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Ricotta Cheesecake

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This is the easiest cheesecake to make -- it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.

  • Yield: Makes one 9-inch cake

Source: Martha Stewart Living, April 2010

Ingredients

  • Unsalted butter, room temperature, for pan
  • 3/4 cup sugar, plus more for pan
  • 1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
  • 6 large eggs, separated
  • 1/4 cup all-purpose flour
  • Finely grated zest of 1 orange or 2 lemons
  • 1/4 teaspoon salt
  • Citrus-Vanilla Compote

Directions

  1. Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.

  2. Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.

  3. Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

Cook's Notes

This cheesecake is best eaten the day it is baked, but it can be refrigerated, covered loosely with plastic wrap, for up to 3 days. Let stand at room temperature for 20 minutes before serving.

Reviews Add a comment

  • loissimaearthl
    31 DEC, 2016
    This recipe read like a soufflé. I should have followed my instincts and put a collar around the pan. It IS a soufflé that sinks into a sort of cheesecake-ish. I'm an experience baker and I followed this recipe to the T. It soggy, which is very unpleasant. I could to serve it, let alone eat it. Waste of time and money!
    Reply
  • silviaercolegm
    23 OCT, 2016
    The video is not for this recipe. It's for the Italian Ricotta Cheesecake (can't post links here but you can search the Martha Stewart website for it).
    Reply
  • motherm2
    12 JAN, 2016
    Have this in the oven right now but I had to keep replaying the video and rereading the ingredients/instructions since they differ somewhat. I buttered and sugared the pan. Video floured it. Video adds vanilla, missing in the ingredients. Hope the baking is correct and this turns out okay.
    Reply
  • timandme313068
    20 APR, 2014
    Made this for Easter and it came out great! The golden brown crust is gorgeous, can't wait to taste it.
    Reply
  • MS112586373
    17 DEC, 2013
    Tried many recipes for this cake and this is the best one by far. It tastes great, very easy, and has to be 3 or so years I have stuck to this and make it every holiday.
    Reply
  • Piranja
    16 APR, 2010
    I absolutely love this cheesecake. It's so easy to make and as a big fan of Ricotta this is the right thing for me! It's unbelievable how close this version comes to the german version using Quark (which is either very hard to find in the U.S or way overpriced). I'll definitely make this more often and i can imagine rum-raisins in it, too or a line of cherris on the bottom. Very delicious, will make this one often!
    Reply
  • Piranja
    16 APR, 2010
    I absolutely love this cheesecake. It's so easy to make and as a big fan of Ricotta this is the right thing for me! It's unbelievable how close this version comes to the german version using Quark (which is either very hard to find in the U.S or way overpriced). I'll definitely make this more often and i can imagine rum-raisins in it, too or a line of cherris on the bottom. Very delicious, will make this one often!
    Reply