RICOTTA CHEESECAKE
This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer - a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.
Provided by Food Network
Categories dessert
Time 1h35m
Yield Makes one 9-inch cake; 8 to 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
- Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
- Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
- Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.
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Nadia Shahid
[email protected]This recipe is a waste of time. The cheesecake was dry and crumbly.
Tahira Hussain
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out. It was too runny and didn't set properly.
Joaquin Romero
[email protected]This cheesecake is a bit too dense for my taste, but the flavor is good.
Sinenhlanhla Nombika
[email protected]I've tried several ricotta cheesecake recipes, and this one is by far the best. It's creamy, decadent, and has the perfect balance of sweetness and tang.
HADI AS
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's the perfect dessert for a special occasion.
Syed Shujahat
[email protected]I'm not a big fan of cheesecake, but this recipe changed my mind. It's light and fluffy, and the flavor is perfect.
Badal Tamang
[email protected]This cheesecake is so good, I could eat it every day!
nabeel mailk
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
DYMEBAG duwal
[email protected]I love the addition of lemon zest to this recipe. It gives the cheesecake a bright and refreshing flavor.
Jordan Pennock
[email protected]This is my go-to cheesecake recipe. It's simple to make and always turns out perfectly.
Sahil khan tk
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The crust is crispy and the filling is creamy and smooth.
Thembisa Nkewana
[email protected]This recipe is a lifesaver! I needed a quick and easy dessert for a potluck and this cheesecake was perfect. It was a huge hit and everyone asked for the recipe.
Annet Nakonde
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of ricotta cheese, but I was pleasantly surprised! The cheesecake was delicious and I couldn't even tell that it had ricotta cheese in it.
Zeshan Haider
[email protected]This cheesecake is the best I've ever had! The ricotta cheese gives it a rich and creamy flavor that is simply divine.
Ramesh Gurung
[email protected]I love this recipe! It's so easy to make and always turns out perfect.
Lalji Mandal
[email protected]This recipe is a keeper! The cheesecake was creamy and delicious, and the crust was perfectly crisp.
Juliana Cecilia Van Der Merwe
[email protected]This cheesecake was a hit at my last dinner party! Everyone raved about how light and fluffy it was. I'll definitely be making it again.