Italian ricotta cheesecake is a dessert that captures the essence of traditional Italian baking: light, airy, and full of rich, fresh flavors. Unlike the dense American cheesecake, this version is made with ricotta cheese, giving it a smoother, softer texture and a milder flavor. To make it even more decadent, we top it with a zesty lemon blueberry sauce that beautifully balances the cheesecake’s creamy richness. Whether it’s for a holiday, a special occasion, or just a sweet indulgence, this cheesecake is sure to impress.
Preparing Your Ricotta for the Perfect Cheesecake
The night before you plan to make your cheesecake, begin by draining the ricotta cheese. For the best results, use 2 pounds of whole milk ricotta. The drier the ricotta, the firmer your cheesecake will be. To drain the ricotta, place it in a fine mesh sieve or cheesecloth over a small pot to collect any excess moisture. To aid the draining process, gently weigh down the ricotta with a plate or another heavy object. This step is crucial to avoid a soggy cheesecake, so allow the ricotta to drain overnight. The next day, twist the cheesecloth to wring out any remaining liquid. You might be surprised by how much moisture will come out.
Preparing the Springform Pan
To prepare the springform pan, preheat your oven to 400°F (200°C). Grease the bottom and sides of a 9-inch springform pan with butter, then lightly dust with flour. Next, wrap the bottom and sides of the pan with two layers of aluminum foil to prevent any water from leaking into the pan during the water bath process. Set the prepared pan aside.
Making the Cheesecake Batter
In a large bowl or the bowl of a stand mixer, beat the drained ricotta cheese until smooth. This should take about 15 seconds. Gradually add 2/3 cup of granulated sugar, followed by the egg yolks, one at a time, beating well after each addition. Continue beating the mixture for about 1 minute. Once smooth, add 1/4 cup of sifted flour, the zest of 2 large oranges, and 1 teaspoon of vanilla extract. Whisk until all ingredients are fully incorporated.
Whipping the Egg Whites
In a separate clean bowl, begin beating 5 egg whites on medium speed. After 30 seconds, gradually add the remaining 1/3 cup of sugar. Continue beating on high speed until medium-soft peaks form. Be sure to avoid any contact with yolks or grease, as this will prevent the egg whites from whipping properly.
Folding in the Egg Whites
Carefully fold the whipped egg whites into the ricotta mixture using a spatula. Be gentle to avoid deflating the air you’ve worked so hard to incorporate into the batter. Continue folding until fully combined, but do not overmix.
Creating the Water Bath and Baking the Cheesecake
Now it’s time to bake your cheesecake. Pour the batter into the prepared springform pan. To create a water bath (bain-marie), place the springform pan into a roasting pan large enough to hold it comfortably. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. This method ensures the cheesecake cooks evenly and prevents cracking.
Bake the cheesecake at 400°F (200°C) for 10 minutes. Then, reduce the temperature to 325°F (165°C) and bake for another 45 minutes, or until the top is golden and the center is slightly jiggly. After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for 30 minutes. This step helps avoid temperature shock, which can lead to cracking. Once cooled, carefully run a thin knife around the edges of the cheesecake to loosen it from the sides of the pan. Allow the cheesecake to come to room temperature before refrigerating it for at least 6 hours, or overnight.
Making the Blueberry Lemon Sauce
While the cheesecake cools, you can prepare the blueberry lemon sauce. In a small saucepan, combine 10 ounces of frozen blueberries, 1/2 cup of water, 1/2 cup of sugar, and 1 teaspoon of vanilla extract. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
To thicken the sauce, mix 1 1/2 tablespoons of cornstarch with 1 1/2 tablespoons of water to create a slurry. Add the slurry to the blueberry mixture and let it come to a rolling boil. Once the sauce thickens, reduce the heat and simmer for 1-2 minutes. Remove the saucepan from the heat and stir in the zest of 1 large lemon. Be sure to stir gently to avoid crushing the blueberries. Set the sauce aside and refrigerate until ready to serve.
Tips for Perfecting Your Italian Ricotta Cheesecake
- Be Patient: Making Italian cheesecake requires some time and patience, but it’s worth the effort. The process, from draining the ricotta to baking and chilling the cake, ensures that every bite is perfect.
