Sunday, May 15, 2011

Ricotta Cheesecake

My husband came across this recipe in the May issue of Bon Appetit.  It reminded him of a cheese cake that his Italian grandmother used to prepare.  The most difficult part of this recipe was finding an 8-inch spring form pan.  After an extensive search of the house and three trips to different retail stores, this marvelous cheese cake was concocted.  


Ricotta Cheesecake
Recipe from Gina DePalma- New York City


Ingredients:
2-15 ounce containers whole-milk ricotta
1 tablespoon unsalted butter, room temperature
1 tablespoon, plus 1 cup sugar
3 tablespoons unseasoned dry breadcrumbs
2-8-ounce packages cream cheese, room temperature, cut into cubes
2 large eggs
2 tablespoons salt-free matzo meal
1 tablespoon fresh lemon juice
2 teaspoon vanilla extract
1/8 teaspoon kosher salt
Powdered sugar (for dusting)

Special equipment: 8"-diameter springform pan with 2 1/2"-high sides.

Directions:
Put ricotta in a large fine-mesh strainer set over bowl.  Drain for 30 minutes.

Arrange rack in lower third of oven and preheat to 350 degrees F.  Grease an 8"springform pan with 
2- 1/2" high sides with butter.  Mix 1 tablespoon sugar and breadcrumbs in a small bowl.  Sprinkle over buttered pan to coat.  Tap out excess crumbs.

Transfer ricotta to a processor.  Puree for 15 seconds.  Scrape down sides of processor; puree until smooth.  Add cream cheese; puree until smooth.  Add the remaining sugar and all other ingredients; puree, scraping down sides occasionally, until smooth, about 30 seconds.  Scrape batter into prepared pan.

Bake cheesecake until golden brown and just set, about 1 hour 15 minutes.  Transfer to a rack and let cool in pan ( cake will fall slightly).  Refrigerate uncovered until cool, about 3 hours.  Then cover and chill overnight.

Note: This cheesecake needs some form of starch to absorb the liquid in ricotta. Matzo Meal works best.

Enjoy!

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52 comments:

Happier Than a Pig in Mud said...

Looks great and very creamy:@)

Subhashini said...

The piece of cake is mouthwatering.

Tanna at The Brick Street Bungalow said...

Yummmmm....

Did it satisfy your husband's walk down memory lane? It looks delicous!

Food, Fun and Life in the Charente said...

I have never found a cheese cake that I did not like so I am sure this will be no exception :-) Diane

Carol @ There's Always Thyme to Cook said...

I was wondering about the matzoh meal, then I read to the end! Great looking cheesecake!

Parsley Sage said...

Mmm! That's a fantastic looking cheesecake, well worth the extra work to find the pan :) Thanks for sharing!

christo AKA doggybloggy said...

what a plump and rich looking cake - would love to sink a fork into that....

Michael Toa said...

I first had ricotta cheesecake when I was in NYC and I loved it. Never thought to actually make it at home.. don't know why. Thanks for sharing the recipe :) Enjoy your Sunday.

The Glamorous Gourmet said...

OMG that cheesecake looks divine!!! I wish I had a piece right now - YUM! I also had alot of trouble finding an 8" springform pan - a friend of mine finally found one at Sur La Table and gave it to me for my birthday. Problem solved!

Design Wine and Dine said...

I am a HUGE ricotta fan! I would be in heaven if this were presented to me! I have the right pan so no excuse not to make, right???!

Abbey said...

Let me wipe the drool off my keyboard...
yum! Cheesecake of any kind makes me incredibly happy!!

Brenda said...

I was eyeing this recipe! I just made the Ragu Bolognese last night from the same issue. Incredible! I'll have to make this cheesecake now, it looks SO good!

Kitchen Butterfly said...

It looks great Velva. There are some recipes that give us a punch int he stomach and get us up and baking. This reminds me of a cake I made a couple of days ago after seeing Antonia Carluccio and Gennaro, his friend on '2 greedy Italians'. My husband has had a wedge every evening since. Hope you're well my friend!

Jen_from_NJ said...

Velva this looks just amazing! Looks just like the cheesecake that I get at a local Italian restaurant - it is so good! ...and I already have the pan!

Taste of Beirut said...

I have tried many cheesecake recipes and I prefer by far the one with ricotta; great cake!

sangeeta said...

A gorgeous slice of a simple cheesecake :)

Hamaree Rasoi said...

Cheesecake looks delicious and tempting.

Deepa
Hamaree Rasoi

Sommer J said...

Never had ricotta cheese cake- definitely must try :)

Gianni said...

Dopo aver fatto il mio primo New York cheesecake a base di philadelfia credo che potrei provare anche questa ricetta! Bravissima

Farmchick said...

