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Gallery Citrus-Ricotta Cheesecake Recipe Summary Servings: 10
Ingredients Ingredient Checklist 2 cups finely ground ladyfinger cookies (7 ounces) 8 tablespoons unsalted butter, melted 3/4 cup sugar 1 envelope (1/4 ounce) unflavored gelatin 1 cup heavy cream, chilled 2 large eggs, separated, room temperature 1/2 vanilla bean, halved lengthwise 1 pound 5 ounces fresh ricotta cheese 1 tablespoon freshly grated orange zest 1 tablespoon freshly grated lemon zest plus 1 tablespoon fresh lemon juice Pinch of salt Citrus-Vanilla Compote
Cook’s Notes Fresh ricotta cheese, which is creamier than mass-produced ricotta, is crucial to this cake’s light texture. This cheesecake, once set, can bewrapped in plastic and refrigerated forup to 3 days. Let stand at room temperature for twenty minutes before serving. Note: Raw eggs should not be used in food prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.
Gallery Citrus-Ricotta Cheesecake
Recipe Summary Servings: 10
Gallery
Citrus-Ricotta Cheesecake
Citrus-Ricotta Cheesecake
Citrus-Ricotta Cheesecake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 2 cups finely ground ladyfinger cookies (7 ounces) 8 tablespoons unsalted butter, melted 3/4 cup sugar 1 envelope (1/4 ounce) unflavored gelatin 1 cup heavy cream, chilled 2 large eggs, separated, room temperature 1/2 vanilla bean, halved lengthwise 1 pound 5 ounces fresh ricotta cheese 1 tablespoon freshly grated orange zest 1 tablespoon freshly grated lemon zest plus 1 tablespoon fresh lemon juice Pinch of salt Citrus-Vanilla Compote
Directions
Stir together cookie crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of an 8-inch square or 9-inch round springform pan; set aside.
Sprinkle gelatin over 1/4 cup warm water in a small bowl. Let stand 7 minutes to soften. Stir until gelatin is dissolved; set aside. Beat cream with an electric mixer until stiff peaks form; set aside.
Put egg yolks and remaining 1/2 cup sugar in a medium bowl. Scrape in vanilla seeds; whisk until mixture is pale and thick, about 2 minutes. Add ricotta, zests, lemon juice, salt, and gelatin mixture; gently stir until smooth. Set aside.
Beat egg whites in a clean mixing bowl until they hold stiff peaks. Gently fold whipped cream and then whites with a rubber spatula into ricotta mixture.
Pour filling over crust. Refrigerate, uncovered, 3 hours or overnight. Before unmolding, run a knife around edge of cake. Serve with citrus-vanilla compote.
Cook’s Notes Fresh ricotta cheese, which is creamier than mass-produced ricotta, is crucial to this cake’s light texture. This cheesecake, once set, can bewrapped in plastic and refrigerated forup to 3 days. Let stand at room temperature for twenty minutes before serving. Note: Raw eggs should not be used in food prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.
Cook’s Notes
Fresh ricotta cheese, which is creamier than mass-produced ricotta, is crucial to this cake’s light texture. This cheesecake, once set, can bewrapped in plastic and refrigerated forup to 3 days. Let stand at room temperature for twenty minutes before serving. Note: Raw eggs should not be used in food prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.
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All Reviews for Citrus-Ricotta Cheesecake
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All Reviews for Citrus-Ricotta Cheesecake
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
