I confused, I need to know the correct size of the pan it says 3×10. Stand the cake in a few inches of scalding hot water until the pan feels warm (a roasting pan works well for this). I used an immersion blender before adding the mascarpone to get a REALLY creamy texture. For the Crust: Add the cookie crumbs, melted butter, and salt to the pan, and stir with a fork until well combined. Unlike classic New York-style cheesecake, this lemon-ricotta cheesecake is sheathed by a simple cookie-crumb dusting, which allows it to come together in no time. The flavor, texture, and appearance of this cheesecake can vary substantially depending on the composition of the ricotta itself, so expect deviations from brand to brand and style to style, depending on factors such as fat, protein, and moisture content. Bounce a spoon across the surface to dislodge any air bubbles in the batter. We may earn a commission on purchases, as described in our affiliate policy. This tart and aromatic cheesecake can be made with any type of citrus, but it's hard to beat the tart, refreshing flavor of lemon. We reserve the right to delete off-topic or inflammatory comments. https://www.tasteofhome.com/recipes/old-world-ricotta-cheesecake Directions Ok. Hello! I have to admit I haven’t made this in a long time, but I think it’s about 5 cups. Thanks so much for writing and for sharing all of the details — this is so helpful for others. So happy to hear this, Joanna! It will never be as smooth as cream cheese and if that’s the texture anyone’s looking for, shouldn’t bother with ricotta. Required fields are marked *. Testing with a thermometer will not cause the cheesecake to crack; cracking is the result of over-baking and nothing more. Thanks. Do I have to adjust measurements to use a 9″ x 3″ pan? Otherwise, a traditional cake pan of those dimensions will work, with a touch more effort to unmold. If needed, season to taste with additional salt. With your fingers, compress into an even layer along the bottom of the pan. The cake was still a little jiggly after 1-1/2 hours so I turned off the oven and left the cake for another 1/2 hour. Cream cheese and ricotta work together for a more complex diary flavor, balanced in both its richness and tang. I just took this out of the oven and I’m wondering whether the cake should have risen nearly 2 inches above the rim of the pan, I didn’t use a hot water bath (couldn’t find the roaster) but I put several cake pans of boiling water in the oven for steam. It is a lovely change to a cheesecake and I like to serve it with berries on the top. master sourdough baking in my free ecourse! Here is the recipe and amount I used for the fresh ricotta. Just edited the recipe. I’m sorry to hear this. Sooo I did the math, bought all the dairy and like a nice Italian girl should, I made homemade ricotta today, for the first time ever. With both hands on the sides of the pan, pull downward to drop the outer ring away from the bottom. Everything you need to know about eating and cooking with curds. I’ve done the recipe last weekend for friends gathering. Raspberry sauce sounds delicious here. Suggestions include gingersnaps, gingerbread, and lemon-ginger creams (wafers only), or options like Biscoff-style speculoos cookies or homemade graham crackers. Gorgeous. Open oven and pull rack out halfway — make sure it’s stable. Butter the sides, bottom and rim of pan. Continue to beat until mixture is very smooth. Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained. It made 3 lbs exactly. A grainy, gritty ricotta will make a grainy, gritty cheesecake. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It still wiggles a bit but a cake tester brought up dry crumbs so I’m hoping it will settle overnight. Stir it once or twice, and let the pot sit undisturbed for 5 minutes. If using a two-piece pan, wrap the bottom piece in foil before assembly, then tear away the excess so the pan sits flat. His birthday is this weekend and I’m going to make this recipe. The flavor deepens with time—I’d make it two days in advance next time. Beat in the mascarpone, vanilla and lemon juice. Very easy to cut and serve. MY ITALIAN MOTHER-IN-LAW USED TO MAKE THIS. So sorry for the delay here. I made this for Thanksgiving and it is the new high bar for cheesecake. Combine cream cheese, ricotta, sugar, lemon juice, lemon zest, lemon oil, orange flower water, and salt in the bowl of a 14-cup food processor and process until smooth, pausing to scrape the bowl as needed to dislodge any pieces of cream cheese that do not initially incorporate. Oh yes!! I typically make a cream cheese cheesecake and this one tasted more like a really good cannoli. I was planning on using Speculoos cookies for the crust, will the cake turn out okay if use more than 1/4 cup, say 1/2? I don’t care for pumpkin & pecan pie is too sweet. Thanks so much for writing/reviewing. You’re good to go . It’s fluffy, has a great taste and consistency, and is very authentically Italian. Beat in the remaining 1½ cups sugar. These are the crispiest, most flavorful roast potatoes you'll ever make. Stir … Took a lot longer to firm up, but the result was super creamy and tasty. Mix the smashed or grated cookie crumbs with 1 teaspoon sugar and coat the pan. Bake for one hour and 15 minutes. And I followed the rest of the recipe as you wrote it and it turned out great. Drag. If you run the ricotta through a food processor for a few seconds it becomes smoother and creamier. The lemony flavor of this cheesecake pairs nicely with many types of cookie crumbs, whether homemade (recipe suggestions follow) or store-bought, particularly those with a strong note of ginger or spice to balance the bright lemon. I’d also like to thank Diane for posting her homemade ricotta recipe. SHE HAS PASSED AWAY SEVERAL YEARS AGO. I highly recommend this recipe to anyone whos thinking about it, especially if you’re looking for an Italian recipe (no offense to cream cheese… but this is the real deal).