Tag: Cheesecake

Pumpkin Ricotta Cheesecake

pumpkin ricotta cheesecake

I like to tweak recipes. Sometimes it’s not a very noticeable change and other times I create a new version of something I’ve done in the past. This Pumpkin Ricotta Cheesecake is a remake of a traditional Italian Ricotta Cheese that I did a couple of years ago. I thought a pumpkin version for Thanksgiving was just what we needed this year!

This dessert whips up in a matter of minutes. Make it the day before and let it sit, refrigerated of course, which allows the flavors to meld. It also takes the pressure off on Thanksgiving day to have the dessert already done. Take it out of the refrigerator an hour before serving to warm up, and add a dollop of whipped cream for a delicious garnish.

Making the Pumpkin Ricotta Cheesecake

Preheat the oven to 300ºF and lightly grease a 9-inch springform pan with a little unsalted butter. I use a small piece of wax paper and a dab of butter, about 1 teaspoon, and smear it over the bottom and sides of the pan.

greasing the pan for pumpkin ricotta cheesecake

Sprinkle a tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides too.

pumpkin ricotta cheesecake

Line a 13 by-18-by-1-inch baking sheet with parchment paper. Sometimes a springform pan leaks and this keeps the bottom of your oven clean.

Place the ricotta cheese, sugar, pumpkin powder, cinnamon, ginger, salt, and cloves in a mixing bowl.

pumpkin ricotta cheesecake

Beat with a whisk attachment until combined, or in a bowl with a hand whisk. Make sure there are no lumps.

If you are mixing by hand, the eggs are best beaten first and then added to the batter. I use the empty ricotta cheese container to avoid using another bowl. Simply crack the eggs into the container, cover, and shake to scramble.

pumpkin ricotta cheesecake

Add the eggs and vanilla to the batter and whisk until smooth.

pumpkin ricotta cheesecake batter

Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 1 hour 20 minutes. The cake is done when it’s set in the center and the sides are lightly golden brown.

Remove and cool for 5 minutes. Take a sharp knife and run the blade around the inside of the pan to make sure the cake isn’t sticking; then release the side panel. Once the cake is cool, refrigerate.

pumpkin ricotta cheesecake

 

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Pumpkin Ricotta Cheesecake

pumpkin ricotta cheesecake

A quick and easy dessert that can be made a day in advance. Take the cake out of the refrigerator an hour before serving to warm up. Serve with a dollop of whipped cream!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Dessert

Ingredients

2 pounds whole milk ricotta cheese
2/3 cup granulated sugar, plus 1 tablespoon more for the pan
1/2 cup pumpkin powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon ground cloves
5 large eggs
1 1/2 teaspoons vanilla

Garnish
whipped cream

Instructions

Preheat the oven to 300ºF and lightly grease a 9-inch springform pan with a little unsalted butter. I use a small piece of wax paper and a dab of butter, about 1 teaspoon, and smear it over the bottom and sides of the pan. Sprinkle a tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides too.

Line a 13 by-18-by-1-inch baking sheet with parchment paper. Sometimes a springform pan leaks and this keeps the bottom of your oven clean.

Place the ricotta cheese, sugar, pumpkin powder, cinnamon, ginger, salt, and cloves in a mixing bowl and beat with a whisk attachment until combined, or in a bowl with a hand whisk. Make sure there are no lumps.

If you are mixing by hand, the eggs are best beaten first and then added to the batter. I use the empty ricotta cheese container to avoid using another bowl. Simply crack the eggs into the container, cover, and shake to scramble.

Add the eggs and vanilla to the batter and whisk until smooth.

Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 1 hour 20 minutes. The cake is done when it’s set in the center and the sides are lightly golden brown.

Remove and cool for 5 minutes. Take a sharp knife and run the blade around the side of the pan; then release the side panel. Once the cake is cool, refrigerate.

Keywords: Ricotta cheesecake, pumpkin cheesecake, cheesecake, Italian cheesecake, pumpkin,

Ricotta Cheesecake

For months our friend Bobby has been talking about ricotta cheesecake. We had dinner at their home on Saturday and I decided to surprise him and make one. I scoured my Italian cookbooks and then my
baking cookbooks and couldn’t find a recipe. I turned to the internet and found three that use only ricotta cheese.

All three were similar. Each required 6 eggs, the quantity of ricotta varied from 1 1/2 to 2 pounds, sugar from 2/3 to 3/4 cup, salt from none to 1/4 teaspoon and allrecipes.com included 1/3 cup flour. The flavorings varied from vanilla and salt to the zest of either an orange or lemon, or both, and cinnamon.

I opted for two pounds whole milk ricotta cheese and 2/3 cup sugar to add a subtle amount of sweetness. There’s lots of moisture in the cheese and eggs so I decided to use a starch to maintain structure. I chose cornstarch for a delicate texture, its binding properties are not as strong as wheat flour. Salt is a given, it highlights flavor. Next I added four large eggs. The batter was too thick so I added one more and the consistency was just right. For flavorings I liked the idea of both orange and lemon zest and some vanilla to round things out.

The cake was a success. I thought the sweetness, texture and flavors were just what I had hoped for. Bobby loved it but said he’d prefer a cake with more height. Next time I’ll try a smaller springform pan.

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Ricotta Cheesecake

Best if made the day before.

  • Prep Time: 20 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 40 mins
  • Yield: 1 nine-inch cake

Ingredients

  • 2 pounds whole milk ricotta cheese
  • 2/3 cup granulated sugar, plus more for the pan
  • 1/4 cup cornstarch
  • 1/4 teaspoon Kosher salt
  • 5 large eggs
  • zest of 1 medium orange, about 1 tablespoon
  • zest of 1 large lemon, about 1 1/2 teaspoons
  • 1 1/2 teaspoons vanilla

Instructions

  1. Preheat the oven to 300ºF and lightly grease a 9-inch springform pan. Sprinkle a generous tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides.
  2. Place the ricotta cheese and sugar in a mixing bowl and beat with a whisk attachment until combined.
  3. Mix in the cornstarch and salt.
  4. Add the eggs, all at once is fine, and beat until well blended.
  5. Finally, stir in the orange and lemon zests and vanilla.
  6. Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 1 hour 20 minutes. The cake is done when it’s set in the center and the sides are lightly golden brown.
  7. Remove the to a cooling rack and cool for 5 minutes. At this point you want to loosen the cake from the sides of the springform pan with a sharp knife. Just run it along the side. Now you can unsnap the side of the pan or not. I was traveling with my cake and wanted to leave the sides on for protection. Once the cake has cooled, refrigerate.
  8. About 1 hour before dessert, take the cake out of the refrigerator to bring to room temperature.

 

* The websites were allrecipes.com, foodnetwork.com and marthastewart.com.