Creamy Dreamy Italian Ricotta Cheesecake
- Recipe Introduction
- Let's Talk Ingredients for the best ricotta cheesecake recipe
- Easy Cheesecake Recipe: What You Need
- Making the Magic: Step-by-Step Guide
- Ingredients & Equipment: Let's Get Baking!
- Let's Get This Italian Ricotta Cheesecake Party Started!
- Recipe Notes to Nail Your Italian Ricotta Cheesecake
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Fancy a slice of heaven? This italian ricotta cheesecake is it. Honestly, this recipe brings together creamy, citrusy bliss, perfect for any occasion.
Brief Overview
This delightful italian dessert hails from Italy. It's simpler than you think, taking about 2 hours from start to finish. This recipe makes about 8-10 servings, enough to share...or not!
Main Benefits
This cheesecake is lighter than your average one, thanks to the ricotta cheese . It's perfect for a fancy dinner party or just a cozy night in with Netflix.
What makes this recipe special is that the light, fluffy texture is to die for and will have everyone asking for more!
Let's Talk Ingredients for the best ricotta cheesecake recipe
Okay, let's get this cheesecake party started ! Here's what you'll need.
- For the Crust: You'll need 1 1/2 cups of graham cracker crumbs. (Digestive biscuits work great too for that UK twist!). Mix that with 5 tablespoons of melted butter and 2 tablespoons of sugar.
- For the Creamy Filling: 2 pounds of ricotta cheese (drained really well - it's crucial!). Add 1 1/2 cups of sugar, 4 large eggs, 1 teaspoon of vanilla extract, and a 1/2 teaspoon of almond extract. Don't forget the zest of 1 lemon and 1 orange! Finally, mix in 3 tablespoons of flour and a pinch of salt.
Easy Cheesecake Recipe: What You Need
You'll need a 9 inch springform pan. Also, get your mixing bowls and electric mixer ready. A rubber spatula, fine mesh sieve and baking sheet are essential.
And finally, foil to keep that water out.
Making the Magic: step-by-step Guide
First, mix the graham cracker crumbs, butter, and sugar. Press it into the springform pan and chill for 30 minutes.
Don't skip the chilling! Now, preheat your oven to 350° F ( 175° C). Wrap the pan in foil to keep the water out.
Next, beat the ricotta and sugar until smooth. Beat in the eggs one at a time. Stir in the extracts, zests, flour, and salt.
Pour the filling into the crust. Place the pan in a baking sheet, then add hot water to create a water bath.
It's a traditional italian cheesecake , so we want it to be perfect. Bake for 55- 65 minutes. The center should be a little wobbly.
Ingredients & Equipment: Let's Get Baking!
Okay, let's get this italian ricotta cheesecake party started! Baking this isn't rocket science. Honestly, it is easy cheesecake recipe .
Here is the full list with everything you need to create an epic traditional italian cheesecake . So, gather your supplies, and let's get this show on the road!
Main Ingredients: Italian Ricotta Cheesecake, Here We Come!
- Graham Cracker Crust : 1 ½ cups (150g) crumbs, 5 tablespoons (70g) melted butter, 2 tablespoons (25g) sugar. The quality of your graham crackers matters. Get the good stuff!
- Ricotta Filling : 2 pounds (900g) whole milk ricotta, 1 ½ cups (300g) sugar, 4 large eggs. And don't you dare use part skim ricotta! You need that creamy richness for the best ricotta cheesecake .
Seasoning Notes: Aromatic Heaven
This is where the magic happens. We're not just making a ricotta cheesecake recipe ; we're crafting an experience.
- Citrus Zest : Zest of 1 lemon and 1 orange. This gives it that Amalfi Coast vibe.
- Vanilla & Almond Extract : 1 teaspoon vanilla, ½ teaspoon almond. Almond is optional. But it is really worth it.
- Essential Spice : A pinch of salt! It balances the sweetness perfectly in this italian cheesecake with lemon . Consider this for your dessert recipes .
