baked ricotta cheesecake recipe

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Baked Ricotta Cheesecake


  • Not izbuch: mnemosynex's Notizbuch

    Erst e llt : 19.07.2015 09:14 Gende rt : 19.07.2015 09:17

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    Baked Ricotta Cheesecake Recipe

    Baked Ricotta Cheesecake Recipe

    by billy law | Jul 25, 2013 | Recipes | 0 Comments

    I am quite fussy when comes to cheesecake. I have to admit that cheesecake

    is possibly the last option I would go for on a dessert menu. I just think that

    there are way more exciting gateaux and cakes out there than a slice of

    cheesecake, which usually either too sweet, too cloy or simply too cheesy. But

    when is done right, my heart does sing out, They aint that bad after all, I

    guess I just need to be in the mood for it.

    Then people think I went coo-coo when I created a vegemite cheesecake in

    my Have you eaten? cookbook (old version recipe can be found here).

    Never judge the book by the cover I say, just wait till you try it; you can send

    me an email and thank me later.

    Pasticceria Papas baked ricotta cheesecake has been crowned Sydneys

    best cheesecake by SMH, and they werent wrong. Their version of

    cheesecake is nothing like the New York cheesecake, it consists of a slightly

    sweet and light ricotta cheese filling, with a sponge pastry wrapped all around

    it. Solving the mystery on how to seal the cheesecake inside the pastry is half

    the fun (Its not that difficult really). So I made my own.

  • Instead of trying to crack the cheesecakes code, I just played around a bit

    and changed a few bits here and there. As I love Maggie Beers sour cream

    pastry so much, I used it for this recipe instead of the soft spongy pastry. And

  • I also added more cinnamon flavour to the cheesecake, rather than just a

    plain white ricotta cheesecake inside. My effort may not be as perfect as

    Papas baked ricotta cheesecake, but is still pretty darn good!

  • This cheesecake is not that difficult to make really, but there are a few crucial

    points you have to watch out for:

    1. When draping the pastry over the tin, make sure there are no holes in the

    pastry, else your cheesecake filling will leak out during baking. If you found

    holes, just patch it with some excess pastry and let it set in the refrigerator.

    2. When making the cheesecake filling, we want it to be light and soft. Thats

    why we separate the eggs, whisking the egg white with sugar until soft peak

    then gently fold the cream cheese mixture into it.

    3. When filling the tin with cream cheese mixture, make sure you do not fill all

    the way to the top, else you will end up with a cheesecake volcano inside the

    oven. If it still happens, place a baking tray at the bottom rack in the oven to

    catch up any over flowing cheesecake mixture.

    4. It is important to cool the cheesecake in the oven and let it finish cooking,

    so it doesnt shrink too much. Best to let it set in fridge overnight and taste

    much better the next day.

  • Baked Ricotta Cheesecake

    Sour cream pastry (recipe from Maggies Harvest)

  • 200g chilled unsalted butter, cut into cubes

    250g all-purpose plain flour

    1/2 cup (125ml) sour cream (or plain yoghurt)

    cheesecake filling

    3 eggs, separated

    250g cream cheese, room temperature

    500g ricotta cheese

    80ml cream

    100g sugar

    1 teaspoon vanilla extract paste

    1 teaspoon cinnamon powder

    1 teaspoon nutmeg powder

    Icing sugar, for dusting

    Cinnamon powder, for dusting


    1. To make the pastry, put butter and plain flour in a food processor, blitz in

    pulse mode until it resembles fine crumbs. Alternatively, rub the butter and

    flour between fingers until you achieve the same result. Add sour cream and

    give it a few more pulses until the dough comes together. Tip it out on a

    floured surface, gather the loose clumps together to form a dough ball. Flatter

    the dough into a disk, wrap it in cling film and transfer to refrigerator to let it

    set for at least 30 minutes.

    2. Cut 2/3 of the dough out and put the rest back in fridge. Roll the dough into

    3mm thickness, make sure it is wide enough to cover the bottom and side of a

    22cm springform cake tin. Drape the pastry over the tin, then gently press

    the pastry to sides to fill all corners, let the excess hang over the edges of the

    tin. Place the tin in refrigerator to let it set.

    3. Beat cream cheese in the bowl of a food mixer on high speed until light and

    fluffy. Turn the speed down to low, then add yolk and keep beating until

    combined. Add cream and ricotta, beat until combined and no lumps. Finally,

  • add vanilla, cinnamon and nutmeg, beat until just combined.

    4. In a clean large mixing bowl, add egg white and sugar, whisk until soft

    peak. Pour the cheesecake mixture into the meringue, fold gently until


    5. Preheat oven to 180C. Remove the springform tin lined with pastry from

    the refrigerator, pour the cheese mixture into the tin but without filling to the

    top, by leaving an inch from the top.

    6. Take out the remaining pastry from the refrigerator, roll it out to 3 mm

    thickness, big enough to cover the top of the cake tin. Drape the pastry over

    the top of the cake tin, make sure is nice and tight and not sagging too much

    in the centre. Then use a rolling pin, roll it along the edges of the tin to seal

    and cut off the excess. Crimp and seal the pastry by pinching together index

    finger and thumb.

    7. Cut a small slit in the centre of the pastry, bake the cheesecake in the oven

    for 1 hour. Then let the cheesecake to cool in oven with door ajar. Once cool,

    remove cheesecake from tin and transfer to refrigerator to let it set


    8. Dust the cheesecake with icing sugar and cinnamon powder.