Cheesecake is comfort and an indulgent dessert every time, but, well, when a person is very new to baking, the whole idea of a cheesecake would seem a bit intimidating. Specifically, the kind of texture where it is just so rich, smooth, that every bite in heaven. For those who want to make the cheesecake-easy yet amazing, ricotta cheesecake will be the right choice.
Unlike cream cheese-based cheesecakes, ricotta is lighter, very slightly milder in flavor, and well suited to beginners who want to master the art of baking with no fancy ingredients or techniques. You don't have to worry about a water bath, or step-through preparation steps either. Combine a few basic ingredients and easy-to-follow instructions for the perfect cheesecake from a professional bakery. Here's how you can make this delectable, wonderfully smooth ricotta cheesecake from scratch, along with helpful tips to make things even more manageable for you.
Ingredients
Method:
To start, preheat the oven to 180°C and prepare your springform pan by greasing the sides and lining the bottom with parchment paper. For the crust, combine the crushed biscuits or graham crackers with melted butter and sugar. Press this mixture evenly into the base of the pan, then bake for about 10 minutes. Once done, remove it from the oven and set it aside to cool.
Second, prepare the filling by whisking ricotta cheese, granulated sugar, and a pinch of salt in a large mixing bowl until smooth. Incorporate eggs one at a time, ensuring each one is well mixed before adding another. Mix in vanilla extract, lemon zest, and flour; then stir in heavy cream. The batter will be smooth and creamy. Pour this mixture over the prepared crust and smooth with a spatula.
Bake for 40-45 minutes or until lightly golden brown and the edges start to pull from the sides while the center will be slightly firm. When the cheesecake has cooled, let it refrigerate for at least 4 hours or overnight before slicing it with a serrated knife to set. Transfer carefully to a platter of serving. Decorate with fresh fruits or a honey drizzle. Serve chilled.
Ensure that your ricotta cheese, eggs, and cream are all at room temperature before mixing. This helps achieve a smooth batter, preventing lumps and ensuring an even texture in your cheesecake.
Before using ricotta, make sure to drain the excess moisture since it will cause a watery cheesecake filling. You can drain the ricotta by placing it in a cheesecloth or fine mesh sieve for about 30 minutes.
When mixing all your ingredients together, avoid overmixing them. Overmixing may make the cheesecake crack when it is baking; mix until just combined for a smoother finish.
A high-quality springform pan is essential for easy removal of your cheesecake. Look for one that seals tightly to prevent any batter from leaking out during baking.
To avoid overbaking your cheesecake, gently insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cheesecake is done.
Let the cheesecake cool down in the oven with the door slightly ajar for 30 minutes. Cooling down slowly, instead of abrupt temperature changes prevents crack formation.
It is best if the ricotta cheesecake is chilled for some hours or overnight to become set and better develop the flavor. Chilling enables the texture of every slice to firm up and even creamier too.
Springform Pan
A springform pan is easy to remove cheesecake from the sides without disturbing its shape. It is very helpful for delicate cheesecakes, such as ricotta, which hold perfectly together when you serve them.
Hand Mixer or Stand Mixer
While you can mix by hand, it is much easier to obtain a smooth, lump-free batter when using a hand mixer or stand mixer. Using an electric mixer will also save time and ensure that the filling gets the right texture.
Oven Thermometer
An oven thermometer is used to ensure the right temperature when baking. Ovens are known to run hotter or cooler than their settings, so using a thermometer ensures you bake your cheesecake at the correct temperature for a perfect result.
Refrigeration
Store your ricotta cheesecake in an airtight container in the refrigerator for up to 3 days. It's best served cold, and chilling allows the flavors to meld and the texture to firm up.
Freezing
You can freeze your cheesecake for up to 2 months for long-term storage. Slice the cheesecake, then wrap each piece individually in plastic wrap and place it in an airtight container. Thaw in the refrigerator before serving.
Covering the Cheesecake
If the cheesecake is not to be served instantly, it should be covered with plastic wrap or aluminum foil so that it won't pick up the smells in the fridge and remains fresh for a long time.