For flavour enhancers you can experiment a little. You can swap it out lemon zest for orange zest. Or add the lemoncello, this creamy ricotta dessert can be very versatile.
Equipment Needed: Keep it Simple!
You do not need fancy stuff. Less is more, trust me.
- 9 inch springform pan : This is essential for easy release.
- Mixing bowls & electric mixer : Handheld or stand, your call! But you'll need something to beat that ricotta into fluffy submission.
- Rubber spatula : Gotta scrape those sides!
- Fine mesh sieve : Critical for draining the ricotta! Seriously, don't skip this step. I once made the mistake of skipping it, and it was very bad.
- Baking sheet & foil : For the water bath. More on that later...
There it is. Our ingredient and equipment list. Time for the next step, and with this baked cheesecake recipe , you will be sure to nail it.
This italian desserts is not just food; it's a hug.
Let's Get This Italian Ricotta Cheesecake Party Started!
Okay, let's get this italian ricotta cheesecake party started! honestly, nothing beats a good cheesecake. And we're not just talking any cheesecake.
We're diving headfirst into a Creamy Dreamy Italian Ricotta Cheesecake . Think of this as your passport to a light, fluffy, melt-in-your mouth dessert experience.
Oh my gosh, are you ready?
Prep Steps: Your Secret Weapon
- Essential mise en place : Get everything ready. I mean everything . Measure out all your ingredients. Get those bowls and spatulas lined up. Think of it like prepping your battlefield before a culinary conquest.
- Time saving organization tips : Drain your ricotta cheese hours ahead, even overnight. Trust me, this is crucial. Damp ricotta will ruin your cheesecake. Digestives instead of graham crackers add that special british inspired touch!
- Safety reminders : Oven mitts are your friends. Hot water baths are not. Keep those fingers safe when handling a water bath, yeah?
step-by-step: Baking Bliss
- Crust Time : Mix digestives, melted butter, and sugar. Press firmly into your 9 inch springform pan. Chill for 30 minutes .
- Oven Ready : Preheat your oven to 350° F ( 175° C) . Wrap the springform pan with foil. Place it in a bigger baking sheet.
- Filling Magic : Beat the ricotta and sugar until nice and creamy.
- Egg-cellent Addition : Beat in eggs one-by-one. Mix well each time.
- Flavor Burst : Stir in vanilla, lemon zest, and orange zest. Don't forget the flour and a pinch of salt. This Italian cheesecake with lemon is divine.
- Water Bath : Pour the filling into the crust. Add hot water to the baking sheet, halfway up the pan.
- Baking Hour : Bake for 55- 65 minutes . The edges should be set. The center should wobble just a little.
Pro Tips: Level Up Your Cheesecake Game
- Water Bath Wins : Don't skip the water bath! It keeps the cheesecake creamy.
- Cooling Down : Let it cool in the oven for an hour. Then, cool completely on a rack before refrigerating. I know waiting is hard, you know?
- Don't overbake : Overbaking is the enemy. It results in a dry, sad cheesecake. Aim for a slight wobble! It will set perfectly, this easy cheesecake recipe is amazing. Honestly, this recipe has saved my butt more times than I can count. Whether it's a last minute dessert for unexpected guests or just a Sunday treat, this traditional italian cheesecake never fails to impress. This creamy ricotta dessert will become a staple.
Recipe Notes to Nail Your Italian Ricotta Cheesecake
Okay, let's get this Italian ricotta cheesecake party started! Honestly, baking a cheesecake can feel like a bit of a challenge.
But trust me, this recipe is totally doable. Here are some notes to help you bake the best ricotta cheesecake
Serving Suggestions: Let’s Make it Look Awesome!
So, you've baked this beauty, now what? Plating is key! A simple dusting of icing sugar is always a winner.
Or, get fancy with a swirl of raspberry coulis. The contrast of colors? chef's kiss . For drinks, why not a chilled glass of prosecco? Adds a bit of sparkle, you know? Otherwise, a rich espresso will cut through the sweetness perfectly.
