ricotta cheesecake

This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!

Cannoli Cheesecake

¼ cups (302 grams) graham cracker crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

(566 grams) Galbani Ricotta Cheese

oz (339 grams) mascarpone cheese

(207 grams) sugar

tbsp (24 grams) all purpose flour

cinnamon

tbsp vanilla extract

eggs, room temperature

(120 milliliters) heavy whipping cream, cold

tbsp (36 grams) powdered sugar

tbsp (50 grams) Galbani Ricotta Cheese

tsp vanilla extract

Mini chocolate chips

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. A

d the cinnamon and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. P

ur the cheesecake batter into the crust and spread evenly.
6. P

ace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. B

ke the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. T

rn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. C

ack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10.

emove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11.

hen the cheesecake is cooled and firm, remove it from the springform pan.
12.

o make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13.

pread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14.

efrigerate until ready to serve. Cheesecake is best for 3-4 days.

Love this recipe- thank you! Do you have any advice for the cooking time if I were to bake 2 of them at the same time? Thanks

Made this for my son's birthday.  Although a bit timeconsuming, it was such fun to make and the finished product is fabulous!  Looks and tastes so amazing.  The only modification I would make would be to cut the cinnamon in half, just a little too much in this recipe for my taste.  I can't wait to make this again!

Made this cheesecake for Christmas and it was AMAZING I ended up using empty cannoli shells that I put in the food processor until they resembled graham cracker crumbs in place of the graham cracker crumbs but did everything else as written and it was a huge hit. Great texture, lighter than the average cheesecake. I will definitely be making this one again! Thank you for the great recipe! 

I made this this weekend and and it was off the chain amazing!   High praise from everyone!  I did half the cinnamon, but other than that, followed each step strictly...IT WAS AWESOME!  thank you!

I have to say, I’ve never made a real cheesecake in my life and I made this one last Friday and your lemon one for my birthday at the end of April. I was so nervous. I didn’t want it coming out too dry but your instructions are so perfect! I love cooking and experimenting with food but honestly anyone can make these with your directions. I had non-cheesecake fans LOVE the lemon cheesecake and my hubs said the cannoli cheesecake tasted just like his favorite cannoli from Little Italy in NYC. Thank you for for the detail to make even a novice cheesecake baker taste like a pro! 

Lindsay,

This was amazing!!  I really enjoyed making this cheesecake.  This was my first time making a cheesecake and I LOVE cannolis so I wanted to give it a try!   My partner doesn’t like cheesecake but he took a slice to work the next day!  I bookmarked and saved this recipe for next time.  

(I used waffle cones crumble for around the top.  I’m such a texture person.)

I have been looking through your website for other tasty treats!  I can’t wait to make another one. 

This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert.

Ricotta cheesecake with roasted blueberries

cream cheese, softened

maple syrup

eggs

oranges

ricotta

vanilla bean, split, seeds scraped

blueberries

(75 grams) roasted hazelnuts, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977465262001&=domain=del

5348771529001-5977465262001

Cheesecake with an apricot twist, the flavours of the food gods

Cantabrian cheesecake

unsalted butter, softened

(330 grams) raw caster sugar

ricotta cheese

(500 milliliters) milk

(185 grams) plain flour

lemon

apricots, halved, stones removed

(125 milliliters) Pedro Ximenez (Spanish sweet sherry)

(90 grams) honey

rosemary sprigs, leaves picked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Think it's impossible to make a healthy, low carb lemon cheesecake that tastes just like "nonna" makes it? This keto friendly dessert will blow your mind but won't blow up your belly!

Keto Italian Lemon Ricotta Cheesecake

almond flour

unsalted butter

tsp sea salt

sugar

grass-fed gelatin (optional, but recommended)

cream cheese (softened)

low carb sugar substitute

tsp lemon extract

heavy cream

Preheat your oven to 350°F.

Melt the butter in a microwave safe bowl.

Combine the melted butter, almond flour, sea salt, and sweetener in a medium mixing bowl.

Spray a 9in. glass pie pan with non-stick cooking spray and gently press the crust into the pan. Bake it for 12-15 minutes then remove it from the oven and set on a rack to cool.

Crust

Sprinkle gelatin (if using) on top of two teaspoons of water in small bowl to soften. Then stir in 2 teaspoons hot water to completely dissolve the gelatin.

In a large mixing bowl or stand mixer combine the cream cheese, ricotta cheese, sweetener, the lemon and vanilla extracts, and the lemon zest.

Blend everything together on medium speed until the filling is creamy and smooth.

In another medium mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form, streaming in gelatin water mixture (if using) to stabilize the cream.

