We all love American cheesecake and almost always whether it's at home at a restaurant or from a supermarket our pick is always the cream cheese version of the cheesecake. But maybe most of you have never tried ricotta cheesecake. If you try it, I bet you will love it. This Specific ricotta cheesecake is especially flavored with lots of citrus zest and cinnamon. The combination is a true delight. And for the first time, for this specific recipe, I flavored the whipped cream with fresh ground cinnamon and it changed the concept of whipped cream for me. I don't think I can ever leave cinnamon powder out from my whipped topping, ever. It's that good, you have to try it at home. Tips: You don't have to drain ricotta. Make sure to pass it through the strainer. I have used icing sugar (the one that has some cornstarch mixed) for both the crust and the batter. The crust gets baked at 350 F and then the cheesecake is baked at 325 F. MEK Ricotta Cheesecake For the crust: 1 ½ cups all-purpose flour ½ cup icing sugar ¼ tsp salt ½ tsp baking powder ½ cup or 8 tbsp cold butter 1 egg Vanilla essence and lemon zest For the ricotta cheesecake batter: 3 eggs ¾ cup confectioner sugar (icing sugar) ¼ tsp salt 2- 15 Oz pks of whole milk ricotta (850g)- at room temp 1 cup mascarpone cheese- at room temp Zest one whole lemon Zest one whole orange 2 tbsp orange juice 2 tbsp flour vanilla ½ tsp cinnamon powder Some cream for brushing the top crust Granulated sugar for sprinkling the top crust Cinnamon-flavored whipped cream and powdered sugar for serving Let's start with the crust first. Heat oven to 350 F and grease your spring form pan. Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together. Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video. Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside. Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later. Now let's prepare the batter. Reduce oven temp to 325 F. Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix. Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently. Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature. Dust with powdered sugar and serve with cinnamon-flavored whipped topping to the side. Enjoy!
Boa noite com JESUS 🤚🏽 perdoe a minha ignorância, alguém pode me responder por gentileza!! Está escrito aí 2-15 de onça de ricota ..eu não entendi..só está parte... obrigada.. Deus abençoe a todos nós 🙏🏽♥️ amei a receita ,parece uma delícia 🙏🏽🙏🏽♥️
I made whipped cream with cinnamon to put on pumpkin pie at Thanksgiving and it was so delicious! I added the left overs to my coffee the next few days. This recipe looks delicious.
Thank you for posting such delightful recipes. I pick the favorites with my children, and we spend bonding time in the kitchen. Those are memories that will last forever❤❤❤.
I'm so glad that you showed this. Ricotta cheesecake is so much better for your stomach than cream cheese especially for people who have allergies to dairy. I can still get away with ricotta so I will be making this. I found this out years ago because one of my co-workers made a ricotta cheesecake and brought it to work and I had a piece and I was not itching or anything. Yum
Wow, se ve increíble y delicioso. Que trabajo tan arduo, mis respetos. Yo acabaria muerta y ni en sueños me quedaría así. 😅. Gracias por compartir tu receta!!. Mucho ❤ desde México 🇲🇽.
Hola. Soy nueva suscriptora y estoy emocionada de aprender de lo que nos compartes 😀. Hace unos minutos encontré el short de esta receta, estoy buscando recetas ya que me mudaré a casa de mi madre y quiero cocinarles (madre, hermanos y también a mi hija) de lo más rico y me llamó la atención la forma de la tarta, busqué la receta en tu lista y me atrapaste! enseguida pulsé el botón de suscripción. Leí un poco la descripción de tu canal y me encanta la idea de que le cocines a tu papá para que pueda deleitar su paladar con comidas que probó en sus viajes. Te mando un saludo, lleno de admiracion, desde el sureste de México 🇲🇽
I'm enjoying your Ricotta cheesecake it looks delicious in certain ways it makes me think of my native German cheesecake being baked and having a somewhat similar bottom but our is thicker and comes up around the corners of the pan.
This looks amazing. I'm from Argentina and here we have a very similar (italian influenced) "cheesecake" that we call "Tarta de ricota" that translate to Ricotta Pie.
@@ggl2947 I’m sure you realize there’s a lot of cultures here so I take that your comment to me is as if you were offended so if you’re trying to be a troll don’t be that with me because I’m not trying to be mean and it sounded like you were being mean
@@Galleryknows Why are you in defensive mood? I'm just telling you this is not a version, people in the US usually thinks everything from overseas is a version of something American, like a copycat and I'm just telling you in the nicest way this dessert has been around for longer than the American cheesecake. Enough said I won't reply back to any other of your comments. Have a nice life cheers!
