RICOTTA CHEESECAKE
This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
- Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
- Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.
RICOTTA-ORANGE CHEESECAKE
Make and share this Ricotta-Orange Cheesecake recipe from Food.com.
Provided by Food Network Kitchen
Categories Cheesecake
Time 2h15m
Yield 12 , 12 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of the springform pan. Bring a large pot of water to a boil and keep hot until needed. Spoon the ricotta into a mesh strainer over a large bowl until well strained.
- Brush a little of the melted butter on the inside of the springform pan. Combine the graham cracker crumbs, remaining melted butter, 1/4 cup of the granulated sugar and 1/4 teaspoon salt. Firmly press the mixture into the pan, on the bottom and all the way up the sides. Bake until golden brown, about 15 minutes. Set the pan on a rack to cool. Raise the oven temperature to 350 degrees F.
- Beat the ricotta, remaining 1 cup granulated sugar, vanilla, almond extract and orange zest in the bowl of a stand mixer on medium speed until combined. Add the eggs until just combined, taking care not to overwork the mixture. Pour the mixture into the cooled crust and place the springform pan in a deep roasting pan. Place the roasting pan on the center oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the springform pan. Bake until just set and very lightly browned, for 1 hour and 35 minutes. The filling will appear puffed around the edges and should still be slightly jiggly in the center. Carefully remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate for at least 2 hours or overnight. Just before unlocking the springform ring, run a knife along the inside of the pan. Carefully lift the ring off.
- Whisk the cream and confectioners' sugar in a medium bowl until soft peaks form. Using a vegetable peeler, shave curls from the chocolate bar onto a plate and reserve for decorating.
- At least thirty minutes before serving, run a knife along the inside of the pan to loosen the cheesecake and carefully lift the ring off. Allow it to sit at room temperature for at least 30 minutes. Spoon the whipped cream over the top and sprinkle with chocolate curls.
- Cook's Note: For the best texture and flavor, get the freshest and best ricotta you can find.
Nutrition Facts : Calories 468.6, Fat 29, SaturatedFat 16.8, Cholesterol 179.1, Sodium 191.4, Carbohydrate 39.4, Fiber 0.5, Sugar 28.6, Protein 13.4
RICOTTA-ORANGE CHEESECAKE
Provided by Food Network Kitchen
Time 5h35m
Yield 12 Servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325°F. Wrap foil around the bottom of the springfoam pan. Bring a large pot of water to a boil and keep hot until needed. Spoon the ricotta into a mesh strainer over a large bowl until well strained.
- Brush a little of the melted butter on the inside of the springform pan. Combine the graham cracker crumbs, remaining melted butter, ¼ cup of the granulated sugar and ¼ teaspoon salt. Firmly press the mixture into the pan, on the bottom and all the way up the sides. Bake until golden brown, about 15 minutes. Set the pan on a rack to cool. Raise the oven temperature to 350°F.
- Beat the ricotta, remaining 1 cup granulated sugar, vanilla, almond extract and orange zest in the bowl of a stand mixer on medium speed until combined. Add the eggs until just combined, taking care not to overwork the mixture. Pour the mixture into the cooled crust and place the springfoam pan in a deep roasting pan. Place the roasting pan on the center oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the springform pan. Bake until just set and very lightly browned, for 1 hour and 35 minutes. The filling will appear puffed around the edges and should still be slightly jiggly in the center. Carefully remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate for at least 2 hours or overnight. Just before unlocking the springform ring, run a knife along the inside of the pan. Carefully lift the ring off.
- Whisk the cream and confectioners' sugar in a medium bowl until soft peaks form. Using a vegetable peeler, shave curls from the chocolate bar onto a plate and reserve for decorating.
- At least thirty minutes before serving, run a knife along the inside of the pan to loosen the cheesecake and carefully lift the ring off. Allow it to sit at room temperature for at least 30 minutes. Spoon the whipped cream over the top and sprinkle with chocolate curls.
SICILIAN RICOTTA CHEESECAKE
This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
Provided by Nicole
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
- Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
- Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g
ORANGE RICOTTA CHEESECAKE
Make and share this Orange Ricotta Cheesecake recipe from Food.com.
Provided by Chef mariajane
Categories Cheesecake
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F Grease and flour a 9-inch springform pan and cover outside bottom with foil.
- In large bowl, combine ricotta cheese and marmalade. Mix in eggs one at a time.
- Stir in remaining ingredients. Pour into prepared pan. Bake in prepared pan 80-90 minutes until set, but still a little jiggly in the center. Remove and let cool to room temperature.
- GLAZE: heat marmalade until warm. Spread over cooled cheesecake and refrigerate at least 4 hours or overnight.
Nutrition Facts : Calories 370.5, Fat 15.4, SaturatedFat 8.8, Cholesterol 175.3, Sodium 159.9, Carbohydrate 44.5, Fiber 0.5, Sugar 34.5, Protein 15.2
More about "orange ricotta cheesecake recipes"
ORANGE RICOTTA CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
5/5 (10)Total Time 8 hrsCategory Dessert
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and ricotta cheese until completely smooth, scraping the bowl as needed.
- In a medium saucepan over medium-high heat, bring water, orange juice, and both sugars to a boil.
ITALIAN-INSPIRED ORANGE RICOTTA CAKE | THE …
From themediterraneandish.com
EASY RICOTTA CHEESECAKE - VINTAGE KITCHEN NOTES
From vintagekitchennotes.com
MIGLIACCIO DI SEMOLA (SEMOLINA AND RICOTTA CAKE) RECIPE
From chatelaine.com
ORANGE RICOTTA CHEESECAKE - SMUCKER'S®
From smuckers.ca
RICOTTA-ORANGE CHEESECAKE - FOOD NETWORK
From foodnetwork.co.uk
ITALIAN CHEESECAKE - SIP AND FEAST
From sipandfeast.com
BEST CRANBERRY ORANGE BUNDT CAKE - BAKER BY NATURE
From bakerbynature.com
RICOTTA CHEESECAKE - JUST 3 INGREDIENTS - THE PETITE COOK™
From thepetitecook.com
ORANGE RICOTTA CHEESECAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
ORANGE OR CLEMENTINE RICOTTA CHEESECAKE | LOVEFOODIES
From lovefoodies.com
ORANGE-VANILLA RICOTTA CHEESECAKE - GREATIST
From greatist.com
ORANGE RICOTTA CHEESECAKE | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
ORANGE RICOTTA CHEESECAKE - RECIPE - COOKS.COM
From cooks.com
BAKED BLUEBERRY LEMON CHEESECAKE - HEALTHY FOOD GUIDE
From healthyfood.com
BAKED ORANGE RICOTTA CHEESECAKE | BAKING RECIPES | GOODTO
From goodto.com
RICOTTA CHEESECAKE WITH BLOOD ORANGE MARMALADE GLAZE
From williams-sonoma.com
BLOOD ORANGE RICOTTA & MASCARPONE CHEESECAKE RECIPE
From askchefdennis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love