Forget heavy, dense cheesecakes—ricotta cheesecake is the airy, melt-in-your-mouth dessert you didn’t know you needed. It’s light, subtly sweet, and incredibly simple to make once you know the dos and don’ts. Let’s look at the correct method (and important cooking details) to prepare it at home.
Gather All Ingredients
You’ll need 2 cups full-fat ricotta cheese, 3/4 cup sugar, 3 eggs, 1 teaspoon of vanilla extract, lemon or orange zest, 2 tablespoons of cornstarch or all-purpose flour, and a pinch of salt. Optional: 1/4 cup heavy cream for extra richness.
Use High-Quality Ricotta
Not all ricottas are the same. You must choose a full-fat, high-quality ricotta with a smooth, creamy consistency. If it feels grainy, drain it in a fine mesh strainer for an hour to remove excess moisture, which will result in a silkier cheesecake.
Bring The Ingredients To Room Temperature
Cold ricotta, eggs, and cream create a lumpy batter that doesn’t mix well. Before you start, keep the ingredients at room temperature for at least 30 to 45 minutes. This will help create the perfect velvety texture that’s otherwise tough to achieve.
Add A Hint Of Citrus
Ricotta cheesecake isn’t just about the cheese. It’s also about the balance. Adding lemon or orange zest cuts through the richness and enhances the delicate flavors. The subtle citrus aroma makes every bite more fulfilling without overpowering the dessert.
Use Just The Right Amount Of Sugar
Too much sugar can make this cheesecake overly sweet and mask its delicate flavor. So, stick to 3/4 cup for a classic 9-inch cake. It’s enough to provide the right level of sweetness while enriching the ricotta’s creamy flavor.
Skip The Crust For An Authentic Touch
Traditional ricotta cheesecakes don’t need a crust. The naturally rich texture holds its shape beautifully. If you still prefer a crust, go for crushed biscotti or graham crackers with melted butter. They form a light, crispy contrast.
Don’t Overmix
Overmixing the batter incorporates too much air, which might cause the cheesecake to puff up and collapse. So, blend gently in slow motion and stop as soon as the ingredients are combined. A smooth but slightly dense batter is ideal here.
Bake Low And Slow
Are you wondering how to ensure a creamy, luscious consistency for your cheesecake? The key is that high temperatures tend to dry out ricotta cheesecake. To avoid that, bake it at 325°F for 50 minutes until the edges are set but the center still jiggles slightly.
Let It Cool Gradually
Turn off the oven, open the door, and let the cheesecake sit for about 30 minutes before taking it out. Otherwise, a sudden change in temperature can cause cracks on the surface. After 30 minutes, pull it out and refrigerate it for at least four hours.
Serve It Simple Or With A Twist
Enjoy ricotta cheesecake as is, or top it with honey, fresh berries, sliced almonds, or a dusting of powdered sugar. For a richer experience, a drizzle of dark chocolate or a spoonful of fig jam adds an indulgent finishing touch.
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