Baked Italian Ricotta Cheesecake Recipe (with lemon)

This Ricotta Cheesecake is light and airy- a delicious cross between a sponge cake and a cheesecake. Treat your Valentine to this light and luscious dessert today!

“I'm not sentimental- I'm as romantic as you are. The idea, you know, is that the sentimental person thinks things will last- the romantic person has a desperate confidence that they won't.” ― F. Scott Fitzgerald

Words have never been more true - or have spoken to me so honestly.

I am, and have always been, a hopeless romantic. To be a romantic doesn't necessarily mean I am easily wooed by roses and chocolates, no, I am romanced by the company of friends and family, warm memories, smiles around my table, good food, the sound of laughter and the love of those around me.

I have spoken many times in the past of my parents and how they have influenced much of what I do here on Living the Gourmet. Years have gone by and yet even now, I still find myself holding back tears when I speak of them. Fitzgerald's words reminded me of that love- the knowledge of knowing each passing day is a blessing not to be taken for granted, but one to be cherished.

It has always been funny to me how we set one day aside throughout the entire year to express our love for those closest to us. Let it be a friendly reminder that every day should be spent showing those we love how much we appreciate them and how important they are to us.

So this Valentine's Day, I have decided to make an easy yet elegant dessert- Ricotta Cheesecake. It's light and smooth consistency is simply melt-in-your mouth and it is even better served a little warm with fresh whipped cream or a berry compote if you so desire.

“That is part of the beauty of all literature. You discover that your longings are universal longings, that you're not lonely and isolated from anyone.” ― F. Scott Fitzgerald

Frequently Asked Questions (FAQs) – Ricotta Cheesecake:

1. What is a water bath, and why is it necessary for this recipe?
   • A water bath involves placing the springform pan in a larger pan filled with hot water during baking. It ensures even baking, prevents cracking, and results in a creamy texture.
2. Can I use lemon juice instead of lemon zest?
   • While lemon juice adds a citrusy flavor, the zest provides a more intense lemon aroma. Using both enhances the overall taste of the cheesecake.
3. Why should ingredients be at room temperature?
   • Room temperature ingredients blend more smoothly, creating a uniform batter and preventing lumps in the cheesecake.
4. Do I need to cover the cheesecake while cooling in the refrigerator?
   • Yes, covering the cheesecake with plastic wrap prevents it from absorbing odors, releasing moisture, and helps it to set properly.
5. Can I add a crust to this cheesecake?
   • This recipe is crustless, but you can certainly add a cookie crust if desired. To do this, simply press the crust into the bottom of the prepared pan before adding the batter.
6. Why use a springform pan?
   • A springform pan allows for easy removal of the cheesecake without damaging its structure. The sides can be unlatched, and the base of the pan remains in place, allowing the cheesecake to be removed without damage.
7. Can I substitute Ricotta with another type of cheese?
   • Ricotta is a key ingredient in Italian cheesecake, but substitutions like mascarpone can be considered for variations in flavor and texture. However, this becomes an entirely different recipe without ricotta.
8. How can I prevent cracks on the top of the cheesecake?
   • Using a water bath, avoiding overmixing, and letting the cheesecake cool gradually are effective methods at preventing cracks. However, if your cheesecake does crack, don’t worry, it’s still perfectly edible. Even the best prepared cheesecake can risk cracking.
9. Can I freeze individual slices of the cheesecake?
   • Yes, you can freeze individual slices wrapped in plastic wrap and aluminum foil. Thaw in the refrigerator before serving. I speak from experience when I say this is great for late night snacking.
10. What’s the purpose of adding nutmeg to the recipe?
    • Nutmeg adds a warm, aromatic flavor to the cheesecake, complementing the richness of the Ricotta.
11. Is there a difference between regular cheesecake and Ricotta cheesecake?
    • Yes, Ricotta cheesecake tends to have a lighter texture and a slightly different flavor profile compared to traditional cream cheese-based cheesecakes such as New York Cheesecake.
12. How long should I beat the Ricotta mixture with an electric mixer?
    • Beat until the mixture is smooth and well combined. Avoid overmixing, as it can lead to a dense texture in the finished cheesecake

Tips for Preparing Ricotta Cheesecake:

