Best 2 Light Ricotta Cheesecake Recipes

Indulge in the delightful Light Ricotta Cheesecake, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat is crafted with a combination of creamy ricotta cheese, tangy lemon zest, and a touch of sweetness from honey. The result is a luscious cheesecake that is both light and satisfying, making it the perfect dessert for any occasion. Accompanying this main recipe are two additional variations that offer unique twists on the classic cheesecake experience. The Lemon Blueberry Ricotta Cheesecake bursts with the vibrant flavors of fresh blueberries and a hint of lemon, while the Chocolate Ricotta Cheesecake is a decadent indulgence with a rich and creamy chocolate filling. Each recipe is easy to follow and promises to deliver a delightful dessert that will impress your family and friends.

Here are our top 2 tried and tested recipes!

LIGHT RICOTTA CHEESECAKE

Light Ricotta Cheesecake image

A recipe for a light and airy cheesecake that I've been wanting to try for a very long time. From the New York City Marathon Cookbook and submitted for Zaar World Tour II. Update 10.18.06: Amount of salt reduced and recipe instructions reworded.

Provided by Debs Recipes

Categories Cheesecake

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup sugar
1/4-1/2 cup butter
1 egg, slightly beaten
1 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 eggs, separated
1/2 cup sugar
1 lb part-skim ricotta cheese
1 cup low-fat sour cream
2 tablespoons flour
1/2 teaspoon salt
2 tablespoons fresh-squeezed orange juice
2 teaspoons vanilla
1/4 cup oatmeal
1 teaspoon cinnamon

Steps:

Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough.
In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites.
Press chilled dough evenly into a 10" springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
Bake at 350° for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean.
Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter.

ITALIAN RICOTTA CHEESECAKE

Italian Ricotta Cheesecake image

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 7

Ingredients

1 cup sugar
1/3 cup all-purpose flour
2 pounds ricotta cheese, drained
1 teaspoon each orange and lemon zest
6 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

Preheat oven to 325 degrees. Set rack in the middle of the oven.
Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
In a medium bowl, sift sugar and flour.
In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

Tips:

For a smooth and creamy cheesecake, make sure the ricotta cheese is at room temperature before mixing it with the other ingredients.
Use a springform pan to make it easy to remove the cheesecake from the pan after it has been baked.
Bake the cheesecake in a water bath to prevent the top from cracking.
Chill the cheesecake for at least 4 hours before serving to allow the flavors to meld.
Top the cheesecake with fresh berries, fruit sauce, or whipped cream before serving.

Conclusion:

This light ricotta cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture and delicate flavor, this cheesecake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a novice in the kitchen, this recipe is sure to produce a delicious and impressive cheesecake that will wow your friends and family. So next time you are looking for a light and refreshing dessert, give this ricotta cheesecake a try. You won't be disappointed!

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