LIGHT RICOTTA CHEESECAKE
A recipe for a light and airy cheesecake that I've been wanting to try for a very long time. From the New York City Marathon Cookbook and submitted for Zaar World Tour II. Update 10.18.06: Amount of salt reduced and recipe instructions reworded.
Provided by Debs Recipes
Categories Cheesecake
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough.
- In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites.
- Press chilled dough evenly into a 10" springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
- Bake at 350° for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean.
- Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter.
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Johnny Cool Dowabobo
[email protected]This cheesecake was amazing! It was so easy to make and it turned out perfectly. I will definitely be making this again.
shagor Khan
[email protected]I thought this cheesecake was just okay. It wasn't as creamy as I would have liked.
Tricia Patricia
[email protected]This cheesecake was delicious! I loved the light and fluffy texture of the filling. I will definitely be making this again.
Methira Fernando
[email protected]This cheesecake was a bit of a disappointment. It was too tangy and the crust was too crumbly.
Kadi Jemal H kade1
[email protected]This cheesecake was amazing! It was so easy to make and it turned out perfectly. I will definitely be making this again.
Yassein Elsherbiny
[email protected]I thought this cheesecake was just okay. I found it to be a bit too dense and heavy.
Albert Ogunniyi
[email protected]This cheesecake was delicious! It was the perfect dessert for a special occasion.
Andy N
[email protected]This cheesecake was really good! The only thing I would change is to use a graham cracker crust instead of a cookie crust.
Kumar Pokchi
[email protected]I made this cheesecake for a party, and it was a huge hit! Everyone loved it. I especially liked the ricotta cheese filling, which was so smooth and creamy.
Katara
[email protected]This cheesecake was amazing! It was so light and fluffy, and the flavor was incredible. I will definitely be making this again.
Emren Troy
[email protected]This cheesecake was a bit too tangy for my taste. I think I would have preferred it with a little less lemon juice.
Friday Oghenemaro
[email protected]I loved the simplicity of this recipe. It only uses a few ingredients, and it's really easy to follow. The cheesecake was delicious, and I'll definitely be making it again.
To To
[email protected]This cheesecake was easy to make and turned out perfectly! I followed the recipe exactly, and it was a hit with my family and friends.
Mr Cristian Andrei
[email protected]I'm not a huge fan of cheesecake, but this one was really good! The ricotta cheese made it nice and light, and the crust was perfectly crispy.
Emily rosa
[email protected]This ricotta cheesecake was a real treat! The texture was smooth and creamy, and the flavor was perfectly balanced between sweet and tangy. I especially loved the light and airy texture of the cheesecake, which was a nice change from the denser chees