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How To make Ricotta Cheese Cake
3 lb Ricotta; drained
2 c Sugar
1/2 c Flour; sifted
Graham cracker crumbs 8 Egg Yolks
1 Grated Rind of Lemon
1 ts Vanilla
1/2 c Cream (optional); whipped
8 Egg Whites
Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees
and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served.
How To make Ricotta Cheese Cake's Videos
MEK Ricotta Cheesecake
We all love American cheesecake and almost always whether it's at home at a restaurant or from a supermarket our pick is always the cream cheese version of the cheesecake. But maybe most of you have never tried ricotta cheesecake. If you try it, I bet you will love it. This Specific ricotta cheesecake is especially flavored with lots of citrus zest and cinnamon. The combination is a true delight.
And for the first time, for this specific recipe, I flavored the whipped cream with fresh ground cinnamon and it changed the concept of whipped cream for me. I don't think I can ever leave cinnamon powder out from my whipped topping, ever. It's that good, you have to try it at home.
Tips: You don't have to drain ricotta. Make sure to pass it through the strainer. I have used icing sugar (the one that has some cornstarch mixed) for both the crust and the batter. The crust gets baked at 350 F and then the cheesecake is baked at 325 F.
MEK Ricotta Cheesecake
For the crust:
1 ½ cups all-purpose flour
½ cup icing sugar
¼ tsp salt
½ tsp baking powder
½ cup or 8 tbsp cold butter
1 egg
Vanilla essence and lemon zest
For the ricotta cheesecake batter:
3 eggs
¾ cup confectioner sugar (icing sugar)
¼ tsp salt
2- 15 Oz pks of whole milk ricotta (850g)- at room temp
1 cup mascarpone cheese- at room temp
Zest one whole lemon
Zest one whole orange
2 tbsp orange juice
2 tbsp flour
vanilla
½ tsp cinnamon powder
Some cream for brushing the top crust
Granulated sugar for sprinkling the top crust
Cinnamon-flavored whipped cream and powdered sugar for serving
Let's start with the crust first. Heat oven to 350 F and grease your spring form pan.
Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together.
Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video.
Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside.
Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later.
Now let's prepare the batter. Reduce oven temp to 325 F.
Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix.
Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently.
Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature.
Dust with powdered sugar and serve with cinnamon-flavored whipped topping to the side. Enjoy!
Sicilian Ricotta Cheesecake
Is there even such a thing as too much ricotta cheesecake? This Sicilian specialty is so light and fluffy, and the ricotta cheese gives it a unique flavor! For the full recipe, check out the video.
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How to make: Ricotta Cheesecake
Italian MaMa shares another delicious recipe!
Last Video (DIY Garden Apron):
Ricotta Cheesecake Recipe:
3 lbs drained ricotta cheese (2-3 days)
8 Eggs
1 Cup Sugar
2 tsp Anise Extract
Zest of 2 Lemons
1/2 Cup Anisette Toast Cookie Crumbs
Directions:
Preheat oven to 425. Coat bottom and sides of 9 springform pan with butter. Then sprinkle with cookie crumbs
In mixing bowl, beat ricotta cheese with sugar. Then add eggs 1 at a time. Add anise extract and beat on medium for 5-min. Stir in lemon zest. Pour the mixture in prepared pan. Bake at 425 for 30-min, then reduce to 375 and bake for an additional 45-min. Turn off oven, keep cheesecake in oven for additional hour before removing. Cool and refrigerate overnight.
Stay tuned for monthly vids. MaMa does product reviews, goes on adventures, and shares recipes! Italian MaMa is full of life, love, and joy. She sends the message that it's never too late to follow your dream in life! Our MISSION is to EMPOWER SENIORS and give them PURPOSE as they age! God bless, Jesus loves you!
Gear used in this video:
DJI Osmo+ (Gimbal):
Canon SL2:
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Music: Epidemic Sound, Dutty by Vibe Tracks
Italian Lemon Ricotta Cake
Italian Lemon Ricotta Cake
This light and fluffy Italian Lemon Ricotta Cake is full of fresh lemon flavor and the creamy ricotta cheese makes it super moist and rich. The taste of olive oil is subtle and delicious. Learn how to make this Italian Lemon Ricotta Cake.
✅Please turn on subtitles/captions for more details.
✅Ingredients
3 Large eggs, room temperature
1 cup (200 g) Granulated sugar
1 cup (220 g) Ricotta Cheese, room temperature
1/2 cup (120 ml) Olive Oil (or vegetable oil)
1 ½ cup (210 g) All-Purpose Flour
1/2 tsp (2 g) Baking Powder
1/4 tsp (2 g) Salt
1 tbsp (6 g) Lemon Zest
2 tbsp (30 ml) Lemon Juice
✅ Bake in preheated oven 350 F (180 C), 40-50 minutes
✅ Printable recipe on my website:
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✅ Instagram:
#lemonricottacake #ricottacake
Easy Ricotta Cheesecake recipe. Ricotta, sour cream, eggs, sugar and cornstarch
Ricotta Cheesecake | Everyday Gourmet S5 E34
As seen on Everyday Gourmet.
Full recipe available here: