Ricotta CHEESECAKE | Italian STYLE | DIY Demonstration Recipe
RICOTTA CHEESECAKE!! DELICIOUS!! Simple & Easy to make with only 6 (six) ingredients. Recipe below...
RICOTTA CHEESECAKE
Preheat oven to 325 degrees F.
8 or 9 springform pan. Lighly grease with a coating of breadcrumbs .
4 cups or 2 (16 ounce container) Ricotta Cheese
3/4 cup sugar
4 eggs
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2-3 tablespoon of plain breadcrumbs (for coating springform pan)
1. In a large mixing bowl add ricotta cheese and sugar. Using a
hand mixer, on medium-speed, beat ingredients until smooth.
2. Add 1 (one) egg at a time. Beating 10 seconds in between each
egg.
3. Add vanilla, flour, and salt. Beat until smooth.
4. Pour Ricotta cheesecake batter to prepared springform pan.
5. Bake 1 hour 15 minutes, or 1 hour 30 minutes, or until middle
giggles when slightly shaken.
6. Cool for 1 hour. Cover Ricotta Cheesecake, and refrigerate overnight.
TIPS: Serve with fresh fruit, whipped cream, or eat plain!!
~~~ENJOY your Homemade RICOTTA CHEESECAKE~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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How to make ricotta cheesecake |cheesecake recipe
Easter cake recipe :
carrot cake recipe:
#Italiancheesecake
The ingredients:
For 20 cm springform pan
120 gr biscuits
100 gr melted butter
Ricotta cheesecake mixture:
470 gr ricotta cheese
200 greek yogurt
150 gr brown sugar (depend on your taste)
lemon zest of 2 lemon
30 ml of lemon juice
1 tsp of vanilla paste or extract
1/4 tsp of salt
Gli ingredienti:
tegla da 20 cm
120 gr biscotti
100 gr di burro fuso
Rricotta cheesecake:
470 gr di ricotta
200 yogurt greco
150 gr di zucchero di canna (dipende dai tuoi gusti)
scorza di limone di 2 limone
30 ml di succo di limone
1 cucchiaino di pasta o estratto di vaniglia
1/4 cucchiaino di sale
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Sneak Peek: Italian Cheesecake (Torta di Ricotta)!
Sneak Peek: Italian Cheesecake (Torta di Ricotta)! #TheNextGeneration #MarisaCCooks #Foodie #Homemade #ItalianCuisine #ItalianCooking #GoodEats #Yum #Food #Comida #StayTuned #Chef #Cooking #Italian #CookbookInTheMaking #AuthenticItalianCooking #ChefMarisaC #MarisaCCooks #GoodItalianCooking #Homemade #Cook #DIY #NJ #ItalianCheesecake #Cheesecake #Torta #TortadiRicotta
Italian ricotta cheese cake recipe【Torta di ricotta】リコッタチーズケーキの作り方
Today’s recipe is Italian cheese cake, Ricotta cake. Ricotta cheese has creamy and delicate taste, so it’s very suitable for cheesecake.Enjoy the asmr cooking!!
Subscribe for more easy and delicious Spanish&Italian recipes→
Ingredients (cake mould ø26cm)
200gr flour
80gr sugar
60gr butter
1 egg
1tbsp backing powder
salt
・filling
400gr ricotta cheese
80gr pudding powder
150gr sugar
250cc milk
3 yolk eggs
3 white eggs
1 limón
raisins (saturated in rum )
1.in a large bowl, mix the flour, baking powder, salt, sugar and the egg
2.add diced butter and rub in with a dough scraper until the mixture resembles fine breadcrumbs.
3.knead the pastry briefly with little of flour, then wrap it and chill while preparing the filling
Filling
1.mix lightly the pudding powder and sugar with little of milk in the small pan and heat it until melted
2.in a large bowl, place the mixture of pudding, then add ricotta cheese sieved
3.add the eggs yolk, zest and juice of lemon, raisins saturated in rum into the filling
and whisk to mix everything together
4.beat the eggs white with a handheld or stand mixer fitted with a whisk attachment until stiff peaks form
5.put the whipped egg over the filling, then whisk briefly and gently
6.back to the cake, pour the filling into the pastry
7.bake at 180° for 60~70 minutes
8.chill in the fridge for at least 3 hours or overnight
9.enjoy it!!
