Best 2 Citrus Ricotta Cheesecake Recipes

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Embark on a culinary journey to create a delectable citrus ricotta cheesecake, a delightful symphony of flavors that will tantalize your taste buds. With a creamy ricotta filling infused with the vibrant zest of citrus fruits, this cheesecake offers a refreshing twist to the classic dessert. Each bite promises a burst of citrusy goodness, perfectly balanced by the richness of ricotta and the crumbly graham cracker crust. Whether you're a seasoned baker or a culinary novice, this comprehensive guide will lead you through the process of crafting this luscious dessert, ensuring a stunning centerpiece for your next gathering or a delightful treat to indulge in.

Check out the recipes below so you can choose the best recipe for yourself!

RICOTTA CITRUS CHEESECAKE



Ricotta Citrus Cheesecake image

Lemon, lime and orange zest perk up this ricotta-based cheesecake. A graham cracker crust provides crunch while a dusting of confectioners' sugar adds a pretty finish.

Provided by Food Network Kitchen

Time 6h25m

Yield 12

Number Of Ingredients 12

2 pounds fresh whole-milk ricotta cheese
8 tablespoons (1 stick) unsalted butter, melted
2 1/2 cups finely ground graham cracker crumbs (about 18 crackers)
1 1/4 cups granulated sugar
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1/2 teaspoon almond extract
1/2 teaspoon lime zest
Zest of 1 orange
6 large eggs, lightly beaten
Confectioners' sugar, for dusting

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9-inch springform pan.
  • Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
  • Meanwhile, brush the inside of the a 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
  • Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
  • Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla, lemon zest, almond extract, lime zest and orange zest in a large bowl using an electric mixer on medium speed until combined. Add the eggs and beat until just combined, taking care not to over beat the mixture. Pour into the cooled crust. Place the springform pan in a deep roasting pan and transfer to the oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the pan.
  • Bake until the cheesecake is slightly jiggly in the center and very lightly browned on top, about 1 hour and 35 minutes. Careful of splashing the hot water, remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate until well chilled, at least 2 hours up to overnight.
  • At least thirty minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off. Dust the top with confectioners? sugar.

CITRUS-RICOTTA CHEESECAKE



Citrus-Ricotta Cheesecake image

Light in texture,traditional Italian cheesecakesare made with ricotta cheese.Here, citrus adds depth to thericotta; the compote of orange,grapefruit, and vanilla playsoff the cake's mellow flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

2 cups finely ground ladyfinger cookies (7 ounces)
8 tablespoons unsalted butter, melted
3/4 cup sugar
1 envelope (1/4 ounce) unflavored gelatin
1 cup heavy cream, chilled
2 large eggs, separated, room temperature
1/2 vanilla bean, halved lengthwise
1 pound 5 ounces fresh ricotta cheese
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest plus 1 tablespoon fresh lemon juice
Pinch of salt
Citrus-Vanilla Compote

Steps:

  • Stir together cookie crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of an 8-inch square or 9-inch round springform pan; set aside.
  • Sprinkle gelatin over 1/4 cup warm water in a small bowl. Let stand 7 minutes to soften. Stir until gelatin is dissolved; set aside. Beat cream with an electric mixer until stiff peaks form; set aside.
  • Put egg yolks and remaining 1/2 cup sugar in a medium bowl. Scrape in vanilla seeds; whisk until mixture is pale and thick, about 2 minutes. Add ricotta, zests, lemon juice, salt, and gelatin mixture; gently stir until smooth. Set aside.
  • Beat egg whites in a clean mixing bowl until they hold stiff peaks. Gently fold whipped cream and then whites with a rubber spatula into ricotta mixture.
  • Pour filling over crust. Refrigerate, uncovered, 3 hours or overnight. Before unmolding, run a knife around edge of cake. Serve with citrus-vanilla compote.

Tips:

  • Use high-quality ingredients. Fresh citrus fruits, creamy ricotta cheese, and a buttery graham cracker crust are essential for a delicious cheesecake.
  • Don't overmix the batter. Overmixing can make the cheesecake tough. Mix just until the ingredients are combined.
  • Bake the cheesecake in a water bath. This helps to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This allows the flavors to meld and the cheesecake to set properly.
  • Serve the cheesecake with your favorite toppings. Fresh berries, citrus zest, or a dollop of whipped cream are all great options.

Conclusion:

This citrus ricotta cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy ricotta filling, tangy citrus flavor, and buttery graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this citrus ricotta cheesecake a try. You won't be disappointed!

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