Ricotta Cheesecake
Desserts were not the strong suit of my father’s restaurant. You ate there for the pasta dishes and the Italian entrees. Dessert was an afterthought. Like many Italian-American restaurants at the time, we had premade desserts we got from a vendor like spumoni and tortoni.
We did stuff our cannolis fresh, and made desserts like peach melba, but the one truly special in-house dessert we made was this Ricotta Cheesecake. Made with just ricotta, eggs, sugar, and Amaretto liqueur, it was a light, creamy dessert, very different from American cheesecake, that I don’t think I appreciated enough back then. I definitely do now.
Recipe Notes
The Water Bath: Baking the cheesecake in a water bath is the key to a silky, crack-free result. The steam from the water keeps the oven moist and ensures the cheesecake bakes gently and evenly. Make sure to wrap the bottom of the springform pan tightly with heavy duty foil. A single layer can leak. Use two layers to be safe.
The Amaretto: Amaretto is what makes this cheesecake distinctly my father’s restaurant version. My brother worked in the kitchen and confirms that’s what we used. It gives the cheesecake a subtle almond flavor that pairs beautifully with the ricotta.
Ricotta Cheesecake vs. American Cheesecake: American cheesecake is made with cream cheese, which gives it a dense, rich texture. Ricotta cheesecake is much lighter, almost delicate by comparison. It has a slightly grainy texture from the ricotta that is completely intentional, and a clean, milky flavor that lets the other ingredients come through. It is not as sweet and not as heavy, which makes it a perfect ending to a big Italian meal. If you are expecting a New York cheesecake, this is a different experience entirely, and once you try it, you may prefer it.
Easter: Light, not too sweet, and elegant without being fussy, this ricotta cheesecake makes a wonderful Easter dessert and a refreshing change from heavier American-style cheesecakes.
Serving Suggestions: This cheesecake is wonderful on its own with just a dusting of powdered sugar, but it also pairs beautifully with toppings. Fresh berries are a natural match: strawberries, raspberries, or blueberries add color and a bright contrast to the creamy, lightly sweet cheesecake. A simple berry compote works just as well if fresh berries aren’t in season. A drizzle of honey and a few slivered toasted almonds play up the Amaretto flavor nicely. For Easter, a handful of mixed fresh berries keeps it festive and light.
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Ricotta Cheesecake
- Total Time: 2 hours 15 minutes
Ingredients
- 2 pounds whole milk ricotta
- 5 large eggs
- 1–1/4 cups sugar
- 2 tablespoons Amaretto liqueur
- pinch of salt
- butter and flour for greasing and flouring pan
- Powdered sugar, for dusting
Equipment
- 9-inch springform pan
- Large roasting pan (for water bath)
- Heavy duty aluminum foil (to wrap bottom of springform)
Instructions
- Preheat oven to 350°F.
- Using the butter grease the bottom and sides of the springform pan. Sprinkle flour along bottom and sides of pan, and tap out excess.
- Wrap the outside bottom of the springform pan tightly with heavy duty aluminum foil to prevent water from seeping in.
- In the bowl of a stand mixer, add the eggs, sugar, amaretto and pinch of salt. Using the whisk attachment, whisk on medium until well blended.
- Add the ricotta cheese and whisk on medium until smooth and combined.
- Pour batter into the springform pan. Place the springform pan in a large roasting pan and add enough hot water to come about 1 inch up the sides of the springform pan.
- Bake for 1-1/2 hours. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 30 minutes.
- Remove from the water bath and let cool completely at room temperature, then refrigerate.
- Before serving, dust generously with powdered sugar.
- Prep Time: 15 minutes
- Rest time: 30 minutes
- Cook Time: 90 minutes
I genuinely enjoyed reading your post about Ricotta Cheesecake! The way you explained the balance between creaminess and the subtle tang of ricotta really resonated with me. It’s fascinating how such a simple dessert can carry so much cultural significance, reminding us of family traditions and shared moments. Your recipe inspired me to try making it for a gathering next weekend—I’m excited to share a piece of Italian heritage with my friends. Thank you for bringing such delicious recipes to light; they remind us of the joy found in food and connection! I even searched Snow Rider 3D for more ideas on pairing desserts like these.