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Ricotta Cheesecake: A Creamy and Light Italian Delight
A Little History
Ricotta cheesecake is a classic Italian dessert that is lighter and fluffier than its American counterpart. Made with ricotta cheese instead of cream cheese, this cheesecake has a smooth, airy texture and a subtle sweetness. It is a beloved treat in Italian households and is often served during festive occasions and family gatherings.
When to Serve
Ricotta cheesecake is perfect for special occasions, holidays, or any time you want to indulge in a delightful dessert. It can be served after dinner, as part of a dessert spread, or enjoyed with a cup of coffee or tea.
Best Pairings
Pair ricotta cheesecake with a glass of Moscato or Vin Santo, both sweet Italian dessert wines. For a non-alcoholic option, serve it with a cup of espresso or a fragrant herbal tea.
Ingredients
For the Crust:
200 g (2 cups) graham cracker crumbs or digestive biscuits
100 g (1/2 cup) unsalted butter, melted
2 tbsp granulated sugar
For the Filling:
500 g (2 cups) ricotta cheese, drained
200 g (1 cup) granulated sugar
4 large eggs
1 tsp vanilla extract
Zest of 1 lemon
Zest of 1 orange
200 ml (3/4 cup) heavy cream
For the Topping (optional):
Fresh berries or fruit compote
Powdered sugar for dusting
Step-by-Step Instructions
Preparation
1. Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
Press the mixture evenly into the bottom of the prepared springform pan.
Bake in the preheated oven for 10 minutes, then remove and let cool.
Making the Filling
3. Prepare the Ricotta Filling:
In a large mixing bowl, beat the ricotta cheese and sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, lemon zest, and orange zest.
Gradually add the heavy cream, mixing until fully incorporated.
Baking
4. Bake the Cheesecake:
Pour the ricotta filling over the cooled crust in the springform pan.
Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate for at least 4 hours or overnight before serving.
Serving Tips
5. Serve the Cheesecake:
Run a knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the springform pan.
Transfer the cheesecake to a serving plate.
Top with fresh berries or fruit compote, and dust with powdered sugar if desired.
Nutritional Information (per serving, based on 12 servings)
Calories: 300
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 25g
Sugar: 20g
Protein: 7g
Sodium: 150mg
Shortcuts and Tips
Store-Bought Crust: Use a pre-made graham cracker crust to save time.
Make-Ahead: Prepare the cheesecake a day in advance and refrigerate until ready to serve.
Flavor Variations: Add a tablespoon of liqueur, such as limoncello or amaretto, to the filling for extra flavor.
Story
Imagine a sunny afternoon in a picturesque Italian village. The air is filled with the scent of blooming flowers and the distant sound of laughter. You sit at a charming outdoor café, savoring a slice of ricotta cheesecake. The cake's creamy texture and subtle citrus notes dance on your palate, bringing a sense of bliss and contentment. This classic Italian dessert, with its light and airy filling, is the perfect treat to enjoy while soaking in the beauty of the moment. Each bite transports you to a place of warmth and joy, creating a memorable experience.