RICOTTA CHEESECAKE
This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer - a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.
Provided by Food Network
Categories dessert
Time 1h35m
Yield Makes one 9-inch cake; 8 to 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
- Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
- Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
- Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #preparation #for-large-groups #desserts #cheesecake #dietary #number-of-servings #4-hours-or-less
You'll also love
Wazeer Mallah
[email protected]This ricotta cheesecake is so easy to make, and it always turns out perfectly. It's my go-to dessert for any occasion.
Rodrick Taimasa
[email protected]I made this ricotta cheesecake for a party, and it was a huge hit! Everyone loved it, and I even got several requests for the recipe.
Ivan Medal
[email protected]This ricotta cheesecake is the best I've ever had! The texture is creamy and smooth, and the flavor is rich and decadent. I highly recommend it!
Banana Ballons
[email protected]This ricotta cheesecake was a disaster! The texture was rubbery, and the flavor was awful. I would not recommend this recipe to anyone.
Raju Bapari
[email protected]I followed the recipe exactly, but my ricotta cheesecake didn't turn out as well as I expected. The texture was a bit grainy, and the flavor was bland.
Ionut-Adrian Romanica
[email protected]This ricotta cheesecake was a bit too sweet for my taste, but it was still very good. The texture was smooth and creamy, and the flavor was rich and decadent.
shahid ferhan
[email protected]I was a bit hesitant to try this ricotta cheesecake because I'm not a huge fan of ricotta cheese. But I'm so glad I did! The ricotta cheese actually gives it a really nice creamy texture, and the flavor is amazing.
Victedious Malungabanda
[email protected]This ricotta cheesecake is a great dessert for any occasion. It's light and fluffy, and the flavor is simply divine. I highly recommend it!
Shane Barker
[email protected]I've made this ricotta cheesecake several times now, and it's always a hit! It's so easy to make, and it always turns out perfectly. The ricotta cheese gives it a lovely creamy texture, and the lemon zest adds a bright and refreshing flavor.
Arsil Khn
[email protected]This ricotta cheesecake was absolutely delicious! The texture was creamy and smooth, and the flavor was rich and decadent. I loved the combination of the ricotta cheese and the lemon zest, and the crust was the perfect complement to the filling.