Ricotta Cheesecake

Ricotta Cheesecake

Photo Modified: Flickr/zingyyellow...!

This Ricotta Cheesecake from chef Jennifer Cole of Fabbrica Restaurant in Williamsburg, Brooklyn, is not your typical American cheesecake. It is Italian-style made with fresh ricotta and bursting with lemon.

Click Here to See More Cheesecake Recipes

10
Servings
239
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 10 ½  Ounces  digestive cookies, such as Hobnobs, ground
  • 1  Tablespoon  butter
  • 1  Tablespoon  sugar

For the filling

  • 2 ½  Pounds  fresh ricotta cheese
  • ¾  Cup  sugar
  • 4  Teaspoons  lemon juice
  • zest of 2  lemons
  • eggs
  • ¼  Cup  all-purpose flour
  • 1  Tablespoon  kosher salt

Directions

For the crust

Blend together the cookies, butter, and sugar, and press into the bottom of a 10-inch spring form pan. 

For the filling

Preheat the oven to 325 degrees F.

Mix together the ricotta, sugar, lemon juice and zest. Incorporate the eggs one at a time with a whisk, then add in the flour and salt. Pour on top of the crust. Cover with aluminum foil and bake for 30 minutes. 

Nutritional Facts

Total Fat
15g
21%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
56mg
19%
Carbohydrate, by difference
8g
6%
Protein
18g
39%
Vitamin A, RAE
121µg
17%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
312mg
31%
Choline, total
19mg
4%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
244mg
35%
Selenium, Se
23µg
42%
Sodium, Na
149mg
10%
Water
107g
4%
Zinc, Zn
3mg
38%

Ricotta Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Ricotta Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Ricotta Cheese Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.