- Choosing the Right Ricotta: The quality of the ricotta is essential to the final outcome. For the best texture, choose a drier ricotta, Some brands, like Polly-O, are creamier but contain more moisture, which can lead to a soggier cheesecake.
- Egg Whites Matter: When beating egg whites, make sure no yolk or grease comes into contact with them. Even a small amount of fat will prevent the whites from whipping properly.
- Use a Water Bath: The water bath is a crucial step to ensure a smooth, crack-free cheesecake. It helps maintain a gentle cooking temperature, avoiding the rapid temperature shifts that cause cracking.
- Chill Before Serving: Allow the cheesecake to chill for at least 6 hours before serving. This helps it set and enhances its flavors.
- Remove from the Springform: Since this cheesecake lacks a crust, it can be tricky to remove from the springform pan. Use parchment paper at the bottom for easy removal.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of cheese instead of ricotta?
A: Ricotta is key to the texture and flavor of this Italian cheesecake. Using a different cheese, like mascarpone or cream cheese, will drastically alter the taste and consistency.
Q: How can I avoid cracks in my cheesecake?
A: The water bath helps prevent cracks by cooking the cheesecake evenly. Additionally, allowing the cheesecake to cool gradually in the oven with the door slightly ajar is essential.
Q: How long should I chill the cheesecake before serving?
A: It’s best to chill the cheesecake for at least 6 hours, preferably overnight. This ensures the texture sets properly and improves the flavor.
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake can be made a day or two in advance. Just store it in the refrigerator and top it with the blueberry lemon sauce just before serving.
Q: Can I use fresh blueberries for the sauce?
A: Yes, fresh blueberries can be used in place of frozen ones for the sauce. However, frozen blueberries tend to break down more easily when cooked, resulting in a smoother sauce.
Quick and Easy Italian Ricotta Cheesecake with Lemon Blueberry Sauce Recipe
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Cooling Time: 6 hours
Total Time: 15 hours 45 minutes
Servings: 8 slices
Ingredients
For the Cheesecake:
- 2 pounds (908g) whole-milk ricotta cheese, strained
- 5 large egg yolks, room temperature
- 5 large egg whites, room temperature
- 1 cup (200g) granulated sugar, divided
- 1/4 cup (35g) sifted flour
- 1 teaspoon vanilla extract
- Zest of 2 large navel oranges
- 2 tablespoons (28g) butter for greasing the pan
For the Blueberry Sauce:
- 10 ounces (290g) frozen blueberries
- 1/2 cup (120g) water
- 1/2 cup (100g) granulated sugar
- 1 1/2 tablespoons (14g) cornstarch dissolved in 1 1/2 tablespoons water
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
Instructions
- Preheat the oven to 400°F (200°C) and grease a 10″ springform pan with butter.
- Wrap the pan’s edges with two layers of foil and place it in a roasting pan.
- In a stand mixer, beat the ricotta until smooth. Gradually add 2/3 cup of sugar and the egg yolks, beating after each addition. Stir in the sifted flour, orange zest, and vanilla extract.
- In a separate bowl, beat the egg whites with the remaining 1/3 cup of sugar until soft peaks form. Fold the egg whites into the ricotta mixture.
- Pour the batter into the prepared pan and create a water bath by adding hot water to the roasting pan.
- Bake for 10 minutes at 400°F, then lower the temperature to 325°F (165°C) and bake for 45 minutes. The center should be slightly jiggly.
- Turn off the oven, leave the cheesecake inside for 30 minutes with the door slightly ajar, then remove and let it come to room temperature. Refrigerate for at least 6 hours.
- For the blueberry sauce, combine blueberries, water, sugar, and vanilla in a saucepan. Bring to a boil, then add the cornstarch slurry. Simmer until thickened. Stir in lemon zest and let cool.
- Serve the cheesecake chilled with blueberry sauce on the side.
Notes
- Draining the ricotta overnight is crucial for the right texture.
- The cheesecake is best after chilling for at least 6 hours.
Nutrition (Per Slice)
- Calories: 396kcal
- Carbs: 50.8g
- Protein: 17.2g
- Fat: 15.1g
- Saturated Fat: 8.4g
- Cholesterol: 159mg
- Sodium: 206mg
- Potassium: 212mg
- Fiber: 0.9g
- Sugar: 41.6g
- Calcium: 326mg
- Iron: 2mg