@@ggl2947 version(s) in what I MEANT… is not one or another of any ONE type … there I MEANT Various to what a cheesecake would be …, you are referring to your heritage as the only one that has been around I MEANT AS IN IT BE A TYPE BEING MADE HERE…. You can take your single minded thought and energy and go be closed minded in YOUR LIFE… thank you… I justify culturally, unlike how you sound in these comments
You are amazing. Thank you so much for you recipe. I would try to bake it. 😍 But without of egg in the dough. I dont like eggs in the dough, when I have to roll the pastry. 😅 This peacefull and original atmosphere in your videos is incredibel. Thank you so much. And may God/univers or whatever bless you, as well as your family and your friends.
Oh that was ricotta. I put cream cheese and ricotta and finely ground parmegiane in some cheesecake, but I made a fatal error... I didn't strain the liquids. So, while it was super fluffy and the taste was on point, it fell apart, because it was too wet. The reason I did the other cheeses was because the cream cheese and sour cream were too weak in flavor for me. They tasted more of cream than cheese, and I was thinking it should taste more like cheese if cheese is in the name.
Gostaria MUITO de que ao menos a transcrição fosse traduzida em Português ou Espanhol!🥺🥺🥺 Gostei tanto da receita e não tem ( em português) no tradutor. Mesmo assim Gratidão!! ❤
I can’t find your recipe. It’s an absolute shame you don’t post the ingredients on screen as you are making your recipes, that would make life easier, otherwise there is a absolutely no point!
Absolutely all your recipes are listed! Thank you! A quick question regarding the pie crust! You didn’t seem to add any icing water! I’d that not necessary in this pie crust! Thanks a lot! And have a great day! 😘🤗
Your videos are great…… any chance for the recipe…. Measurements? I think it’s a shame, if you go to the expense to shoot your lovely videos but don’t include even the measurements! Please post them…. Otherwise what’s the point?
You can't be serious. Anyone who has watched more than 3 recipe videos on TH-cam know to check the description for the recipe or for a link to the recipe. Furthermore, her recipes are incredibly detailed. If she put it on screen, everyone (including you) would complain that they can't see the video!!
@@lala_bee ok I found it. On my device the description box is way up in the upper right hand corner with 3 dots. I had to expand her video and click on the word “more” at the bottom of the video. A little confusion but I got it. Geez! How hard is it to include the amounts in the video itself like most other video chefs do it or speak the amounts!?
We all love American cheesecake and almost always whether it's at home at a restaurant or from a supermarket our pick is always the cream cheese version of the cheesecake. But maybe most of you have never tried ricotta cheesecake. If you try it, I bet you will love it. This Specific ricotta cheesecake is especially flavored with lots of citrus zest and cinnamon. The combination is a true delight.
And for the first time, for this specific recipe, I flavored the whipped cream with fresh ground cinnamon and it changed the concept of whipped cream for me. I don't think I can ever leave cinnamon powder out from my whipped topping, ever. It's that good, you have to try it at home.
Tips: You don't have to drain ricotta. Make sure to pass it through the strainer. I have used icing sugar (the one that has some cornstarch mixed) for both the crust and the batter. The crust gets baked at 350 F and then the cheesecake is baked at 325 F.
MEK Ricotta Cheesecake
For the crust:
1 ½ cups all-purpose flour
½ cup icing sugar
¼ tsp salt
½ tsp baking powder
½ cup or 8 tbsp cold butter
1 egg
Vanilla essence and lemon zest
For the ricotta cheesecake batter:
3 eggs
¾ cup confectioner sugar (icing sugar)
¼ tsp salt
2- 15 Oz pks of whole milk ricotta (850g)- at room temp
1 cup mascarpone cheese- at room temp
Zest one whole lemon
Zest one whole orange
2 tbsp orange juice
2 tbsp flour
vanilla
½ tsp cinnamon powder
Some cream for brushing the top crust
Granulated sugar for sprinkling the top crust
Cinnamon-flavored whipped cream and powdered sugar for serving
Let's start with the crust first. Heat oven to 350 F and grease your spring form pan.
Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together.
Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video.
Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside.
Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later.
Now let's prepare the batter. Reduce oven temp to 325 F.
Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix.
Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently.
Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature.
Dust with powdered sugar and serve with cinnamon-flavored whipped topping to the side. Enjoy!
Wonderful ❤❤❤
Gracias estaba intentando traducir a español desde la descripción y no se puede. 🙋🏻♀️🇺🇾
🥰
Thank you for including the recipe in the description and so graciously here as well.
