Ricotta Cheesecake

Brooke Newberry
(Photo: )

Try this recipe for a crustless and custard-like Italian-style ricotta cheesecake

Ricotta Cheesecake

  • 6 large eggs
  • 2/3 cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 (15-ounce) containers of whole-milk ricotta cheese
  • 2 teaspoons grated lemon zest
  • ½ teaspoon cinnamon
  • Confectioners’ sugar for dusting

Preheat the oven to 325 degrees.  Grease the bottom of a springform pan, and flour just the bottom.

Separate the eggs, placing the whites in a large bowl and the yolks in the bowl of a food processor.

Add the sugar and vanilla to the food processor.  Process until thick and light yellow, about 1 minute. Add the ricotta, zest and cinnamon, and process another 30 seconds. Scrape the mixture into an empty large bowl.

Beat the egg whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture.

Scrape into the prepared pan, smoothing the top with the spatula.

Bake until the cake is golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely.

Cover with plastic wrap and store in refrigerator for 6 hours, then serve. To serve, release the sides of the springform pan and dust with confectioners’ sugar.

*If you do not have a food processor, a mixer is completely acceptable.

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