Ricotta has to be one of my favourite things, and I know I keep saying that everything on here is my favourite, I can’t help it! I love the creaminess and the versatility of ricotta. You can use it in savoury dishes such as ravioli, in sweets like muffins, or simply make it the star – like this Ricotta Cheesecake.
Different to the usual new york style cheesecakes, this cheesecake is made wholly of ricotta. It has a bit more texture to it, and is subtly sweet rather than overly sweet. It’s just beautiful served with a dollop of softly whipped cream, or some lovely poached winter fruit.
– 700g fresh ricotta
– 6 eggs, separated
– 1/4 cup flour
– 1/4 cup caster sugar + 4 tbsp extra
– 1/4 tsp salt
– 1 vanilla bean
– 2 tsp vanilla extract
Preheat oven to 190 degrees celcius. Grease a 23cm springform cake tin with butter, then sprinkle with sugar and set aside.
In a large bowl beat the ricotta and 1/4 cup sugar until smooth. Add the egg yolks one at a time, beating well after each addition. Next scrape the seeds from the vanilla bean, and add the seeds to the ricotta mixture along with the vanilla extract and salt. Add flour and mix until just combined.
In a separate mixing bowl, whisk the egg whites until frothy. Slowly add the extra 4 tbsp of caster sugar, and whisk until you have glossy stiff peaks. Add one third of the egg white to the ricotta mixture, and fold to combine. Add the remaining egg white, and gently fold until just mixed through.
Pour into the prepared tin and smooth the surface. Bake in preheated oven for 45mins or until the center is just firm. Turn the oven off and leave the cheesecake in the oven for another 1 hour to cool down slowly (do not open the oven door). Remove the cheesecake from the oven and remove from the tin, transfer to a plate and allow to cool completely before serving.
Dust the top with icing sugar, and serve with some softly whipped cream on the side.