Fold the whipped cream into the cream cheese mixture. Be gentle but be sure to completely mix all the ingredients.

Pour the filling into the cooled crust and refrigerate the pie for at least 4 hours before serving.

Filling

https://content.jwplatform.com/videos/zDjM3OR1.mp4

Low Carb Keto Italian Lemon Ricotta Cheesecake Recipe

Inspired by Polish cheesecake sernik, this crustless ricotta cheesecake is a delightful cake with a lovely light texture and juicy bits of peaches here and there. Featuring no flour at all, this crustless cheesecake is naturally gluten free.

Crustless ricotta cheesecake with canned peaches

mascarpone cheese

eggs ((room temperature))

g + 1 tsp potato starch ((divided))

200 g canned peaches in light syrup

Combine the ricotta, mascarpone, sugar, whole eggs, 40 g of potato starch and vanilla extract in a bowl and mix with a hand mixer at medium speed for about 5 minutes or until the sugar has dissolved to the touch.

Zest and juice the lemon. Add the zest from the whole lemon and 40 ml of the juice to the batter and stir in. Drain the peaches (save the light syrup for later) and dice them.

Pour the batter into a springform pan lined with a sheet of baking paper. Gently place the peach bits over the top of the cake making sure not to press them down. Ideally you want them to stay on the top of the cake.

Bake in the preheated oven at 150°C for 75 minutes. When the time is up, turn off the oven and leave the cake inside without opening the oven door for an extra half hour. This will help the cake to set.

In a small saucepan combine 150 ml of the light syrup from the canned peaches and 1 tsp of potato starch. Stir to combine and set on medium heat. When it reaches boiling temperature, take away from the heat. Gently spread this glaze on top of the cake with a pastry brush. The glaze will lock the moisture in preventing the peaches from drying up.

No Bake Ricotta Cheesecake comes together quick and is so easy to make. Just 7 ingredients for this tasty creamy cheesecake. Serve as is or with fresh berries on top!

No Bake Ricotta Cheesecake

graham cracker crumbs ((215 grams))

brown sugar

butter, melted

cream cheese, room temperature

whole milk ricotta cheese, room temperature ((drained))

vanilla

berries

To make the graham cracker crust, in a bowl stir together the graham cracker crumbs and brown sugar. Add in the melted butter and stir until well combined. The mixture should resemble wet sand. Pour the mixture into the bottom of a 9-inch springform pan and press it down using a rubber spatula or your hands; set aside.

To make the cheesecake filling, in a large bowl combine the room temperature cream cheese and powdered sugar. Mix well using a hand mixer until the cream cheese is smooth and well combined, about 2 minutes. Add in the ricotta cheese and vanilla and continue mixing until the filling is light and fluffy, about 2 minutes.

Pour the filling on top of the graham cracker crust. Use a rubber spatula or offset spatula to smooth the top of the cheesecake. Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours or overnight.

Once the cake is well chilled, remove the collar of the pan by running a sharp knife around the edge of the cake. Open the collar of the pan and carefully lift it off the cake. Serve as is or garnish with fresh berries.

Enjoying Sicilian Cheesecake with Ricotta, Orange and Almond is a favorite Easter tradition in my home. It’s a great recipe to share with family and friends on holidays and special occasions, is easy to make and can be made well in advance and frozen.

Sicilian Cheesecake with Ricotta, Orange and Almond

graham crackers ((15 whole Nabisco brand crackers, graham cracker crumbs))

Tbsp sugar

unsalted butter ((1 stick) + more to grease pan)

oranges ((See NOTES.))

whole milk ricotta cheese

all-purpose flour

eggs, (at room temperature, beaten)

tsp orange or vanilla extract

almond extract

Sliced almonds, (lightly toasted)

Place a rack in the center of the oven and preheat oven to 350℉. Prep and gather all ingredients. Butter the bottom and sides of a 9” springform pan.(Please see the section above in the blog post for Step-By-Step instructions with photos.)

Put the ricotta in a strainer or fine mesh sieve propped over a bowl and let it drain out excess liquid for 1 to 2 hours at room temperature. (You can line it with cheesecloth if you have it.) Discard the liquid and transfer the strained ricotta to a large bowl and set aside.

Place the graham crackers and almonds in a food processor or blender and pulse until they are the consistency of breadcrumbs. (It is normal (and really great) to have slightly bigger bits of the almonds in the crust mixture. (See close-up photo above.) You will LOVE the final texture it creates!)

Transfer this crumb mixture to a bowl and combine them with the sugar. (NOTE: If you don’t have a food processor or blender just put the crackers and nuts in a zip-lock bag and crush them with a rolling pin. Since the crumbs need to be fine, you will have to put some elbow grease into it!)

