Oreo cookies.
Another option for the crust is to use biscotti, or cantuccini, which are Italian almond biscuits. These can be blended in a food processor to create crumbs, which are then mixed with melted butter and sugar.
Some people prefer their cheesecakes without a crust. This makes the dessert gluten-free, lighter in calories, and lower in carbs. It is also a good option for those who are short on ingredients and do not want to go to the supermarket.
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Blending: use a food processor or whisk by hand
To make the cheesecake batter, you can use a food processor or whisk by hand. If you are making a crust, you can pulse the graham crackers in a food processor or blender to form crumbs. Alternatively, you can place them in a sturdy Ziploc bag and roll them with a rolling pin until fine crumbs form.
If you are using a food processor, add the softened cream cheese, sugar, and sour cream to the food processor and blend until smooth. Then, add the eggs, one at a time, blending well after each addition. Finally, add the remaining ingredients, such as lemon zest, salt, and vanilla, and blend until the batter is well combined.
If you are whisking by hand, start by beating the softened cream cheese with a whisk until smooth. Gradually add the sugar and sour cream, whisking continuously until the mixture is well combined. Add the eggs one at a time, whisking thoroughly after each addition. Be gentle with the eggs, as over-mixing can affect the texture of the cheesecake. Finally, add the remaining ingredients and whisk until the batter is smooth and well blended.
Whether you use a food processor or whisk by hand, be sure to scrape down the sides of the bowl as needed to ensure that all the ingredients are fully incorporated into the batter.
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Baking: try a water bath or bake directly
Baking a cheesecake in a water bath is a great way to ensure success. The water bath method keeps the oven moist and helps moderate the heat, preventing the edges from overcooking or the top from cracking. It is a delicate process, and the water bath helps the middle of the cheesecake cook evenly with the edges.
To bake a cheesecake in a water bath, preheat your oven as per your recipe instructions. Adjust the rack to the middle or lower-middle position. Prepare your crust according to the recipe and press it into your springform pan. Wrap the outside of the pan with aluminium foil to make it waterproof. Set the pan aside and fill a kettle or pot with water, bringing it to a boil. Place the roasting pan on the oven rack and pour in enough boiling water to reach a depth of about 1 inch. Place the cheesecake in the roasting pan and close the oven door quickly. Bake the cheesecake as directed in your recipe, then turn off the oven and leave the cheesecake inside to cool for about an hour. Remove the cheesecake from the oven and the water bath, then let it cool completely on a wire rack.
Some people may prefer to bake their cheesecakes directly in the oven without a water bath. This method can be simpler and less messy. However, it is important to control the temperature carefully to avoid overcooking or cracking. Preheat the oven to a high temperature, then turn it down when you put the pan in. Turn off the oven when the centre of the cheesecake jiggles slightly, and leave it in the closed oven to cool for several hours.
Whether you choose to use a water bath or bake directly, remember to follow your recipe's instructions and take your time. Both methods can produce delicious results with the right techniques and a little patience.
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Toppings: fresh or cooked berries, or powdered sugar
While a New York-style cheesecake is traditionally served plain, you can top it with fresh or cooked berries, or powdered sugar.
If you want to make a raspberry sauce topping, you can follow the recipe from Homemade Food Junkie's Raspberry Cheesecake Squares. Alternatively, substitute frozen or fresh raspberries with a frozen Three Berry Blend.
You can also make a sour cream topping by mixing 1-1/2 cups of sour cream with 1/4 cup of sugar and 1 teaspoon of vanilla.
If you want to avoid cracks in your cheesecake, you can add cornstarch or flour to the batter. This will change the texture of the cheesecake slightly, but it will make the cake easier to cut and prevent cracking. Another way to prevent cracks is to avoid overcooking and rapid cooling. Make sure to follow the cooling instructions for your cheesecake recipe, and run a thin-bladed knife around the edge of the pan after removing it from the water bath to prevent the cake from sticking.
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Storage: refrigerate or freeze for later
Once your cheesecake is baked, it's important to let it cool down slowly to avoid cracks on the surface. First, leave it in the oven for around 30 minutes with the door cracked open. Then, move it to a counter and let it cool to room temperature. This should take around 90 minutes.
After this, your cheesecake can be placed in the refrigerator to chill overnight. It's best not to put warm food in the fridge, as this can affect the temperature of the fridge and its ability to keep other foods cool.
If you want to freeze your cheesecake for later, it's best to do this after it has cooled, but before it has been chilled in the fridge. Wrap the cheesecake tightly in plastic wrap, then in aluminium foil, and place it in the freezer. It should keep for 2-3 months. When you're ready to eat it, remove it from the freezer and let it thaw in the refrigerator for 24 hours.
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Frequently asked questions
You will need ricotta cheese, eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla. You can also add sour cream or yoghurt.
No, some classic, authentic recipes don't use a crust at all. However, if you want to include one, a crunchy graham cracker crust or crushed biscotti cookies are popular options.
Bake the cheesecake for around 50 minutes to 1 hour. You'll know it's ready when the centre jiggles and the top is golden brown.
To prevent cracks, allow the cheesecake to cool in the oven with the door closed for 1 hour. You can also try a water bath method.
Ricotta cheesecake can be covered and refrigerated for up to 5 days. It can also be frozen for up to 2 months.
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