Ricotta Cheesecake Recipe
Overview:
- Name: Ricotta Cheesecake
- Category: Cheesecake
- Description: This Ricotta Cheesecake offers a delightful twist on traditional cheesecakes, boasting a light and airy texture and a subtle, sophisticated flavor profile. It serves as an excellent alternative to denser cheesecakes, providing a refreshing option for dessert enthusiasts.
- Keywords: Dessert, Weeknight, For Large Groups, < 4 Hours
- Total Time: 1 hour 45 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Servings: 16
- Yield: 1 nine-inch cake
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | cup unsalted butter |
| 3 | tablespoons cornstarch |
| 3 | tablespoons all-purpose flour |
| 16 | ounces cream cheese |
| 15 | ounces whole milk ricotta cheese |
| 1 1/2 | cups granulated sugar |
| 4 | eggs |
| 1 1/2 | tablespoons fresh lemon juice |
| 1 | teaspoon vanilla extract |
| 2 | cups sour cream |
Instructions:
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Preheat Oven: Preheat your oven to 325°F.
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Prepare Pan: Butter a 9-inch springform pan to prevent sticking.
-
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Melt Butter: Melt the unsalted butter and allow it to cool to room temperature.
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Combine Dry Ingredients: Sift together the all-purpose flour and cornstarch. Set aside for later use.
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Prepare Cheese Mixture: In a mixing bowl, combine the cream cheese and whole milk ricotta cheese. Beat until smooth and creamy.
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Incorporate Sugar: Gradually add the granulated sugar to the cheese mixture in three additions, allowing each addition to blend for about a minute. Scrape the sides of the bowl as necessary to ensure thorough mixing.
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Add Eggs: Add the eggs to the mixture one at a time, allowing 30-second intervals between each addition. Mix well after each addition to ensure proper incorporation.
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Incorporate Dry Ingredients: Blend in the sifted flour and cornstarch mixture, fresh lemon juice, and vanilla extract until fully combined.
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Add Butter and Sour Cream: Pour in the melted butter and sour cream. Beat the mixture for an additional 30 seconds, scraping the sides of the bowl as needed. Continue beating for another 10 seconds to ensure uniformity.
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Prepare Water Bath: Wrap the springform pan in two layers of aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger pan, such as a roasting pan. Add hot water to the larger pan until it reaches halfway up the sides of the springform pan.
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Bake: Bake the cheesecake in the preheated oven until the center is set but still slightly jiggly, approximately 1 to 1 1/2 hours.
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Cool and Refrigerate: Once baked, remove the cheesecake from the oven and carefully remove the aluminum foil. Allow it to cool completely on a wire rack, then refrigerate overnight to enhance the flavors and firm up the texture.
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Release from Pan: To remove the cheesecake from the springform pan, gently heat the sides with a propane torch to loosen the edges. Remove the sides of the pan.
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Invert and Plate: Carefully invert the cheesecake onto the palm of your hand, then heat the bottom with a torch to loosen it from the base of the pan. Remove the bottom of the springform pan and place a plate on the bottom of the cheesecake. Flip it right side up onto the plate.
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Serve: Cut the cheesecake into slices using unwaxed dental floss for clean cuts.
Nutritional Information (per serving):
- Calories: 353.6
- Fat: 25.8g
- Saturated Fat: 15g
- Cholesterol: 121.5mg
- Sodium: 155.5mg
- Carbohydrates: 24.3g
- Fiber: 0.1g
- Sugar: 20.9g
- Protein: 7.1g
Indulge in the creamy goodness of this Ricotta Cheesecake, a delightful treat perfect for any occasion. Its light texture and balanced flavors are sure to impress your taste buds and leave you craving for more! 🍰✨
