Italian Style Ricotta Cheesecake
Yield: 12 people 1- 8" cake
- Ricotta Cheese 3c (744g)
- Granulated Sugar ¾ c (150g)
- Egg Yolks 2 Large (36g)
- Egg Whites 2 Large (60g)
- granulated Sugar 2 Tablespoons (25g)
- Heavy Cream ¼c (58g)
- All Purpose Flour ¼c (32g)
- Lemon Zest from 1 large lemon
- Vanilla Extract 1 Tablespoon
- Prepare an 8”x3” round cake pan. Trace a circle onto a piece of parchment paper using the cake pan as a guide and cut out the circle. Generously grease the cake pan with Pan Grease, place the parchment circle into the bottom of the pan and then grease the parchment lightly as well.
- Preheat oven to 350 degrees F
- *I do not use spring form pans for cheesecakes, but you may if you prefer.
- Place this prepared pan inside of another pan of a larger diameter, I use a 10″ or 12″ diameter for the water bath pan. Meanwhile, set a pot of water or tea kettle on the stove and bring the water to a boil. This hot water and larger pan will be used to create a water bath
- Place the ricotta cheese in a food processor with the flour, and process smooth. Just about 30 seconds.
- Add the sugar and process until it is well combined.
- Meanwhile in a medium bowl whisk the egg whites until frothy while slowly sprinkling in the 2 Tablespoons of sugar. Continue beating until you have reached a soft peaked meringue. Reserve.
- In a separate bowl combine the heavy cream and egg yolks together. Add the lemon zest and vanilla extract to this. Whip just until well combined.
- Slowly add the heavy cream/egg yolk mixture to the ricotta cheese in the food processor while pulsing to blend.
- Transfer this entire batter to a large mixing bowl and fold in the soft peaked meringue.
- Pour the batter into prepared cake pan and bake in preheated 350 degree F oven in a water bath for 1 hour.
- Once the hour has passed, you will turn the oven off, but leave the cheesecake in for another hour.
- Check out this video for How to Know When Your Cheesecake Is Done
- The nature of Italian Cheesecake is that it will crack slightly. It may puff up during baking only to deflate upon cooling, this too is normal.
- Cool completely, then turn out onto serving plate. I like to sprinkle powdered sugar over top before serving.
Refrigerate for up to 1 week, freeze for 2 months.