Ricotta Cheesecake

light and fluffy ricotta cheesecake

This is going to get me started; and my friends know (you’re my friend, too!) that once you get me started its hard to stop!
But darn it this cheesecake is so amazeballs.

Does anyone even say amazeballs anymore? I don’t know, don’t care. This really is amazeballs!

First off, I’ve never really liked New York style cheesecake. Sacrilege, I know. But it’s just thick and dense and heavy and I can’t deal with it. Mouth-feel and texture-wise, I just can’t.
Anyway, this recipe was inspired by the cheesecake at the Capital Grille, where I first had a cheesecake like this. And I looked far and wide on the internet to figure out just why was that cheesecake was so different.

Literally died when I found the secret ingredient:
The ricotta. As a cheesecake, she’s lighter in texture, fluffier, melts in your mouth, super silky yet still creamy…
Wait, that might not have sounded right….

ricotta cheesecake close up

Whatever, bear with me. It’s 1 a.m. again. You know I work in the middle of the night sometimes. It just hits me.
Cheesecake craving has been satiated without having to deal with a brick of cream cheese for a cake.
Did I mention this is a crustless cake?
Aw, yeah.

Perfect Ricotta Cheesecakelight and fluffy ricotta cheesecake

1 lb (16 oz) whole milk ricotta

2 packages (8 oz each) cream cheese, softened to room temperature

4 eggs

1 1/2 cup sugar

1 stick (1/2 cup) unsalted butter, melted and cooled

1/2 tsp salt

2 tsp vanilla extract

1/2 lemon’s zest

2 1/2 tbsp lemon juice

3 tbsp each of cornstarch and all purpose flour
1. Preheat oven to 325 degrees F. Mix ricotta and cream cheese with a mixer, stand or hand, on medium speed until very smooth and uniform. This may take a minute or two.

2. Add sugar, eggs, vanilla, butter, lemon zest and juice and beat until just completely combined. Add the cornstarch and flour afterward until just combined; you don’t want to beat the mixture too much.

3. Grease your springform pan and wrap the outside with foil. Use a 9×13 Pyrex dish and fill it with 1 inch of water to create a water bath for your cheesecake to sit in.

Yes, this is optional. It just helps with the asthetics, so your cake doesn’t crack. You can add the water later once you have both pans in the oven, you can put the Pyrex in first and place the cake into it, you can do it all on the counter. It’s up to you.

4. Pour your batter into the springform and tap it (okay, drop it) onto the counter top from a low height at least 10 times. It helps with the bubbles. We don’t want bubbles.

5. Bake for 1 hour and 15 minutes; afterwards, turn the heat off and crack open the oven door for about another hour. Remember: you want a jiggle, but just a little, in the middle. Haha!

6. Refrigerate for at least four hours, preferably overnight.
If she cracks, it is all okay; it doesn’t affect the taste. Go get some strawberries, slice up some bananas, frozen strawberries and make a strawberry banana topping with strawberry syrup made from the frozen strawberries. Or use cherry filling, apple filling, or fresh berries as a topping. As long as you cover up whatever you want to cover.
Enjoy the fruits (and cheese) of your labor!

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