Creamy Italian Ricotta Cheesecake Recipe - Baker by Nature (2024)

FAQs

Can you use ricotta instead of cream cheese in cheesecake? ›

Ricotta works well within the full spectrum of baked goods, so as long as you're using your imagination, you'll never run out of ideas for putting it to use. The bottom line is: If a baked good calls for cream cheese, then it can be substituted for ricotta.

The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

Your cream cheese should always be softened

This is important because this is what gives the cheesecake its smooth and silky texture. If you beat cold and unsoftened cream cheese, you will have lots of lumps in your mixture and you will never reach a smooth consistency.

Don't overbake your cake.

It may crack if it's too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator. Tap the pan on the sides and if the center has firmed up like jello, remove the cake from the oven.

Ricotta is made from whey, the part of milk that remains after the curds form as a byproduct of cheese-making. For ricotta, the whey is processed into a firm textured consistency and is a naturally good source of calcium. It's an ideal substitute for cream or whole milk in a cream sauce.

Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated. It's light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes.

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

I love the light texture of a good ricotta cheesecake but by adding mascarpone to the mixture, the cheesecake becomes creamier while remaining very light. I made this light cheesecake yesterday for our Easter dessert and really was pleased how it turned out.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Why add whipping cream to cheesecake? ›

Heavy Whipping Cream: This gave it more of a milky taste. Like the sour cream, this could be used well if you were doing a flavored cheesecake. I think this would go really well with sweeter type fruit (strawberries, cherries, peaches) and/or with chocolate/caramel.

What happens if you put too much sour cream in cheesecake? Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

Confectioners' Sugar: A smidge of confectioners' sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners' sugar. Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor.

For starters, cream cheese and ricotta are made using similar processes. The primary difference is that making ricotta involves milk; making cream cheese calls for cream and milk. This slight ingredient difference sets it apart from ricotta in terms of its richer flavor and fattier profile.

Using Cottage Cheese Instead of Cream Cheese

Swapping out cream cheese for cottage cheese is simple. You can use it as a spread, mix it into your scrambled eggs, use it as a crudites dip, or blend it to use in sauces and soups – anywhere you would normally use cream cheese.