Ricotta cheesecake recipe anyone??

[Melissa]

Looking for a simple and good-tasting ricotta cheesecake recipe. Anyone have one to share?

[sunnygrl]

i made one about 15 years ago... hubby was not impressed so never tried a second... so no help here :P

[goatsareus]

ohhh, one of my favorite things to do, make cheesecake from home made ricotta. It will not taste one made from cream cheese so get your mind and taste buds ready for that. I made this one last week and made a blueberry topping to go with, but it did not need it. The best advice I can give is they take an incredible amount of flavoring.

Ricotta Cheesecake with no crust

6 large eggs
2/3 cup sugar
6 T. pure vanilla
1 T. almond extract
2 drops lemon oil
2 pounds ricotta cheese

Preheat oven to 325*F. Spray pan with oil. Separate eggs, put whites in bowl to be beaten to hold stiff peaks. Put yolks, sugar, vanilla, almond extract and lemon oil in food processor bowl and process about one minute. Add cheese, and process til smooth. Beat egg whites and fold cheese mixture into the egg whites. Scrape into prepared pan and smooth top of cake with spatula. Bake until top is deep golden brown and the sides start to pull away from the pan, about 1 hour and 20 minutes. Cool completely, cover and refrigerate at least 6 hours or overnight. Can dust top with powdered sugar.

[Shinsan]

Sicilian Ricotta Cheesecake

Not exactly a simple throw-it-together and bake recipe, but this one is well worth the effort.

Preparation Time 20 minutes, Cooking Time 65 minutes

Ingredients (serves 12)
1/2 cup hazelnuts
2 cups fresh ricotta
1/2 cup caster sugar
1/2 cup sour cream
2 eggs, lightly whisked
4 oz. 70% cocoa dark chocolate, coarsely chopped
1/2 cup mixed peel
2 tbs brandy
Icing sugar mixture, to dust
Shortcrust pastry
1 cup plain flour
1/2 cup almond meal
1/3 cup icing sugar mixture
4 1/2 oz. chilled butter, chopped
1 egg yolk

Method:
To make the pastry, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Preheat oven to 400°. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 8" (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
Meanwhile, spread the hazelnuts over a baking tray and bake in oven for 10 minutes or until lightly toasted. Set aside for 5 minutes to cool slightly. Place the hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
Combine the hazelnuts, ricotta, sugar, sour cream, egg, chocolate, mixed peel and brandy in a large bowl.
Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray and bake in oven for 10 minutes. Remove the paper and weights, rice or dried beans and bake for a further 10 minutes or until golden. Remove from oven and reduce temperature to 350°.
Spoon the ricotta mixture into the pastry base and use the back of a spoon to smooth the surface. Bake in oven for 45 minutes or until filling is just set. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 1 hour or until cool (this will prevent the cake from cracking). Remove from oven and cover with plastic wrap. Place in the fridge for 2 hours to chill. Dust with icing sugar to serve.

[Selena]

You want a true cheesecake or a ricotta "pie" that is in a graham cracker crust? I have a recipe for a pie, not a true cheesecake per se. Of course it is at home (and if I can find it)

Ricotta Cheesecake
Air Date: 5/30/2008 -- Mr. Food
8 to 10 servings

3/4 cup graham cracker crumbs
2 tablespoons butter, melted
1 (15-ounce) container part-skim ricotta cheese
1 cup plain low-fat yogurt
3/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 (8-ounce) package reduced-fat cream cheese, softened
2 eggs
2-1/2 teaspoons vanilla extract


1. Preheat oven to 350°F. In a small bowl, combine graham cracker crumbs and melted butter; press into bottom and up sides of a 9-inch deep-dish pie plate. Bake 3 to 5 minutes, until lightly browned; let cool. (Leave the oven on.)

2. In a large bowl, with an electric beater on medium speed, combine ricotta cheese, yogurt, sugar, flour, and lemon juice until smooth; set aside.

3. In another large bowl, with beater on medium speed, beat cream cheese, eggs, and vanilla until thoroughly combined. Add ricotta mixture, beating on low speed until well combined. Pour into pie crust and bake 60 to 65 minutes, or until center is nearly set. Cool 30 to 45 minutes then refrigerate overnight before serving.

NOTE: Why not top this with fresh strawberry slices or whole blueberries or raspberries?

[goatsareus]

are you making your own ricotta cheese?