New York Ricotta Cheesecake

New York Ricotta Cheesecake Recipe - Delicious American Dessert

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour 45 minutes | Servings: 8-10

Introduction

New York Ricotta Cheesecake is a classic dessert that is rich, creamy, and absolutely delicious. This recipe combines the smooth texture of cream cheese with the lightness of ricotta cheese to create a decadent treat that is perfect for any occasion.

History

The origins of New York Ricotta Cheesecake can be traced back to the early 1900s when Italian immigrants brought their traditional cheesecake recipes to America. Over time, the recipe evolved to include cream cheese, giving it a richer and creamier texture that is now synonymous with New York-style cheesecake.

Ingredients

24 oz (680 g) of softened cream cheese
1 cup of extra-fine whole milk ricotta cheese (refined by processing in a food processor for 1 minute)
0.5 cup of sour cream
1.5 cup of sugar substitute (recommended: splenda)
0.33 cup of heavy cream
1 tbsp of no sugar added vanilla extract
1 tbsp of fresh lemon juice
2 eggs
3 egg yolks
special equipment: 1 (8 inches) spring-form cake pan

How to prepare

Preheat the oven to 400°F (204°C).
Spray the spring-form pan with nonstick vegetable oil cooking spray and set it aside.
In a shallow roasting pan large enough to fit the cake pan, pour about 1 inch of water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat the softened cream cheese, ricotta, sour cream, and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix the heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture.
Beat just until blended and then turn off the mixer; be careful not to over-whip.
Pour the batter into the greased spring-form pan.
Place the pan into the heated water bath.
Bake for 15 minutes, and then lower the oven temperature to 275°F (135°C).
Continue baking for 1.5 hours, or until the top is light golden brown and the cake is pulling away from the sides of the pan.
Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.)
Then remove the cake from the oven and refrigerate it before serving.
Serve chilled.

Variations

Add lemon zest or almond extract for a different flavor profile.
Swirl in raspberry or strawberry puree for a fruity twist.
Top with a caramel or chocolate ganache for an extra indulgent treat.

Cooking Tips & Tricks

Make sure all your ingredients are at room temperature before starting to ensure a smooth and creamy batter.

- Be careful not to overmix the batter, as this can result in a dense and heavy cheesecake.

- Use a water bath while baking to prevent the cheesecake from cracking.

- Allow the cheesecake to cool in the oven before refrigerating to prevent it from sinking in the middle.

Serving Suggestions

New York Ricotta Cheesecake can be served plain or topped with fresh berries, whipped cream, or a drizzle of chocolate sauce.

Cooking Techniques

Use a water bath while baking to ensure even cooking and prevent cracking.

- Allow the cheesecake to cool in the oven with the door slightly ajar to prevent it from sinking.

Ingredient Substitutions

You can use regular sugar instead of splenda if desired.

- Cottage cheese can be substituted for ricotta cheese in a pinch.

Make Ahead Tips

New York Ricotta Cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the cheesecake with fresh berries, mint leaves, or a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

New York Ricotta Cheesecake pairs well with a cup of coffee or a glass of dessert wine such as Moscato or Port.

Storage and Reheating Instructions

Store any leftover cheesecake in the refrigerator for up to 3 days. To reheat, allow the cheesecake to come to room temperature or warm in the microwave for a few seconds.

Nutrition Information

Calories per serving

Each serving of New York Ricotta Cheesecake contains approximately 300 calories.

Carbohydrates

Each serving of New York Ricotta Cheesecake contains approximately 15 grams of carbohydrates.

Fats

Each serving of New York Ricotta Cheesecake contains approximately 25 grams of fats.

Proteins

Each serving of New York Ricotta Cheesecake contains approximately 10 grams of proteins.

Vitamins and minerals

New York Ricotta Cheesecake is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (cream cheese, ricotta, sour cream, and eggs) and may not be suitable for those with dairy allergies.

Summary

New York Ricotta Cheesecake is a rich and creamy dessert that is high in fats and calories but also provides a good amount of protein and essential vitamins and minerals.

Summary

New York Ricotta Cheesecake is a decadent dessert that combines the creamy texture of cream cheese with the lightness of ricotta cheese. This classic recipe is perfect for any special occasion and is sure to impress your guests.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for New York Ricotta Cheesecake. It was a warm summer day, and I was visiting my dear friend Sarah in her cozy kitchen. The sweet aroma of vanilla and cinnamon filled the air as she pulled a golden-brown cheesecake out of the oven. I was instantly captivated by its creamy texture and rich flavor.

Sarah smiled as she noticed my eager expression. "Would you like to learn how to make this delicious cheesecake?" she asked. I nodded enthusiastically, eager to add another mouthwatering dessert to my repertoire of recipes.

As Sarah began to explain the ingredients and steps involved in making the New York Ricotta Cheesecake, I listened intently, taking mental notes of each detail. She explained that the key to a perfect cheesecake lies in the quality of the ingredients and the precision in following the recipe.

I watched as Sarah effortlessly whipped together the creamy ricotta cheese, eggs, sugar, and vanilla extract. She then poured the mixture into a graham cracker crust and gently smoothed the top with a spatula. The cheesecake was then baked until it was set and slightly golden brown on top.

As I eagerly waited for the cheesecake to cool, Sarah shared with me the story behind the recipe. She explained that she had learned how to make New York Ricotta Cheesecake from her own grandmother, who had passed down the recipe through generations. The cheesecake was a family tradition, enjoyed at special occasions and gatherings.

I was touched by the sentimental value of the recipe and knew that I had to carry on the tradition in my own family. As I took my first bite of the New York Ricotta Cheesecake, I was instantly transported to a world of creamy, indulgent bliss. The rich, velvety texture of the cheesecake melted in my mouth, leaving behind a lingering sweetness that I knew I would never forget.

From that day on, New York Ricotta Cheesecake became a staple in my own kitchen. I would often make it for family gatherings, birthdays, and holidays, delighting my loved ones with its decadent taste and nostalgic charm. Each time I made the cheesecake, I would think of Sarah and her grandmother, grateful for the precious gift of their recipe.

Over the years, I have made slight adjustments to the original recipe, adding my own personal touch with a sprinkle of cinnamon or a drizzle of honey. But the heart of the recipe remains the same, capturing the essence of tradition and love in every bite.

As I sit here now, reflecting on the journey that led me to discover the magic of New York Ricotta Cheesecake, I am filled with gratitude for the friendships, memories, and culinary experiences that have shaped me into the cook I am today. And as I prepare to pass down this cherished recipe to my own grandchildren, I know that the tradition will live on, bringing joy and comfort to future generations just as it has for me.

So, if you ever find yourself in my kitchen, surrounded by the warm, inviting aroma of vanilla and cinnamon, don't be surprised if you spot a golden-brown cheesecake cooling on the counter. For in that moment, you will be witnessing a piece of my heart and soul, lovingly baked into every slice of New York Ricotta Cheesecake.