……………………………………………………………………………
イタリアのリコッタチーズで作るリコッタチーズケーキ、クリミーな食感のリコッタチーズはとても滑らかな味わいがあり、冷やして食べるチーズケーキによくあいます。プリンの素を使って簡単にできるレシピです。
材料 (ケーキ型直径26cm)
200gr 小麦粉
80gr 砂糖
60gr バター
小匙1 ベーキングパウダー
塩
・フィリング
400gr リコッタチーズ
80gr プリンの素
150gr 砂糖
250cc ミルク
3個 卵黄
3個 卵白
1 レモン
ラム酒漬けのレーズン
※レーズンはラム酒漬けじゃなくても大丈夫です※
1.大きなボールに、小麦粉、ベーキングパウダー、塩、砂糖、卵を入れて混ぜます
2.冷たいバターをカードドレッジなどで刻むようにして、粉類と混ぜていきます
3.生地が手にひっつかないように小麦粉を少しつけて捏ねます。そして、ラップに包んで冷蔵庫に置いておきます
フィリング
1.小さな鍋に、プリンの素と砂糖を少量のミルクで溶かしてから火にかけます
2.大きなボールに移し、裏ごししたリコッタチーズを加えます
3.卵黄、レモンゼストとレモン汁、ラム酒漬けのレーズンを加えて混ぜます
4.卵白をツノが立つまで泡立てます
5.泡立てた卵白を加え、卵白を壊さないようにゆっくりと混ぜます
6.生地を伸ばしたケーキ型に、フィリングを入れます
7.180°のオーブンで60~70分程焼きます
8.少なくとも3時間、あるいは一晩冷蔵庫で冷やします
9.いただきAppetito!!
#ASMRcookingJapanese #ricottacheesecake #料理音asmr
~~~~~~~~~
INSTA:
INSTA: (Barcelona’s Life)
“SIMPLE AND EASY “ RICOTTA CHEESE CAKE RECIPE @BAKEWITHYAPI
Cheesecake is one of everybody’s favorite dessert. Cream cheese is the most famous ingredients for cheesecake. Another kind of cheese that can be used in a cheesecake is ricotta. Here’s another easy and simple way to make RICOTTA CHEESE CAKE with blueberries and raspberries.
Ingredients
2 cups drained ricotta cheese
2 eggs
1/2 cup sugar
1 tsp vanilla
1/4 cup blueberries
1/4 cup raspberries
Bake 350F for 1 hr or until toothpick comes out clean
Refrigerate overnight before serving
Sprinkle with powdered sugar for extra decoration.
Thank you for watching. Enjoy!
Italian Ricotta Cheesecake ???????? ???? ????| #cheesecake
This light, citrusy cheesecake is made with ricotta cheese and cream cheese. The cake, itself, is not too sweet, and the orange zest makes this Italian ricotta cheesecake taste bright and fresh. Italians use almonds in so many desserts, so we swapped out a graham cracker crust for a nutty almond crust and garnished each piece with some marocchino cherries and a slice of orange. So good!
I was so happy to have Gino Gerasole bake with me today. Gino is my friend and co-owner of Girasole restaurant in Pittsburgh, PA:
Even though this Italian ricotta cheesecake is a dessert we Italian-Americans seem to make around the Easter holiday, it's fitting for any time of the year. Because its texture is lighter than other types of cheesecakes, this ricotta cheesecake is perfect for spring, even summer.
I wrote a story about my Easters growing up called, Easter Polaroids. You can read the story and get the written recipe here:
#italianricottacheesecake #italiandesserts #cheesecake #easterrecipes #ricotta #italianeasterfood
For the Crust
¾ cups sliced, blanched almonds toasted and cooled
¼ cup all-purpose flour
3 TBSP granulated sugar
Pinch of kosher salt
2 TBSP melted butter cooled
1 large egg yolk
½ tsp pure vanilla extract
For the Filling:
1 8-ounce package cream cheese
¾ cup granulated sugar
¼ tsp kosher salt
4 cups fresh whole milk ricotta
3 large eggs
1 tsp pure vanilla extract
1 TBSP amaretto liqueur
1 TBSP cornstarch
grated zest from one large orange
For the Topping:
Maraschino Cherries
1 orange thinly sliced
If you are in need of a springform pan you can buy one on my Amazon affiliate page by clicking here:
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