Italian Ricotta Cheesecake Recipe
User Reviews
5
Italian Ricotta Cheesecake Recipe
Description
The Italian Ricotta Cheesecake is made by creating a crust from almond meal, sugar, butter, and a pinch of salt pressed into a springform pan. The filling mixes cream cheese and ricotta cheese whipped with sugar, eggs added one at a time, and flavored with vanilla bean seeds, fresh lemon zest and juice, and a bit of corn starch for structure.
Baked in a water bath at 350°F for 90 to 100 minutes, the cheesecake's center remains slightly loose, indicating a creamy, tender texture once cooled. After baking, it is gradually cooled to room temperature and then chilled to set completely. The final step includes topping the cheesecake with sliced fresh figs, toasted sliced almonds, and drizzling honey for added flavor and texture contrast.
This cheesecake pairs well with fresh fruit, and the creamy yet light texture makes it a refined dessert option. It benefits from gradual cooling and knife warming techniques to slice neatly.
The recipe stores well covered in the refrigerator for up to five days and freezes for three months when properly wrapped. Thaw in the refrigerator before serving.
Ingredients
- 2 ½ cups almond meal superfine
- 1 tablespoon sugar
- 3 tablespoons butter unsalted
- pinch salt
- 1 pound cream cheese
- 1 cup sugar
- 2 pounds ricotta cheese whole milk
- 5 egg
- vanilla bean seeds from 1
- lemon zest and juice of 1
- 2 tablespoons corn starch
- 1 pound figs fresh, sliced
- ½ cup almonds sliced and toasted
- ¼ cup honey
Instructions
- Preheat the oven to 350°.
- Place the almond meal, sugar, butter, and salt in a food processor and process on high until the butter is the size of rice.
- Form the almond meal mixture to the bottom of a 9” springform pan to make a crust. Set aside.
- In a standing mixer with the whisk attachment on high speed, whip the cream cheese and sugar until light and fluffy, about 4 minutes.
- Next, add in the ricotta and whip for 4 more minutes. Stop and scrape.
- Add 1 egg at a time until completely mixed in. Stop and scrape.
- Finish by adding in the vanilla bean seeds, lemon juice, lemon zest, and cornstarch, and mix until combined.
- Pour the batter over the crust and transfer the springform pan to a 13x9 pan.
- Place the pan on the rack in the oven and fill it with water until there is 1” in the pan.
- Bake for 90 to 100 minutes or until the center is slightly loose.
- Cool to room temperature on a rack and then cool completely into the refrigerator.
- Garnish the top of the cheesecake with fresh sliced figs, toasted almonds, and honey.
Notes
- Bake the cheesecake in a water bath to maintain moisture and prevent cracks.
- Cool the cheesecake gradually at room temperature before refrigeration for the best texture.
- Heat and dry the knife between slices for clean cutting.
- Use fresh lemon zest and vanilla bean seeds to enhance natural flavors.
- Store covered in the refrigerator up to 5 days or freeze for up to 3 months, thaw before serving.
- Check doneness when the center slightly jiggles; internal temperature around 150°F indicates readiness.
- Fresh figs, toasted almonds, and honey complement the cheesecake without overpowering it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 117mg | 39% |
| Sodium | 178mg | 7% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 212mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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