Reviews Add Rating & Review
Back to Ricotta Cheesecake All Reviews for Ricotta Cheesecake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Ricotta Cheesecake Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 10
Ingredients Ingredient Checklist Unsalted butter, softened, for pan Plain dried breadcrumbs, for pan 1 cup golden raisins 1/3 cup all-purpose flour Finely grated zest of 1 lemon Finely grated zest of 1 orange 2 containers (15 ounces each) ricotta cheese, preferably whole-milk (3 1/3 cups) 1 cup sugar 1/2 teaspoon salt 6 large eggs 1 teaspoon vanilla extract
Cook’s Notes The cake can be refrigerated for up to three days; leave in pan, cool completely, and cover with plastic wrap. Unmold just before serving.
Gallery Ricotta Cheesecake
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 10
Gallery
Ricotta Cheesecake
Ricotta Cheesecake
Ricotta Cheesecake
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 10
Recipe Summary
prep: 20 mins total: 1 hr 30 mins
Servings: 10
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Servings: 10
10
Ingredients
Ingredients
- Unsalted butter, softened, for pan Plain dried breadcrumbs, for pan 1 cup golden raisins 1/3 cup all-purpose flour Finely grated zest of 1 lemon Finely grated zest of 1 orange 2 containers (15 ounces each) ricotta cheese, preferably whole-milk (3 1/3 cups) 1 cup sugar 1/2 teaspoon salt 6 large eggs 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees. Butter a 9-inch springform pan, and dust with breadcrumbs, tapping out excess. In a small bowl, stir together raisins, flour, and zests; set aside.
With an electric mixer, beat ricotta, sugar, and salt until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla. With mixer on low speed, add flour mixture, and beat just until smooth (do not overmix).
Pour mixture into prepared pan; place on a rimmed baking sheet. Bake until cake is browned and jiggles only slightly when shaken, 60 to 70 minutes. Cool completely in pan; unmold to serve. Serve chilled or at room temperature.
Cook’s Notes The cake can be refrigerated for up to three days; leave in pan, cool completely, and cover with plastic wrap. Unmold just before serving.
Cook’s Notes
The cake can be refrigerated for up to three days; leave in pan, cool completely, and cover with plastic wrap. Unmold just before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Ricotta Cheesecake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ricotta Cheesecake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
