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Ricotta Cheesecake

Ricotta CheesecakeThis Ricotta Cheesecake recipe is one of the easiest and quickest to make. Unlike other recipes that require some time for the cheesecake to set after baking, you just need to wait a few minutes for this cheesecake to cool down before you can taste its velvety goodness! It also uses ricotta cheese as opposed to cream cheese that gives it a lighter texture. It also doesn't require a bain marie (water bath) so you don't have to worry about water penetrating the pan! Here is an easy dessert recipe for Ricotta Cheesecake.

3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt
Unsalted butter at room temperature, for greasing pan
Confectioner's sugar for dusting


Preheat oven to 375 degrees.  Grease a 9-inch spring-form pan (3 inches deep) with butter then dust with sugar.

In a large bowl combine ricotta, egg yolks, flour, 6 tablespoons sugar, orange (or lemon) zest and salt and whisk until sugar is dissolved and mixture is smooth.

Using an electric mixer on low speed, beat the egg whites until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form (about 3 to 4 minutes). Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.

Pour batter into prepared pan and bake until center is firm and top is deep golden brown (about 1 hour). Let cool on pan set on a wire rack for about 10 minutes. Run a knife around edge of cake and release sides to remove from pan. Cool the Ricotta Cheesecake completely. Dust with confectioner's sugar on top.

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