Storage Tips: Keep it Fresh!
Right, so you’ve managed not to devour the whole creamy ricotta dessert in one sitting. Good for you! (Seriously, I struggle with that).
In the fridge, this homemade cheesecake will keep happily for up to 3 days. Just make sure it's covered. We don't want it picking up any fridge aromas, do we?
Freezing? Sure, you can! Wrap it tightly in cling film and then foil. It'll keep for up to a month.
When defrosting, pop it in the fridge overnight. This ensures that the easy cheesecake recipe taste great.
For reheating, it's best served chilled. That is where the traditional italian cheesecake shines!
Variations: Make it Your Own!
Fancy a twist? Why not chuck in some chocolate chips? They bring a naughty edge! For a gluten-free version, use gluten-free digestive biscuits for the base. Simple!
If you are feeling a bit adventurous with an italian cheesecake with lemon , you can add lemon zest to increase the citric flavour.
Seasonally, try adding some blood orange zest in the winter. Or, in the summer, mix in some fresh blueberries. This ricotta cheesecake recipe is very versatile!
Nutrition Basics: Goodness in Every Slice
Okay, I'm not going to pretend this is a health food. But hey, everything in moderation, right? Ricotta is actually a good source of protein and calcium.
It's also lower in fat than some other cheeses. It can be part of a balanced lifestyle.
Each slice of this baked cheesecake recipe is full of calcium and deliciousness.
So go on, give this italian ricotta cheesecake a go! It's easier than you think, and the results are divine.
You'll get that Prue Leith seal of approval in no time. Happy baking!
Frequently Asked Questions
Why did my italian ricotta cheesecake crack? Did I do something wrong?
Cracking is a common cheesecake woe! Most likely, the cheesecake baked too quickly or at too high a temperature. Using a water bath, as the recipe suggests, helps regulate the temperature and prevent cracking.
Also, cooling the cheesecake slowly in the oven after baking is crucial, think of it as a spa day for your cake, preventing thermal shock. Make sure your oven temperature is accurate, too; an oven thermometer is your friend!
My cheesecake is a bit too wet, what did I do wrong, and how can I avoid it next time?
A soggy cheesecake usually points to excess moisture. The most common culprit is not draining the ricotta cheese sufficiently. As the recipe mentions, use a fine mesh sieve to drain your ricotta for at least 2 hours, or even overnight, to remove excess liquid.
Think of it like giving your ricotta a good wring out, but gently! Also, avoid overmixing the batter, as this can incorporate too much air, which then releases moisture during baking.
Can I make this italian ricotta cheesecake ahead of time? How should I store it?
Absolutely! In fact, this italian ricotta cheesecake is even better the next day, as the flavors meld together beautifully. Store it tightly covered in the refrigerator for up to 5 days. You can also freeze it for longer storage. Just wrap it well in plastic wrap and then foil, and it should keep for up to 2 months.
Thaw it overnight in the refrigerator before serving, easy peasy!
I'm feeling adventurous! What variations can I try with this recipe?
Get your bake on with some twists! Chocolate chips are always a winner, or try swirling in some raspberry jam for a fruity kick. A little lemon or orange zest can boost the citrus notes, or a splash of limoncello adds a sophisticated edge.
Think of the recipe as a blank canvas and let your tastebuds be your guide; experiment away!
Is Italian Ricotta Cheesecake healthier than regular cheesecake?
Compared to a classic New York cheesecake, Italian ricotta cheesecake is generally lighter due to the use of ricotta cheese, which is lower in fat than cream cheese. However, it still contains sugar and eggs, so it's still a treat to be enjoyed in moderation, like a cheeky Nando's after a diet.
Portion control is key, and you can always use sugar substitutes or reduce the sugar content slightly to make it even lighter.
Creamy Dreamy Italian Ricotta Cheesecake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-450 |
|---|---|
| Fat | 20-25g |
| Fiber | 1-2g |
