Introduction & Inspiration: An Italian Twist on a Classic
This Ricotta Cheesecake is a lighter, fluffier, and incredibly delicious alternative to traditional cream cheese cheesecake! I love its subtle sweetness, its delicate texture, and the hint of orange zest. It’s a taste of Italy.
The inspiration for this recipe comes from Italian-style cheesecakes. Which often use ricotta cheese instead of cream cheese. I wanted to create a recipe that captured that lighter.
I experimented with different ratios of ricotta and cream cheese. And different flavorings. Until I found the perfect balance that delivered a creamy, flavorful, and not-too-heavy cheesecake.
This Ricotta Cheesecake is perfect for any occasion, from a casual weeknight dessert to a special celebration. It’s a guaranteed crowd-pleaser. And it’s a beautiful and elegant dessert.
Nostalgic Appeal (with a Lighter, Brighter Texture)
Cheesecake, in its many forms, is a classic dessert that evokes a sense of indulgence and celebration. It reminds me of special occasions, restaurant desserts, and the simple pleasure of a rich, creamy treat.
This Ricotta Cheesecake takes that familiar dessert. And gives it a lighter, brighter twist with the use of ricotta cheese. It’s a way to enjoy the classic flavors of cheesecake.
There’s something inherently satisfying about the combination of a buttery graham cracker crust and a creamy, flavorful filling. This recipe delivers that classic combination. But with a uniquely light and airy texture.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special indulgence. A moment of pure culinary delight.
Homemade Focus (and the Simplicity of Ricotta)
I’m a strong advocate for homemade desserts, and this Ricotta Cheesecake is a perfect example of why. Making your own cheesecake allows you to control the ingredients and the quality. It’s a rewarding baking experience.
Store-bought cheesecakes often lack the fresh flavor and the perfectly smooth texture of homemade. When you bake from scratch, you can use high-quality ingredients, like whole-milk ricotta and fresh orange zest.
This recipe is a testament to the fact that even seemingly complex desserts like cheesecakes can be made at home with relative ease. It requires a bit of time and attention to detail. But the steps are straightforward.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the unique flavor and texture of ricotta cheesecake. And to enjoy a dessert.
Flavor Goal
The flavor goal of this Ricotta Cheesecake is to achieve a balance of creamy, tangy, and subtly sweet flavors. With a light and airy texture, a buttery graham cracker crust, and a hint of orange.
The crust, made with graham cracker crumbs, pistachio nuts, light brown sugar, salt, and melted butter. It provides a buttery, slightly nutty, and crunchy base that complements the creamy filling perfectly.
The filling, made with whole-milk ricotta cheese, cream cheese, granulated sugar, all-purpose flour, eggs, orange zest, vanilla extract, and salt. It is the star of the show. The ricotta adds a unique lightness.
The optional chocolate shavings and chopped pistachio nuts add a final touch of flavor and texture. The overall effect is a cheesecake that’s both elegant and incredibly delicious.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Ricotta Cheesecake so special. For the Crust:
Graham cracker sheets form the base of the crust. Pistachio nuts add a unique nutty flavor and a bit of crunch.
Light brown sugar adds sweetness and a hint of molasses flavor. Kosher salt enhances the flavors.
Unsalted butter, provides richness and helps to bind the crust ingredients together.
For the Filling:
Whole-milk ricotta cheese is the key ingredient, providing a lighter and fluffier texture than traditional cream cheese cheesecake. Make sure to use whole-milk ricotta.
Cream cheese, softened, adds creaminess and tanginess. Granulated sugar provides sweetness.
All-purpose flour helps to thicken the filling slightly. Kosher salt enhances the flavors.
Large eggs add richness, structure, and help to bind the filling together. Orange zest adds a bright, citrusy aroma and flavor.
Vanilla extract complements the other flavors.
For Garnish (optional):
Chocolate shavings and chopped pistachio nuts add a final touch of flavor and texture.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch springform pan. This type of pan has removable sides, which makes it easy to release the cheesecake.
Aluminum foil: To wrap the pan.
A large roasting pan: For the water bath.
A food processor (for the crust and filling).
Bowls
A whisk
That’s it! This recipe is relatively straightforward.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Crust:
- Nonstick cooking spray
- 8 graham cracker sheets
- ½ cup pistachio nuts
- â…“ cup light brown sugar
- ¼ tsp. kosher salt
- 4 Tbsp. unsalted butter
For the Filling:
- 32 oz. whole-milk ricotta cheese
- 8 oz. cream cheese, softened
- 1 cup granulated sugar
- 2 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 3 large eggs
- 2 tsp. orange zest
- 1 ½ tsp. vanilla extract
For Garnish (optional):
- Chocolate shavings
- Chopped pistachio nuts
These are the quantities from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake a beautiful and delicious Ricotta Cheesecake? Here’s a detailed, step-by-step guide:
1. Prepare the Oven and Pan:
For the crust: Preheat the oven to 350°F (175°C).