Cheesecake is a favorite of mine and this ricotta version sounds lovely!

T.W. Barritt at Culinary Types said...

I think I went through a similar search for an 8 inch spring form recently. No luck, although I swear I own three! The cake was flatter than it should have been! This looks fantastic!

michelangelo in the kitchen said...

This is a delicious ricotta cheesecake Velva! I particularly like your matzo meal tip. Your recipe is to try definitely. Simply delightful! Cheers!!!

Betsy from Tennessee said...

Hi Velva, WOW---that is a fabulous recipe... Too bad I'm on Weight Watchers and can't eat anything like that right now... Grrrrrrr... BUT--I'll keep that recipe to make sometime when we have company... Thanks!!!
Hugs,
Betsy

Claudia said...

My mother made this for me two weeks ago. We're still talking about it. This is cheesecake perfection! Your photo attests to its glories.

That Girl said...

I think if I let my husband read these magazines we'd be a million pounds each with the recipes he'd pick out.

Chef E said...

Hubby loves this version. I made a lemon version last week...ummm sugar! :)

Gina Melton said...

This is exactly how I remember my Mom making ricotta pie. She used to make a Nick Malgieri version but this Easter, we couldn't find the recipe. I'm going to try this one! (His used a springform pan also)

A Feast for the Eyes said...

You're killing me! I've been craving a ricotta cheesecake. This one looks like the slice I've been fantasizing about. Can you ship to California? Sorry I've been so scarce. I'm on vacation, so I'm trying to make my rounds to my blogger buddies.

Mehjabeen Arif said...

Wow. this looks so tempting : )

Following U :)

Do visit me as time permits
http://comeletseat.blogspot.com

5 Star Foodie said...

This cheesecake looks amazing, would sure love a slice with my cup of coffee right now!

Raina said...

This looks fantastic. Reminds me of something my Nonni would have made too:)

Kat said...

Looks so good. I love cheesecake.

Barbara said...

I've been seeing several recipes for ricotta cheesecakes lately. Perhaps it's a dessert we think of when summer is here?
It's an interesting recipe, Wanda, with the bread crumbs and matzo meal to absorb the ricotta liquid. Looks delicious. Copied already!

aipi said...

Looks fantastic ~ I could devour it all in no time :))
US Masala

LaDivaCucina said...

LOVE ricotta cheesecake, it's so much lighter than regular. Also great with fresh strawberry sauce! YUM!

teresa said...

gorgeous! i love cheesecake, and the ricotta sounds wonderful!

Lisa @ Two Bears Farm said...

It's beautiful! So I guess most springforms are 9 inch then? I think mine is 9 inch too. It's one of those things I don't use very often - but I'm glad it's around when I need it!

IM said...

I love untraditional cheesecakes, meaning not the ones made from cream cheese. I make a goat cheese one, here is the recipe for anyone who wants to try it outhttp://infooditrust.blogspot.com/2010/08/lemon-scented-goat-cheese-cake-with.html

Megan Carroll said...

Ricotta is one of my favourite things to make... ricotta cheese cake is the perfect solution to "what should we make for dessert?".

Megan Carroll said...

PS perusing your blog for apron inspiration.

Mimi said...

I'll have my slice with a few fresh strawberries.
Mimi

Rosa's Yummy Yums said...

It looks so delicious! Ricotta is such a wonderful cheeese.

Cheers,

Rosa

Angie's Recipes said...

So smooth and creamy! This is exactly my type of cheesy treat.

Chris's Gourmet Fashion said...

WOW this looks simply delicious. I love ricotta and anything made with it ... I'd like to try this, not sure if I can make it look as good as your photo though:) I saw that note about adding some strawberries on the side, great idea!

foodwanderings said...

I literally gasped when I saw the pic. I can taste the cheesecake, almost can imagine it! :) Beautiful, just so pretty! Love cheesecakes and this ricotta one looks fantastic!

Rambling Tart said...

That does look so scrumptious, Velva. I would've loved that with my tea this afternoon. :-)

Karen Harris said...

I received an 8" springform a couple of years ago as a free gift from Southern Living and was wondering what to do with it. Thanks Velva, now it has a purpose. This just looks great.

Zoe said...

Ricotta cheesecake is always great being lower in its fat content and yet so nice and creamy. Your cheesecake looks so yummy!

Heather @girlichef said...

I've always wanted to make a ricotta cheesecake...it looks mouthwatering!

SavoringTime in the Kitchen said...

I've never tried making a ricotta cheesecake. This looks like a great one!

The Japanese Redneck said...

That looks very yummy!

Lea Ann said...

Beautiful....how did I miss that recipe in Bon Appetit?????

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