This ricotta cheesecake is amazing! The best I’ve ever had.
If you’ve never tasted ricotta cheesecake, or had it once or twice and were unimpressed, then I strongly urge you to give this version a try. Use the best ingredients you can get your hands on, particularly when it comes to the ricotta cheese, and set aside any ideas on how you think cheesecake should taste. This will blow your mind.
High-quality whole milk ricotta cheese is processed in a food processor until smooth.
Then it is mixed with the other ingredients. A fair amount of orange zest really complements the cheese. This isn’t a very sweet cheesecake, but it is made with some sugar.
These ingredients are all mixed together and then stiff egg whites are folded in.
The cheesecake is baked in an unlined springform pan. Just a coating of butter and sugar is needed to keep the cake from sticking.
I always get a little uneasy when baking cheesecakes and I see how high the batter is in the pan before baking. But even though the cake does rise a bit while baking, it never spills over.
Unlike cream cheese cheesecakes, this ricotta version does not require a bain-marie. I simply placed it on top of baking pan in case anything leaked out of the springform seams and put it in the oven.
The cheesecake puffs up like a soufflé thanks to the beaten egg whites and then falls shortly after being removed from the oven. It smells so good!
Depanning the cheesecake was pretty easy and it’s a fairly hardy cake for as soft as it is. The MSBH contains a little trick that really helped in getting it out of the pan and off of the base without having it fall to pieces.
Mine went a little schlumpy on one side but I didn’t worry about it. It’s a very rustic sort of dessert.
Needless to say, it was a huge hit. I even had two people try it who were affirmed ricotta cheesecake haters and after a couple bites they said they just hadn’t come across the right ricotta cheesecake until this one!
An unexpected bonus for me was how easily the cheesecake can be cut into small, bite-size pieces. I love packing up my lunch in my bento box and I’m always looking for little things that can be neatly put inside. One little square of ricotta cheesecake is the perfect bento-sized dessert.