Best 2 Ricotta Citrus Cheesecake Recipes

Indulge in a symphony of flavors with our tantalizing Ricotta Citrus Cheesecake, a culinary masterpiece that harmoniously blends the richness of ricotta cheese with the vibrant zest of citrus. This delectable treat will take you on a sensory journey, captivating your taste buds with its creamy texture, tangy sweetness, and refreshing citrus notes. Discover the perfect balance of creamy ricotta, tangy citrus, and a hint of sweetness in our Ricotta Citrus Cheesecake. This delightful dessert combines the best of both worlds, offering a luscious, velvety filling nestled within a crisp, buttery graham cracker crust. As you savor each bite, the vibrant citrus flavors dance on your palate, leaving you refreshed and craving more.

Here are our top 2 tried and tested recipes!

RICOTTA CITRUS CHEESECAKE

Ricotta Citrus Cheesecake image

Lemon, lime and orange zest perk up this ricotta-based cheesecake. A graham cracker crust provides crunch while a dusting of confectioners' sugar adds a pretty finish.

Provided by Food Network Kitchen

Time 6h25m

Yield 12

Number Of Ingredients 12

Ingredients

2 pounds fresh whole-milk ricotta cheese
8 tablespoons (1 stick) unsalted butter, melted
2 1/2 cups finely ground graham cracker crumbs (about 18 crackers)
1 1/4 cups granulated sugar
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1/2 teaspoon almond extract
1/2 teaspoon lime zest
Zest of 1 orange
6 large eggs, lightly beaten
Confectioners' sugar, for dusting

Steps:

Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9-inch springform pan.
Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
Meanwhile, brush the inside of the a 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla, lemon zest, almond extract, lime zest and orange zest in a large bowl using an electric mixer on medium speed until combined. Add the eggs and beat until just combined, taking care not to over beat the mixture. Pour into the cooled crust. Place the springform pan in a deep roasting pan and transfer to the oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the pan.
Bake until the cheesecake is slightly jiggly in the center and very lightly browned on top, about 1 hour and 35 minutes. Careful of splashing the hot water, remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate until well chilled, at least 2 hours up to overnight.
At least thirty minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off. Dust the top with confectioners? sugar.

CITRUS-RICOTTA CHEESECAKE

Citrus-Ricotta Cheesecake image

Light in texture,traditional Italian cheesecakesare made with ricotta cheese.Here, citrus adds depth to thericotta; the compote of orange,grapefruit, and vanilla playsoff the cake's mellow flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 12

Ingredients

2 cups finely ground ladyfinger cookies (7 ounces)
8 tablespoons unsalted butter, melted
3/4 cup sugar
1 envelope (1/4 ounce) unflavored gelatin
1 cup heavy cream, chilled
2 large eggs, separated, room temperature
1/2 vanilla bean, halved lengthwise
1 pound 5 ounces fresh ricotta cheese
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest plus 1 tablespoon fresh lemon juice
Pinch of salt
Citrus-Vanilla Compote

Steps:

Stir together cookie crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of an 8-inch square or 9-inch round springform pan; set aside.
Sprinkle gelatin over 1/4 cup warm water in a small bowl. Let stand 7 minutes to soften. Stir until gelatin is dissolved; set aside. Beat cream with an electric mixer until stiff peaks form; set aside.
Put egg yolks and remaining 1/2 cup sugar in a medium bowl. Scrape in vanilla seeds; whisk until mixture is pale and thick, about 2 minutes. Add ricotta, zests, lemon juice, salt, and gelatin mixture; gently stir until smooth. Set aside.
Beat egg whites in a clean mixing bowl until they hold stiff peaks. Gently fold whipped cream and then whites with a rubber spatula into ricotta mixture.
Pour filling over crust. Refrigerate, uncovered, 3 hours or overnight. Before unmolding, run a knife around edge of cake. Serve with citrus-vanilla compote.

Tips:

To ensure a smooth cheesecake filling, make sure the cream cheese and sour cream are softened to room temperature before mixing.
Use high-quality ricotta cheese for the best flavor and texture.
Do not overmix the cheesecake batter. Overmixing can result in a dense, crumbly cheesecake.
Bake the cheesecake in a water bath to prevent cracking and ensure even baking.
Chill the cheesecake for at least 4 hours, or overnight, before serving to allow the flavors to develop and the texture to firm up.

Conclusion:

This ricotta citrus cheesecake recipe is a delightful combination of creamy ricotta cheese, tangy citrus flavors, and a buttery graham cracker crust. With its smooth texture, vibrant flavor, and stunning presentation, this cheesecake is perfect for special occasions or as a decadent treat. Whether you are a seasoned baker or a beginner in the kitchen, this recipe provides clear instructions and helpful tips to guide you toward creating a truly exceptional cheesecake.