Melt the butter over low heat and stir in the orange zest.

Pour the butter mixture into the crumb mixture and mix until well-combined and until the mixture holds together when squeezed in your hand. If needed, add a little more melted butter. The texture should be similar to wet sand–thick and coarse. Smash/break up any large chunks.

Then, firmly press this mixture evenly into the bottom and along the sides of the springform pan with your hands, applying medium-firm pressure until the crumbs are set. (You don’t want any loose crumbs.) The crust does not need to come all the way up the sides of the pan, just an inch or so.

Use a flat-bottomed measuring cup to help smooth out and gently pack down the crust into the pan and up the sides. It should be compact, but not so tight that it bakes into a hard crust. You can also run a spoon along the bottom corners to keep a rounded shape.

Transfer the unbaked crust to a middle rack in a 350℉ preheated oven and bake for 10 minutes. Remove and let the crust cool at least 10 minutes before filling it. Note that the crust will be soft after it’s removed from the oven, but will set and harden in a short amount of time.

Make The Crust:

Place the sugar in a bowl and sift the flour into it. Stir together.

Beat the eggs with the extracts and zest.

Using a rubber spatula or a large spoon, gently fold the sugar mixture into the ricotta until well-combined. (NOTE: Do not use an electric mixer as it may cause overmixing and break the cheese.)

Then, add the egg mixture to the ricotta a little at a time, while continuing to mix gently with spatula or spoon until well-blended and smooth.

Carefully pour the batter in the cooled graham cracker crust. Poke a few “holes” into the batter with the spatula to prevent air pockets, then smooth the top with the spatula. (NOTE: Expect the batter to be very loose.)

Make The Filling:

Transfer pan to a middle rack in a 350℉ preheated oven and bake for 55-72 minutes or until the cake is firm all the way to the top center. Begin checking it at 55 minutes. The exact amount of time will depend on your oven. (In my electric oven, it almost always takes exactly 72 minutes.) The top will be brown around the edges. (See photo above.)

Allow cheesecake to cool at room temperature, then cover with plastic wrap and refrigerate.

Bake the Cheesecake:

This cheesecake is best chilled at least a few hours. It should have at least 3 hours in the refrigerator to set before serving. When ready to serve, remove cake from the springform pan and carefully transfer it to a plate.

Dust the top of the cake with some powdered sugar and sprinkle the slices with toasted sliced almonds, if desired. For a clean slice, use a sharp, smooth (not serrated) knife and run it under hot water then wipe it dry before every slice. Buon Appetito!

Serving:

Just made this recipe… It is truly AMAZING! 
Directions were very easy to follow.  Simple ingredients which is important for me. As I was putting it together, the smell of the orange in both the crust and the cheesecake filling was mesmerizing!
I baked it early for Easter (will freeze it) and plan to travel to Florida with it.

This was so delicious!!!  The cheesecake was so creamy and full of flavor and the crust was like no other graham cracker crust recipe.   The almonds gave it a nice crunch!  I couldn’t wait to taste it so I cut it before the 3 hrs of refrigeration was up!!!  Can’t wait to make another one for Easter.  Thank you  Michele for sharing your outstanding recipes with all of us!!🥰🥰🥰

Definitely a Mother’s Day hit! Took awhile to cook the middle but the orange and almond flavors were so good.

My family loved this cheesecake and commented on how light and flavorful it is with the creamy ricotta cheese, crunchy crust and hint of orange. I will make this again!
My springform pan was 10”, which is larger than the recipe called for, so I made 1.5x the recipe. I used all of the crust and almost all of the filling so it wouldn’t overflow. It took just a few minutes longer to bake and I checked it frequently. It turned out perfectly and now we have a new family favorite!

Delicious! Raves from around the table! Those who had chosen other desserts had to have a ‘sliver’, which was easy to cut! Everyone was amazed at how light it was - perfect after a heavy meal preceded by an array of starters. 
Full disclosure, I left out the orange zest from the crust cuz I was prepping toooo much food! Maybe why it was a little hard getting the crust to stick, but it worked &amp; I figured it out later. (I threw the zest into the ham glaze) Next, there was a crater in the center of filling that didn’t go away till 70 minutes, so the filling was brown all the way across. 
BUT, before serving my daughter shook powdered sugar over the top and it was a huge success!! I will definitely make this again!
Thank you for another great recipe!

This looks amazing. 
I'm looking forward to making this for Passover this year!

My family and I LOVED this recipe, especially the crust. Can't wait to make it again!

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