Boa noite com JESUS 🤚🏽 perdoe a minha ignorância, alguém pode me responder por gentileza!! Está escrito aí 2-15 de onça de ricota ..eu não entendi..só está parte... obrigada.. Deus abençoe a todos nós 🙏🏽♥️ amei a receita ,parece uma delícia 🙏🏽🙏🏽♥️
I made whipped cream with cinnamon to put on pumpkin pie at Thanksgiving and it was so delicious! I added the left overs to my coffee the next few days. This recipe looks delicious.
Delicious 😋🤤 mouth watering 🤤😋
Вау, какое красивое видео! И подробное! 😍
Thank you for posting such delightful recipes. I pick the favorites with my children, and we spend bonding time in the kitchen. Those are memories that will last forever❤❤❤.
I'm so glad that you showed this. Ricotta cheesecake is so much better for your stomach than cream cheese especially for people who have allergies to dairy. I can still get away with ricotta so I will be making this. I found this out years ago because one of my co-workers made a ricotta cheesecake and brought it to work and I had a piece and I was not itching or anything. Yum
Ça a l’air délicieux 😋 je ne me lasse pas de vous regarder cuisiner c’est tellement relaxant ☺️
Oh merci 😊
Wow, se ve increíble y delicioso.
Que trabajo tan arduo, mis respetos. Yo acabaria muerta y ni en sueños me quedaría así. 😅.
Gracias por compartir tu receta!!. Mucho ❤ desde México 🇲🇽.
Thank you so much Beautiful Soul for sharing your recipe!
Um dos videos mais lindos que eu já vi ❤
Buen día, gracias por compartir ❤❤
Hola.
Soy nueva suscriptora y estoy emocionada de aprender de lo que nos compartes 😀.
Hace unos minutos encontré el short de esta receta, estoy buscando recetas ya que me mudaré a casa de mi madre y quiero cocinarles (madre, hermanos y también a mi hija) de lo más rico y me llamó la atención la forma de la tarta, busqué la receta en tu lista y me atrapaste! enseguida pulsé el botón de suscripción.
Leí un poco la descripción de tu canal y me encanta la idea de que le cocines a tu papá para que pueda deleitar su paladar con comidas que probó en sus viajes.
Te mando un saludo, lleno de admiracion, desde el sureste de México 🇲🇽
Esta tarta de ricotta es un clásico de la culinaria argentina
I'm enjoying your Ricotta cheesecake it looks delicious in certain ways it makes me think of my native German cheesecake being baked and having a somewhat similar bottom but our is thicker and comes up around the corners of the pan.
Muy buena receta. Gracias por presentar su receta y su producto. Muy agradecida
This looks amazing. I'm from Argentina and here we have a very similar (italian influenced) "cheesecake" that we call "Tarta de ricota" that translate to Ricotta Pie.
Perfection.
Thank you for this wonderful recipe… I wanna try making this version. ❤
It isn't a "version", it is a classic of the Argentine cuisine and it's actually older than the American cheesecake
@@ggl2947 thank you…. Sorry if I offended you…. I take it you make this all the time… that’s great wish I had that kind of time too.
@@ggl2947 I’m sure you realize there’s a lot of cultures here so I take that your comment to me is as if you were offended so if you’re trying to be a troll don’t be that with me because I’m not trying to be mean and it sounded like you were being mean
@@Galleryknows Why are you in defensive mood? I'm just telling you this is not a version, people in the US usually thinks everything from overseas is a version of something American, like a copycat and I'm just telling you in the nicest way this dessert has been around for longer than the American cheesecake. Enough said I won't reply back to any other of your comments. Have a nice life cheers!
@@ggl2947 version(s) in what I MEANT… is not one or another of any ONE type … there I MEANT Various to what a cheesecake would be …, you are referring to your heritage as the only one that has been around I MEANT AS IN IT BE A TYPE BEING MADE HERE…. You can take your single minded thought and energy and go be closed minded in YOUR LIFE… thank you… I justify culturally, unlike how you sound in these comments
Everything you cook is spectacular!!!!!
Hello, that's amazing what you are doing, please, give the recept of this cheesecake. I'm from Uzbekiston, but I love your cooking
There is always the recipe with each video. The ingredients and very detailed information how to prepare it 😊
Happy to fine you channel, I will try to recook soon
That looks amazing! Thank you!❤
What size baking pan did you use?
