This Lemon Ricotta Cheesecake is a unique mild Italian-style Cheesecake. It is light airy and fluffy. Subtle hints of Vanilla and Lemon bring out the lovely bright flavor in this cheesecake.
What does Ricotta Cheesecake taste like?
Ricotta Cheesecake offers a milder flavor compared to its American-style counterpart, which typically carries a slight tang from cream cheese. Ricotta cheese itself is known for its mild and sweet profile. In my rendition of Lemon Ricotta Cheesecake, I've incorporated a hint of lemon zest and juice, lending a refreshing zing to the dessert. To enhance the creaminess and balance the flavors, I've added a bit of cream cheese into the mix. This not only contributes to the smooth texture but also elevates the overall richness of the cake. Paired with a fruit compote, the tart sweetness provides a perfect contrast to the cheesecake's subtle sweetness, resulting in a harmonious flavor experience that isn't overly sweet.
Moreover, the cake is easy to make, and unlike other cheesecakes, you don't have to bake it in a water bath. These small cracks are perfect for soaking in the juices of the fruit topping.
Pro Tip: When working with phyllo dough; it helps if you keep the dough covered with a damp kitchen towel to prevent it from drying out. That way the dough stays moist, and doesn't crumble.
Ricotta:
When selecting ricotta cheese for your cheesecake, opt for whole milk ricotta for the best results. Low-fat varieties tend to have a grainy texture that can affect the final outcome. While fresh ricotta is ideal if available, brands like Calabro, found at Whole Foods, or Calbani, available at other markets, offer excellent options. The secret lies in whipping the ricotta thoroughly to achieve a creamy consistency that will enhance the texture of your cheesecake.
Serving Suggestions:
This cheesecake is delightful on its own, but it can also be elevated with a variety of toppings and accompaniments. A dollop of freshly whipped cream adds a luxurious touch, while a drizzle of lemon curd enhances the citrus flavor. Fresh berries or a sprinkle of powdered sugar can provide a burst of color and sweetness. Enjoy!
Other Cheesecake Recipes You Might Like:
BLACK AND WHITE CHEESECAKE (RUSSISCHER ZUPFKUCHEN)
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Recipe
Lemon Ricotta Cheesecake
Ingredients
- 12 sheets phyllo dough (14 x 9 in.) thawed
- 6 tablespoon butter - melted
- 32 oz whole milk ricotta cheese - completely drained, room temperature (I'm using Calbani Brand)
- 8 oz cream cheese -room temperature
- ΒΌ cup heavy cream
- β cup sugar
- 2 teaspoon lemon zest - alternatively use Orange zest
- 1 tablespoon lemon juice - alternatively use Orange juice
- 2 teaspoon vanilla extract
- 3 large eggs -room temperature
Cherry Compote Topping: (Optional)
- 2 cups cherries
- Β½ cup sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven to 350 Β°F / 180 Β° C1. Using a 9 inch greased springform pan, place one sheet of phyllo dough and press onto the bottom and up the sides of pan; brush with melted butter. Layer with remaining phyllo sheets, brushing each layer and placing the sheets on top of each other.2. In a large bowl, with an electric mixer beat the ricotta cheese, cream cheese, and cream. Mix on high speed until smooth and creamy. Add sugar, vanilla extract, lemon zest and juice, pulse quickly. Then add the eggs, one at a time, and continue to mix until combined. Pour into prepared crust, and smoothen the top.3. Bake for 60 minutes. Turn the oven off and let cheesecake sit in the oven another 30 minutes.4. Remove cheesecake from ovenand allow to cool slightly. Transfer to the refrigerator and let cool for at least 2 hours.6. Release the cake frome the mold. Serve with a dusting of powdered sugar, and either fresh berries, or a berry compotte. I served mine with a cherry compote. Simply combine pitted cherries with sugar and lemon juice in a sauce pan. On medium heat bring fruit to a simmer, until slightly thickened. That will take about 10 minutes. Pour over cooled cheesecake. Enjoy!
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