Wrap the bottom and sides of a 9-inch round springform pan tightly with aluminum foil. This will prevent water from seeping into the pan during the water bath.
Lightly grease the inside of the pan with nonstick cooking spray. Set aside.
2. Make the Graham Cracker Crust:
Place the graham crackers, pistachio nuts, light brown sugar, and kosher salt in the bowl of a food processor.
Process until finely ground, about 30 seconds.
Drizzle the melted butter over the top of the graham cracker mixture.
Process until the mixture is the texture of coarse sand and evenly moistened.
Transfer the crust mixture to the prepared springform pan.
Using a measuring cup or your fingers, press the crust firmly into the bottom of the pan. Creating an even layer. This recipe does not have a crust going up the sides.
Bake the crust until it is lightly browned and smells toasty, 12 to 14 minutes.
Cool the crust completely on a wire rack, about 30 minutes.
3. Make the Filling:
While the crust is cooling, make the filling.
Place the whole-milk ricotta cheese and softened cream cheese in the bowl of a food processor.
Puree until very smooth, about 30 seconds.
Add the granulated sugar, all-purpose flour, large eggs, orange zest, vanilla extract, and kosher salt.
Process until smooth, about 30 seconds, stopping the food processor as needed to scrape the sides of the bowl.
4. Assemble and Bake in Water Bath: Pour the filling into the cooled crust.
Place the springform pan in a large roasting pan.
Pour boiling water into the roasting pan to come halfway up the foil-wrapped springform pan. This creates a water bath.
Bake at 350°F (175°C) until the cheesecake is mostly set with a slight jiggle in the center when the pan is shaken, 1 hour 20 minutes to 1 hour 30 minutes.
5. Cool Slowly:
Carefully remove the cheesecake from the water bath and place it on a wire rack.
Let the cheesecake cool to room temperature, about 2 hours.
6. Chill: Remove the aluminum foil from the pan.
Refrigerate the cheesecake until cold and completely set, at least 6 hours, or preferably overnight.
7. Serve: Run a thin paring knife or offset spatula around the sides of the pan to loosen the cheesecake.
Carefully remove the sides of the springform pan.
Garnish the cheesecake with chocolate shavings and chopped pistachios, if desired.
Slice and serve. Enjoy your incredibly delicious Ricotta Cheesecake!
Troubleshooting
Here are some potential problems:
Problem: The crust is too crumbly.
Solution: Make sure you’re using enough melted butter to bind the crumbs together.
Problem: The crust is soggy.
Solution: Make sure you’re baking the crust until it’s lightly browned and set.
Problem: The cheesecake cracks.
Solution: Cheesecakes often crack due to sudden temperature changes. To help prevent cracking, bake the cheesecake in a water bath. Also, make sure not to overbeat the filling.
Problem: The cheesecake is too runny.
Solution: Make sure you’re baking the cheesecake long enough. It should be mostly set with a slight jiggle in the center. Also, make sure you’re chilling the cheesecake for at least 6 hours.
Problem: Cheesecake is overbaked. Solution: Check doneness, and remove when center still jiggles.
Tips and Variations
Here are a few tips:
Tip: For an even more intense orange flavor, add a teaspoon of orange extract to the filling.
Tip: If you don’t have a food processor, you can crush the graham crackers by placing them in a resealable plastic bag and using a rolling pin.
Tip: To toast the pistachios, spread them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes.
Variation: Use different types of cookies or crackers for the crust, such as vanilla wafers or gingersnaps.
Variation: Add a layer of fresh berries, such as raspberries or blueberries, on top of the cheesecake before serving.
Variation: Drizzle the finished cheesecake with melted chocolate or caramel sauce.
Variation: Add a swirl of lemon curd or fruit jam to the filling before baking.
Variation: Use different nuts.
Serving and Pairing Suggestions
Serving ideas:
Serving Suggestions:
Serve the cheesecake chilled, straight from the refrigerator.
Serve it as a dessert for a special occasion, such as a birthday, holiday gathering, or dinner party.
It’s also perfect for a weekend brunch or afternoon tea.
Pairing Suggestions:
This cheesecake pairs well with a variety of beverages and accompaniments.
A cup of coffee or tea.
A glass of dessert wine, such as a Moscato d’Asti or a Sauternes.
