22 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
eggless recipes
apple recipes
chocolate recipes
healthy baking
comfort foods
pumpkin recipes
cranberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
valentine's baking
halloween baking
thanksgiving baking
candy recipes
blueberry recipes
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Ricotta Cheesecake with Cran-Raspberry Sauce Recipe & Video

Printer Friendly Page

Ricotta Cheesecake Recipe

Cheesecakes make a delicious dessert that is always well received. Cheesecakes can be made with cream cheese, like the New York style cheesecake, or with ricotta cheese. This recipe is for a Ricotta Cheesecake. While it still contains some cream cheese, the main ingredient is Ricotta cheese. Ricotta Cheese's texture is light and more fluffy than cream cheese. And I just love its creamy soft, almost spongy texture, that is slightly granular. Like the New York style Cheesecake I paired it with a Graham Cracker Crust. And if serving during the Holiday season you might want to try topping it with the wonderfully tart yet sweet Cranberry Raspberry Sauce. 

The name 'Ricotta' actually means "recooked". This cheese is highly perishable, made from the whey (watery residue from making other cheeses) that is cooked. While you can use part skim ricotta, my preference is to use whole milk ricotta as it gives the cheesecake a much richer flavor. And try to use a brand of ricotta that does not contain a gum stabilizer. (The brand I use is Calabro which can be found in some grocery stores or in specialty food stores.) Depending on the brand, if the ricotta cheese is watery, I would drain it before adding it to the cheesecake batter. Do this by either placing the ricotta in a fine-meshed strainer or else a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for an hour or two, or even overnight.

The most important thing to remember when making a cheesecake is to have all the ingredients at room temperature. When mixing the batter, beat on low speed to reduce the amount of air incorporated into the batter. Too much air will cause the cheesecake to rise during baking only to disappointedly sink once it has been removed from the oven. Another thing to remember is a cheesecake is really a type of custard, so for this cheesecake I like to bake it in a water bath. Use very hot or almost boiling water and pour enough water to come almost halfway up the sides of the spring form pan (wrap in aluminum foil to prevent seepage). As with all cheesecakes, let it cool before covering and placing in the refrigerator. While you can serve this cheesecake once it cools, I find it does benefit from sitting at least four hours or preferably overnight in the fridge so the flavors have time to soften and blend. You can freeze this cheesecake for about a month by wrapping it in foil and placing it in a airtight bag. Defrost by placing the frozen cheesecake in the refrigerator overnight to thaw.

Related Recipes You May Like

Cheesecakes (Individual)

No Bake Cheesecake

New York Cheesecake

Ricotta Cheesecake

 Pumpkin Cheesecake

Cranberry Swirl Cheesecake

Ricotta Cheesecake: Preheat your oven to 350 degrees F (180 degrees C) and butter, or spray with non stick cooking spray, a 9 inch (23 cm) spring form pan. Wrap the outside of the pan with a two layers of heavy foil. 

Crust: In a medium sized bowl or in your food processor, combine the Graham Cracker Crumbs (or crushed Digestive Biscuits) and melted butter. Press the crumbs evenly on the bottom of the spring form pan. Cover and refrigerate while you make the filling.

Cheesecake Filling: In a small bowl rub the lemon zest into the sugar. Stir in the cornstarch.

Then, in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the cream cheese and sugar mixture and beat, on medium low speed, until smooth and free of lumps. Add the ricotta and beat until smooth, scraping down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating until combined. Add the vanilla extract and beat until incorporated. 

Remove the crust from the refrigerator and pour in the cheesecake filling. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan. 

Bake for about 50 - 60 minutes, or until the cheesecake is set, (the edges of the cheesecake will have some browning). Remove the pan from the water bath and cool on a wire rack. Then cover and chill in the refrigerator for at least 4 hours, or preferably overnight. You can cover and store this cheesecake for about 3-4 days in the refrigerator, or it can be frozen. Serve with a spoonful of Cran-Raspberry Sauce.

Cran-Raspberry Sauce: Place all the ingredients in a large saucepan. Cook, over medium heat, stirring often, until the sauce thickens and is bubbly. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator. Makes about 2 cups (480 ml).

Serves about 12 people.

Crust:

1 cup (100 grams) Graham Cracker Crumbs or crushed Digestive Biscuits

4 tablespoons (55 grams) unsalted butter, melted

Cheesecake Filling:

1 cup (200 grams) granulated white sugar

Zest of 1 lemon or orange

1 tablespoons (10 grams) cornstarch

8 ounces (225 grams) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

16 ounces (2 cups) (450 grams) whole milk ricotta, at room temperature (drain, if necessary* (See Note)

4 large eggs (200 grams), at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

Note: If the ricotta is watery, place in a fine-meshed or a cheesecloth-lined strainer, suspended over a bowl. Cover and place in the refrigerator to drain for an hour, or even overnight.

Cran-Raspberry Sauce:

3 cups (300 grams) frozen unsweetened raspberries

2 cups (200 grams) fresh or frozen cranberries

1/2 cup (100 grams) granulated white sugar (or more to taste)

1 tablespoon (10 grams) cornstarch

Zest of a lemon or orange (optional)

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2019 iFood Media LLC