Ricotta Cheese Cake

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Servings: 12 Difficulty: Intermediate
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A light, airy Italian-style dessert with a creamy ricotta filling and graham cracker crust
Ricotta Cheese Cake recipe image
Ricotta Cheese Cake recipe image
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Ricotta Cheese Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 573.6

Description

This classic Ricotta Cheesecake is a lighter, fluffier alternative to traditional dense New York styles. Made with three pounds of drained ricotta, whipped egg whites, and a touch of lemon zest, it offers a delicate, milky sweetness that is both comforting and elegant. The addition of a graham cracker crust adds a pleasant crunch, while the folded-in whipped cream and egg whites create a cloud-like texture. It is perfect for weekend brunches, family gatherings, or as a sophisticated yet simple dessert for special occasions. Serve it dusted with powdered sugar for a beautiful finish.

Ingredients

Directions

  1. Preheat oven to 425&# 194;°F (220ðC). Grease a 12-inch springform pan with butter and sprinkle the bottom and sides with graham cracker crumbs.
  2. In a large bowl, beat the drained ricotta cheese until completely smooth and creamy.
  3. Gradually add 1 1/2 cups of the sugar and the egg yolks to the ricotta, beating well after each addition until fully incorporated.
  4. Beat in the sifted flour, lemon rind, and vanilla extract until just combined.
  5. In a separate clean bowl, beat the egg whites with the remaining 1/2 cup of sugar until stiff peaks form. If using heavy cream, whip it separately until soft peaks form.
  6. Gently fold the whipped egg whites (and cream, if using) into the ricotta mixture in two additions, being careful not to deflate the mixture.
  7. Pour the batter into the prepared springform pan and smooth the top.
  8. Bake at 425ðF (220ðC) for 10 minutes.
  9. Reduce oven temperature to 350ðF (175ðC) and continue baking for 1 hour.
  10. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
  11. Remove from oven and cool completely to room temperature before refrigerating.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 573.6kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 142.8g48%
Dietary Fiber 0.8g4%
Sugars 120.1g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 5 days. This cheesecake freezes well; wrap tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator.

Serving: Dust with powdered sugar just before serving. Garnish with fresh berries or a lemon twist if desired.

Tip: Ensure the ricotta is well-drained to prevent a watery cheesecake. Strain it overnight in the refrigerator for best results.

Variation: Add 1/2 cup of chocolate chips or chopped nuts to the batter before folding in the egg whites for added texture and flavor.

Keywords: ricotta, cheesecake, dessert, italian, cake, baking, eggs, lemon, graham cracker, cream, vanilla, flour, sugar, vegetarian, springform pan, whipped, light, airy
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