Skip to main content

Ricotta Cheesecake

 Welcome back! 

Today, we have another cheesecake recipe, this time putting a little spin on the main attraction of the dish: the cream cheese, in which we incorporated some ricotta cheese. Another variation we implemented was the Ritz cracker crust. Of course, any other crust would work just fine with this cheesecake, but we wanted to try something a little different - the flavor of the crackers certainly makes for an interesting combination.

Ricotta Cheesecake

Makes a 9" cheesecake

Ingredients:

Crust:
  • 2 sleeves of Ritz crackers
  • 5 tablespoons melted butter
Filling:
  • 2 8-ounce boxes of cream cheese, room temperature
  • 15 ounces ricotta cheese
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • 12-16 ounces cranberry or other fruit preserves (optional)

Directions:

  1. Prepare the crust:
    1. Crush the Ritz crackers.
    2. Mix the melted butter into the crushed crackers until even.
    3. Press the crust down into the bottom of the cheesecake pan.
    4. Bake in the oven at 350°F for 10 minutes.
  2. Prepare the filling:
    1. In a food processor, place the cream cheese, ricotta cheese, lemon juice, and sugar. Pulse until this mixture is even.
    2. One at a time, add the eggs and pulse to mix.
    3. Add the vanilla and flour and mix.
  3. Optionally, on top of the crust, spread a layer of the preserves.
  4. Pour the filling into the cheesecake pan.
  5. Bake in the oven at 325°F in a hot water bath for about 80 minutes.
The addition of ricotta cheese does change the texture of the cheesecake quite a bit - it gets that sort of granular feeling that is characteristic of this ingredient. However, it still tastes great, and honestly, the flavor of the ricotta cheese blends in perfectly with the rest of the ingredients. The cranberry preserves was just a fun addition to spice things up even more, and it adds a little bit of flavor variety to the dish.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more