You are amazing. Thank you so much for you recipe. I would try to bake it. 😍 But without of egg in the dough. I dont like eggs in the dough, when I have to roll the pastry. 😅 This peacefull and original atmosphere in your videos is incredibel. Thank you so much. And may God/univers or whatever bless you, as well as your family and your friends.
Yummy 😊😋👌
Super !!!!Bravo chef.
Спасибо большое за рецепт и аппетитное видео!❤
عرض ادب
بطور استثنایی شیرینی پز و آشپز خوبی هستید ؛ ممنونم که مارا باتجربیات خودشریک کردید❤
Yay! Happy hoildays!
Wow very delicious recipe Mash Allah sistes good ❤
Oh that was ricotta. I put cream cheese and ricotta and finely ground parmegiane in some cheesecake, but I made a fatal error... I didn't strain the liquids. So, while it was super fluffy and the taste was on point, it fell apart, because it was too wet. The reason I did the other cheeses was because the cream cheese and sour cream were too weak in flavor for me. They tasted more of cream than cheese, and I was thinking it should taste more like cheese if cheese is in the name.
💜👵🇺🇲 lovely- thank you sumbul
Thanks for the recipe! Is a water bath needed while baking the cheesecake?
I love So from her video And I follow you. always
Τι υπεροχο γλυκό!!!
how big is the pan?
いいな 食べてみたい
Beautiful cheesecake. Can you please post the recipe? 🍮🍰🍊🍋
The recipe is in the description
Please, can I grease the top when finished with butter or eggs in place of the cream??
Use a mixture of egg and milk. If it's just egg it will get too dark as this cake bakes for a long while.
@@myearthkitchen Well, thank you very much for the answer. I love your recipes very much 😋 😍 ❤️ 💕 😊
I just baked at 325 for 50 minutes and it does not look at all done. Is that normal?
Super yummy
Thank you so much
Hello. Is it possible to use ricotta whey cheese instead? I can’t find whole milk ricotta
I love your recipes but If you are Turkish, might you add Turkish version this recipes?
I wonder what would a turkish version look like?
Can you please make some cheesecake Recipes without eggs for Vegan audience?
You would probably find some great recipes on a number of vegan channels.
I dont understand, How does the cheese not fall out -- it is a spring pan?
Yes, a springform
انت من اي بلد اختي
Gostaria MUITO de que ao menos a transcrição fosse traduzida em Português ou Espanhol!🥺🥺🥺
Gostei tanto da receita e não tem ( em português) no tradutor.
Mesmo assim Gratidão!!
❤
❤
👏👏👏❤
Only 1/2 cup sugar ! That’s a plus
👍👍👍🥰
What the diameter of the baking pan did you use ?
Gente a história ja é bizarra por sim so mas inventar mentira pra entrar no hipe e pegar visualização me6 Chapa que merda heim
I can’t find your recipe. It’s an absolute shame you don’t post the ingredients on screen as you are making your recipes, that would make life easier, otherwise there is a absolutely no point!
Absolutely all your recipes are listed! Thank you! A quick question regarding the pie crust! You didn’t seem to add any icing water! I’d that not necessary in this pie crust! Thanks a lot! And have a great day! 😘🤗
The recipe and ingredients are in the description
Blind and disrespectful 🙄
The point is to watch her cooking and relax! The recipe is in the description
@user-gy5ns1sg8e Are you mentally and/or visually challenged? Sprinkled with rudeness. 😒
Your videos are great…… any chance for the recipe…. Measurements? I think it’s a shame, if you go to the expense to shoot your lovely videos but don’t include even the measurements! Please post them…. Otherwise what’s the point?
You can't be serious. Anyone who has watched more than 3 recipe videos on TH-cam know to check the description for the recipe or for a link to the recipe.
Furthermore, her recipes are incredibly detailed. If she put it on screen, everyone (including you) would complain that they can't see the video!!
There is always the recipe with each video and very nicely explained how to prepare it ... Learn how to find it 😊
Waouw les bruits sont insupportables. On est dans de l’ASMR TRASH.
No recipe = thumbs down 👎. I clicked on the description and again, there is NO recipe!
IT'S IN THE DESCRIPTION BOX. IT'S BEEN THERE SINCE SHE POSTED THE VIDEO.
@@lala_bee ok I found it. On my device the description box is way up in the upper right hand corner with 3 dots.
I had to expand her video and click on the word “more” at the bottom of the video. A little confusion but I got it.
Geez! How hard is it to include the amounts in the video itself like most other video chefs do it or speak the amounts!?
Que delicia 😋 mil gracias por compartir tu receta🙏🏻
قناة لوصفات الطبخ ممكن متابعة ❤
🙏🥰