Ricotta Cheese Cake
Ricotta cheese cake is a creamy, indulgent dessert that combines the richness of ricotta and cream cheese with a hint of lemon. This delightful treat is perfect for gatherings or a special occasion, offering a balance of sweetness and tanginess that appeals to all palates.
Ingredients
Instructions
- Mix the ricotta cheese and cream cheese in a mixer.
- Beat the eggs separately.
- Add sugar, lemon juice, and vanilla to the cheese mixture.
- Add the egg mixture to the cheese and beat well.
- Blend in the flour and cornstarch, then add the cooled margarine.
- Blend well and pour the mixture into a lightly greased 9-inch springform pan.
- Bake for 1 hour at 325°F.
- Turn off the oven and leave the cake in for 2 to 3 hours, or overnight if desired.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese and sour cream. Adding a touch of almond extract can elevate the flavor profile. Make sure all ingredients are at room temperature for better blending. If desired, you can replace lemon juice with orange juice for a different citrus flavor. This cheesecake pairs beautifully with Chocolate Italian Cookies for dessert.
Serving Suggestions
Serve the ricotta cheesecake chilled, topped with fresh fruit or a drizzle of fruit compote for added flavor. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. This dessert is perfect for special occasions or as a sweet finish to a meal featuring Italian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, place slices in the microwave for about 15-20 seconds on low power, or enjoy cold for a refreshing treat. Avoid freezing as it may alter the texture of the ricotta cheesecake.
Nutrition & Diet Analysis (per serving)
Each serving of Ricotta Cheese Cake contains roughly 378 calories, with 6g protein, 54g carbohydrates, and 6g fat. It is a good source of vitamin C (16% of the Daily Value), protein (11% of the Daily Value), and iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
Cottage cheese can be used as a substitute, but it will result in a different texture. For a smoother consistency, blend the cottage cheese until creamy before using. This might slightly alter the flavor, so ensure it is well-seasoned with lemon and vanilla.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to cook as it cools in the oven. Avoid overbaking to prevent cracks and a dry texture.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day in advance. After baking, let it cool and refrigerate overnight. This allows the flavors to meld and results in a more flavorful dessert. Just be sure to cover it well to prevent it from absorbing other odors in the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).