1. Use High-Quality Ricotta:
   • Choose whole milk Ricotta cheese for a creamier and richer texture. Ideally, use fresh ricotta. It makes a significant difference in the final result.
2. Bring Ingredients to Room Temperature:
   • I know I repeat this tip a lot in my baking posts, but it cannot be overstated how important it is to allow eggs, ricotta, and other dairy ingredients to come to room temperature before mixing. This ensures a smoother batter, and a better final product.
3. Mix Gradually at Low Speed:
   • When using a stand mixer, start mixing at low speed and gradually increase to high. This prevents overmixing, which can lead to a dense cheesecake.
4. Beat Eggs One at a Time:
   • Okay, if you ‘really’ want to get tedious, you can add eggs one at a time, beating well after each addition. This helps incorporate air into the batter, contributing to a lighter texture. However, this tip is more about perfectionism than anything else.
5. Zest Citrus for Brightness:
   • Incorporate citrus zest, like orange zest to brighten the flavor of the cheesecake.
6. Add Vanilla Extract for Depth of Flavor:
   • Use pure vanilla extract to enhance the overall flavor of the cheesecake. It adds depth and richness to the taste. Yes, pods and paste can be substituted if preferred.
7. Avoid Overmixing:
   • Overmixing can lead to a heavy and dense texture. Mix until just combined to achieve a light and airy consistency.
8. Prepare the Pan Properly:
   • Grease the sides of the springform pan generously to prevent sticking. Consider using parchment paper for easier removal.
9. Water Bath for Even Baking:
   • For best results, place the springform pan in a large roasting pan filled with hot water. This creates a moist environment for even baking and minimizes cracks.
10. Cool Gradually:
    • After baking, turn off the oven and let the cheesecake cool in oven, with the oven door ajar, for about an hour. From there, move the cheesecake to a wire rack, and allow it to cool to room temperature. This gradual cooling helps prevent cracking.
11. Refrigerate Before Serving:
    • Allow the cheesecake to cool completely before refrigerating. This sets the texture and flavors, making it easier to slice.
12. Garnish Creatively:
    • Garnish with fresh fruit, syrup, or your favorite topping before serving. Fresh berries, citrus slices, or a drizzle of honey add visual appeal and flavor.
13. Experiment with Heavy Cream:
    • For added richness, consider incorporating a small amount of heavy cream into the batter. It contributes to a luxurious and creamy texture. This recipe creates a creamy ricotta cheesecake, and the addition of heavy cream aids that.
14. Embrace Personalization:
    • While this recipe is classic and delicious, feel free to experiment with variations such as a cookie crust or different fruit compotes. I’d recommend something like a red wine syrup if you’re feeling fancy.

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Variations for Ricotta Cheesecake:

• Citrus Infusion:
  • Orange Zest: Enhance the citrusy notes by incorporating orange zest into the batter. It adds a vibrant flavor to the cheesecake.
• Lemon Lover's Delight:
  • Lemon Juice: For a zesty kick, replace a portion of the vanilla extract with fresh lemon juice. This variation offers a delightful lemony twist.
• Crustless Italian Ricotta Cheesecake:
  • No Crust Option: As we’re doing today, skip the crust altogether for a crustless version. This allows the creamy Ricotta texture to shine, and it's a low-carb alternative.
• Fruitful Additions:
  • Fresh Berries: Top the cheesecake with an assortment of fresh berries like strawberries, blueberries, or raspberries. It adds color, freshness, and a burst of sweetness.
• Dual Layers of Flavor:
  • Cookie Crust: Experiment with a cookie crust variation by using crushed graham crackers, vanilla wafers, or biscotti. This adds a different texture to each bite.
• Fluffy Meringue Topping:
  • Whipped Egg Whites: Whip egg whites into stiff peaks and fold them into the batter for a lighter, fluffier texture. This creates a soufflé-like consistency.
• Lemon-Infused Cheesecake:
  • Lemon Cheesecake Twist: Combine both lemon zest and lemon juice for a double dose of citrus flavor. This creates a bright and refreshing cheesecake.
• Richness of Sour Cream:
  • Sour Cream Addition: Introduce sour cream into the batter for added richness. It contributes a tangy flavor and a velvety texture.
• Caramel Drizzle:
  • Caramel Indulgence: Drizzle the cooled cheesecake with a thin layer of caramel sauce. The sweet caramel adds a decadent touch.
• Chocolate Lovers' Dream:
  • Chocolate Swirls: Swirl melted chocolate into the batter for a marbled effect. This variation satisfies chocolate cravings in a sophisticated way.
• Mascarpone Marvel:
  • Mascarpone Addition: Combine Ricotta with a bit of Mascarpone cheese for an even creamier and velvety texture.

Enjoy with love!

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