A glass of milk.
Fresh berries.
A dollop of whipped cream.
It is delicious and elegant.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 400-500
- Protein: 8-10 grams
- Fat: 25-35 grams (mostly from the cream cheese, butter, ricotta, and nuts)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is an estimate. This Ricotta Cheesecake is a relatively rich and decadent dessert, due to the cream cheese, butter, sugar, and nuts.
It does provide some protein and calcium.
You can reduce the fat.
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Ricotta Cheesecake
Description
This Ricotta Cheesecake is a lighter, fluffier, and incredibly delicious alternative to traditional cream cheese cheesecake! I love its subtle sweetness, its delicate texture, and the hint of orange zest. It’s a taste of Italy
Ingredients
For the Crust:
- Nonstick cooking spray
- 8 graham cracker sheets
- ½ cup pistachio nuts
- â…“ cup light brown sugar
- ¼ tsp. kosher salt
- 4 Tbsp. unsalted butter
For the Filling:
- 32 oz. whole-milk ricotta cheese
- 8 oz. cream cheese, softened
- 1 cup granulated sugar
- 2 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 3 large eggs
- 2 tsp. orange zest
- 1 ½ tsp. vanilla extract
For Garnish (optional):
- Chocolate shavings
- Chopped pistachio nuts
Instructions
1. Prepare the Oven and Pan:
For the crust: Preheat the oven to 350°F (175°C).
Wrap the bottom and sides of a 9-inch round springform pan tightly with aluminum foil. This will prevent water from seeping into the pan during the water bath.
Lightly grease the inside of the pan with nonstick cooking spray. Set aside.
2. Make the Graham Cracker Crust:
Place the graham crackers, pistachio nuts, light brown sugar, and kosher salt in the bowl of a food processor.
Process until finely ground, about 30 seconds.
Drizzle the melted butter over the top of the graham cracker mixture.
Process until the mixture is the texture of coarse sand and evenly moistened.
Transfer the crust mixture to the prepared springform pan.
Using a measuring cup or your fingers, press the crust firmly into the bottom of the pan. Creating an even layer. This recipe does not have a crust going up the sides.
Bake the crust until it is lightly browned and smells toasty, 12 to 14 minutes.
Cool the crust completely on a wire rack, about 30 minutes.
3. Make the Filling:
While the crust is cooling, make the filling.
Place the whole-milk ricotta cheese and softened cream cheese in the bowl of a food processor.
Puree until very smooth, about 30 seconds.
Add the granulated sugar, all-purpose flour, large eggs, orange zest, vanilla extract, and kosher salt.
Process until smooth, about 30 seconds, stopping the food processor as needed to scrape the sides of the bowl.
4. Assemble and Bake in Water Bath: Pour the filling into the cooled crust.
Place the springform pan in a large roasting pan.
Pour boiling water into the roasting pan to come halfway up the foil-wrapped springform pan. This creates a water bath.
Bake at 350°F (175°C) until the cheesecake is mostly set with a slight jiggle in the center when the pan is shaken, 1 hour 20 minutes to 1 hour 30 minutes.
5. Cool Slowly:
Carefully remove the cheesecake from the water bath and place it on a wire rack.
Let the cheesecake cool to room temperature, about 2 hours.
6. Chill: Remove the aluminum foil from the pan.
Refrigerate the cheesecake until cold and completely set, at least 6 hours, or preferably overnight.
7. Serve: Run a thin paring knife or offset spatula around the sides of the pan to loosen the cheesecake.
Carefully remove the sides of the springform pan.
Garnish the cheesecake with chocolate shavings and chopped pistachios, if desired.
Slice and serve. Enjoy your incredibly delicious Ricotta Cheesecake!
Recipe Summary and Q&A
Let’s recap this delicious Ricotta Cheesecake baking journey!
Summary: This Ricotta Cheesecake features a buttery graham cracker and pistachio crust and a creamy, tangy filling made with whole-milk ricotta cheese, cream cheese, and a hint of orange zest. It’s a lighter, fluffier take on traditional cheesecake that’s perfect for any occasion.
Q&A:
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is perfect for making ahead of time! In fact, it needs to chill for at least 6 hours, or preferably overnight, before serving. You can make it up to 2 days in advance.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a springform pan. Can I use a regular pie plate?
A: I don’t recommend using a regular pie plate, as it will be difficult to remove the cheesecake cleanly.
Q: I’m allergic to nuts. Can I omit the pistachios? A: Yes, you can.
Q: Can I use low-fat cream cheese? A: I recommend using full-fat for the best texture and flavor.