Ricotta Cheesecake
Submitted by lisalovesjordank
Italian-style ricotta cheesecake with orange zest and buttermilk on a ginger graham cracker crust. Lighter than cream cheese cheesecake with a delicate, fluffy texture.
YIELD
16 servingsPREP
20 minCOOK
50 minREADY
80 minThis isn’t your dense New York-style cheesecake. Ricotta makes a lighter, airier cake with a slightly grainy texture that’s more Italian bakery than American diner. Two full containers of part-skim ricotta blended with eggs, buttermilk, orange zest, and orange juice create a filling that’s bright and citrusy.
The crust has a twist. Ground ginger in the graham cracker mixture adds a warm, spicy note that you don’t expect and it plays off the orange in the filling beautifully. Pre-baking the crust for 5 to 8 minutes sets it firm so it holds up under the wet filling without getting soggy.
A pan of water in the bottom of the oven creates steam that prevents the top from cracking as the cheesecake bakes. It’s a simple trick that makes a big difference in presentation.
Chef Tips
- Process the filling until truly smooth. Ricotta has a naturally grainy texture, and under-processing leaves visible curds in the finished cake.
- Let the crust cool completely before pouring in the filling. Hot crust can cook the bottom of the filling unevenly.
- The cheesecake is done when the center is set but still has a slight jiggle. Over-baking makes it dry and crumbly.
- Cool in the oven with the door cracked open for 30 minutes before refrigerating. Rapid temperature changes cause cracking.
Variations
- Swap the orange zest and juice for lemon for a classic Italian lemon ricotta cheesecake.
- Add ¼ cup of mini chocolate chips folded into the filling for a cannoli-inspired version.
- Top with fresh berries or a drizzle of honey before serving.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Grease, or spray with nonstick spray, a 9 inch springform pan .
To make the crust, place the graham crackers, butter, brown sugar, and ginger in the bowl of a food processor and process until well combined.
Press into the bottom of the springform pan.
Place the pan in the oven and bake 5 to 8 minutes.
Remove from the oven and set aside to cool.
To make the filling, place the ricotta, eggs, egg white, buttermilk, sugar, vanilla, orange peel, and juice in the bowl of a food processor or electric mixer and process or mix until smooth.
Pour the mixture into the cooled crust, put on a baking sheet, place in the oven, and place a pan of water in the bottom of the oven.
Bake 45 to 60 minutes, or until set.
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