Author Notes
I have fond memories of eating this cheesecake whenever I visited my grandparents in Florida: my grandmother loved both making and eating it. It's crustless, and the ricotta renders it light and airy - deceptively so, since more than one piece is pretty much a recipe for a heart attack. I topped this version with candied lemon slices (adapted from Martha Stewart) and a raspberry jam glaze because I made it in winter; it is, of course, lovely with fresh berries as well. —celiaruthless
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Ingredients
- Ricotta Cheesecake
-
1 pound
fresh ricotta
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1 pound
cream cheese
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2 cups
sour cream
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4
eggs, room temperature
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1 1/2 cups
granulated sugar
-
2 tablespoons
flour
-
2 tablespoons
cornstarch
-
2 tablespoons
freshly squeezed lemon juice
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1 1/2 teaspoons
vanilla or brandy
- For the Decorations
-
2/3 cup
seedless raspberry jam
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1
lemon
-
1 cup
sugar
-
1 cup
water
Directions
- Ricotta Cheesecake
-
Grease a 9-inch springform pan. Cream the cheeses and sour cream together in a mixer, then add the eggs one at a time, beating about 15 seconds after each addition. Mix in the lemon juice and vanilla.
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Whisk the flour, sugar, and cornstarch together in a medium bowl and add gradually to the wet ingredients, with the mixer on low. Pour the batter into the prepared pan.
-
Place the pan on a rack in the middle of a cold oven, and set the oven to 325 degrees. Bake for 1 hour and 15 minutes, then turn the oven off and leave the cake inside for 2 more hours. Do NOT open the oven door at any point during these 3 hours or your cake will fall and you will be sad (though I know from personal experience that fallen cake does still taste good).
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Remove from the oven and put the cake directly into the fridge.
- For the Decorations
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For the glaze: Melt the jam over medium heat, whisking steadily. Pour it over the cake so it covers the top but does not flow down the sides, and let it set.
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For the lemon slices: Slice the lemon on a mandoline, or cut it as thin as possible by hand. Blanch the slices in boiling water for a minute, then plunge them into ice water. Dissolve the sugar in the cup of water over medium heat in a wide skillet. Keep the syrup simmering and add the lemon slices in a single layer. Cook for about an hour, until translucent, then let the slices cool on parchment before topping the cake with them.
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