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Ricotta Cheese Cake

Ricotta Cheese Cake recipe image
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.
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
  • 3 pound Ricotta; drained
  • 2 cup Sugar
  • 1/2 cup Flour; sifted
  • 1 cup Graham cracker crumbs
  • 8 large Eggs, separated
  • 1 whole Lemon, grated rind only
  • 1 tsp Vanilla extract
  • 1/2 cup Heavy cream (optional, for folding in)
Directions
  1. 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. 2
    In a large bowl, beat the drained ricotta cheese until completely smooth and creamy.
  3. 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. 4
    Beat in the sifted flour, lemon rind, and vanilla extract until just combined.
  5. 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. 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. 7
    Pour the batter into the prepared springform pan and smooth the top.
  8. 8
    Bake at 425ðF (220ðC) for 10 minutes.
  9. 9
    Reduce oven temperature to 350ðF (175ðC) and continue baking for 1 hour.
  10. 10
    Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/ricotta-cheese-cake/