Homemade Ricotta
Your place for traditional Italian recipes
Custom Search
Ricotta Cheesecake

(Serves 12-14)
This is an absolutely delicious, creamy but light, cheesecake.  If you have never been a fan of
ricotta cheesecakes because they are too dry or not as creamy as the traditional all cream
cheese cake give this one a try.  It is our favorite cheesecake.  We use chocolate-chip biscotti
for the crust but you can use any flavor that you like.  It is so flavorful you don't need any fruit or
sauce topping.

5 ounces biscotti (any flavor)
4 tablespoons butter, melted
1 (15-ounce) container whole milk ricotta
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup honey
1 tablespoon orange zest
2 teaspoons vanilla
4 eggs


Preheat oven to 350-degrees F.  Put the ricotta in a strainer over a bowl to
remove excess water.  Wrap foil under the bottom and about 2-inches up the
sides of a 9-inch springform pan.

In a food processor, grind the biscotti until fine.  Add the melted butter and
process until the mixture is well moistened.  Press the biscotti crumb
mixture on the bottom of the springform pan.  Bake 15 minutes, or until the
crust is golden brown.  Cool on a wire rack.

In a clean food processor bowl, blend the drained ricotta until smooth.
Add the cream cheese and sugar and blend well.  Add the honey, orange
zest, and vanilla and blend well.  Add the eggs and blend well.  Pour the
cheese mixture over the crust in the pan.

Place the springform pan in a large roasting pan. Pour hot water into the
roasting pan to come halfway up the sides of  the springform pan.  Bake for
65 minutes, or until the cheesecake is golden.  The center of the cake will
still move slightly when the pan is gently shaken.  Transfer the cake to a wire
rack and allow to cool for 1 hour.
Ricotta Cheesecake
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
Do you love cheesecake but sometimes
find that one large cake is too big for you? 
These mini springform pans are perfect for
individual cakes, cheesecakes, and
quiches. The four little springform pans in
this set are made of heavy-gauge steel for
gentle, uniform heat distribution. Mini
cheesecakes also make a unique dessert
presentation for guests.
You Might Also Like
Italian Rum Cake
Orange Ricotta Tart with a Chocolate Cinnamon Crust
Print Friendly and PDF
Ricotta Cheesecake