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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch cake
mld105484_0410_dessert.jpg
Ingredients
Ingredient Checklist
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
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.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch cake
mld105484_0410_dessert.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch cake
Recipe Summary
Yield: Makes one 9-inch cake
Yield: Makes one 9-inch cake
Makes one 9-inch cake
mld105484_0410_dessert.jpg
mld105484_0410_dessert.jpg
Ingredients
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
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.
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.
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.
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 (9)
Add Rating & Review
389 Ratings
5 star values:
95
4 star values:
123
3 star values:
112
2 star values:
43
1 star values:
16
Reviews (9)
Add Rating & Review
389 Ratings
5 star values:
95
4 star values:
123
3 star values:
112
2 star values:
43
1 star values:
16
Add Rating & Review
389 Ratings
5 star values:
95
4 star values:
123
3 star values:
112
2 star values:
43
1 star values:
16
389 Ratings
5 star values:
95
4 star values:
123
3 star values:
112
2 star values:
43
1 star values:
16
389 Ratings
5 star values:
95
4 star values:
123
3 star values:
112
2 star values:
43
1 star values:
16
- 5 star values:
- 95
- 4 star values:
- 123
- 3 star values:
- 112
- 2 star values:
- 43
- 1 star values:
- 16
Martha Stewart Member
Rating: 5.0 stars
11/01/2020
I made this because I couldn’t find my ricotta cheesecake recipe that I’ve used for years. This is FAR BETTER so no loss there. However, the cooking instructions have not worked both times and had I not peeked, it would have been very burned. My old recipe had this cooking at like 250 for 1-1/2 hours. I can’t find it so I’m probably just going to hope my memory is right next time and try a much lower temperature. My oven is electric and I do not have altitude issues to worry about, I just think this is too high of a temperature.
Martha Stewart Member
Rating: 5 stars
12/19/2017
I have made this recipe twice and it worked beautifully both times. I did not invert it as suggested but it released from my pan perfectly. I altered the recipe slightly to add chocolate chips and a bit of cinnamon to make it more like a Cannoli filling. I brought it to work and it got rave reviews!
Martha Stewart Member
Rating: 1 stars
12/31/2016
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!
Martha Stewart Member
Rating: Unrated
10/23/2016
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).
Martha Stewart Member
Rating: Unrated
01/12/2016
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.
Martha Stewart Member
Rating: Unrated
04/20/2014
Made this for Easter and it came out great! The golden brown crust is gorgeous, can't wait to taste it.
Martha Stewart Member
Rating: 5 stars
12/17/2013
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.
Martha Stewart Member
Rating: Unrated
04/16/2010
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!
Martha Stewart Member
Rating: 5.0 stars
11/01/2020
I made this because I couldn’t find my ricotta cheesecake recipe that I’ve used for years. This is FAR BETTER so no loss there. However, the cooking instructions have not worked both times and had I not peeked, it would have been very burned. My old recipe had this cooking at like 250 for 1-1/2 hours. I can’t find it so I’m probably just going to hope my memory is right next time and try a much lower temperature. My oven is electric and I do not have altitude issues to worry about, I just think this is too high of a temperature.
Rating: 5.0 stars
Rating: 5 stars
12/19/2017
I have made this recipe twice and it worked beautifully both times. I did not invert it as suggested but it released from my pan perfectly. I altered the recipe slightly to add chocolate chips and a bit of cinnamon to make it more like a Cannoli filling. I brought it to work and it got rave reviews!
Rating: 5 stars
Rating: 1 stars
12/31/2016
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!
Rating: 1 stars
Rating: Unrated
10/23/2016
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).
Rating: Unrated
Rating: Unrated
01/12/2016
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.
Rating: Unrated
04/20/2014
Made this for Easter and it came out great! The golden brown crust is gorgeous, can't wait to taste it.
Rating: 5 stars
12/17/2013
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.
Rating: Unrated
04/16/2010
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!
All Reviews for Ricotta Cheesecake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ricotta Cheesecake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
