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Heather's Dish

Heather's Dish

Creamy Ricotta Cheesecake

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I have a confession to make:  this cheesecake?  It was wonderful – oh so wonderful – and I need to tell you guys that I haven’t made it recently.  No, this was a concoction whipped together in a frenzy during the last days of my pregnancy.  In fact, I believe that I made this literally 2 days before I was induced.  It was kind of a I’m-so-stressed-that-I-haven’t-gone-into-labor-yet fix.  I needed cheesecake.  And I needed it RIGHT THEN.

 

And you know what?  Sometimes the best things come from a need for [insert specific dessert title here] RIGHT THIS VERY SECOND.  I think that in the process of making this I made my new favorite kind of cheesecake.

Here’s the thing with me and cheesecake:  I kind of can’t say no.  I love love LOVE it, and the best part?  The crust.  TOTALLY the crust…in all of its buttery, rich, heavenly glory.  I can’t get enough of the cheesecake crust but the one thing that keeps me from actually making cheesecake?

 

You guessed it – the crust.

 

I wish I had a good reason, but it’s literally the fact that by making a crust you can’t just whip it all together in a big bowl and call it a day.  Nope, you have to actually crush the graham crackers, mix them with stuff, press them into a pan (Lord help me I hate pressing things into pans…), pre-bake it, and THEN you get to do the filling.  So now that I’ve confessed my pure and complete laziness, you see why I love this cheesecake.  Would I like a crust?

 

You betcha.  But if I’m making it then I think I’ll pass 😉

RICH RICOTTA CHEESECAKE

Adapted slightly from this recipe.

  • 6 eggs, at room temperature
  • 3/4 cup sugar
  • seeds from one vanilla bean
  • 15 oz whole milk ricotta cheese
  • 8 oz cream cheese, at room temperature
  • 8 oz Greek yogurt
  • 2 tsp lemon zest, optional

Preheat oven to 325. Spray a 9-inch springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.  Add the sugar and vanilla bean to the food processor and process until thick and light yellow, about 1 minute (you can also whisk into oblivion if you don’t have a food processor). Add the ricotta, cream cheese, and Greek yogurt and zest (if using) and process until smooth, another 30 seconds. Set aside.  Beat the egg whites on high speed with the mixer until they form stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula. Bake at 325 until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Cover with plastic wrap and refrigerate at least 6 hours.

 

**If you don’t have a springform pan you can certainly line the bottom of a pan with parchment paper and spray well with nonstick spray!**

Next up:  the crazy easy and way too delicious blackberry sauce that I smothered it in.  Yeah, that’s right – happy Monday to you!

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Comments

  1. Leta says

    July 4, 2012 at 12:43 am

    Just wondering what the fruity sauce you put on top of it.. Is it your blackberry sauce? I am looking forward to making this. Yum-o

    Reply
    • Heather says

      July 4, 2012 at 10:21 am

      hi Leta! yes, it’s the blackberry sauce! although it would work great with raspberries as well!

      Reply
  2. Kellie @ Blackboard Kitchen says

    April 10, 2012 at 9:52 pm

    Funny, I also had cheesecake on the brain this weekend! I referenced your tip on baking without a spring form pan in today’s post – great tip!

    Reply
  3. StoriesAndSweetPotatoes says

    April 10, 2012 at 6:11 pm

    Ricotta adds the perfect texture for cheesecake! I think ricotta is such an under-rated cheese, it’s amazing 🙂

    Reply
  4. Feast on the Cheap says

    April 10, 2012 at 1:10 pm

    Mmm, this looks so decadent

    Reply
  5. Sommer@ASpicyPerspective says

    April 9, 2012 at 7:11 pm

    Whoa momma! Heather this is SO my kind of dessert. Looks heavenly.

    Reply
  6. Lindsay @ FuelMyFamily says

    April 9, 2012 at 3:53 pm

    I would rather forgo the crust and have double the filling! Especially if said filling has cream cheese!

    Reply
  7. Sarah says

    April 9, 2012 at 2:05 pm

    You must have known what was coming when your body demanded that cheesecake. It looks glorious!

    Reply
  8. sara says

    April 9, 2012 at 9:57 am

    This looks amazing, super tempting! Definitely going to have to try this dessert…

    Reply
  9. Emilie @ Emilie's Enjoyables says

    April 9, 2012 at 7:45 am

    I absolutely love cheesecake of any variety, sooo good!

    Reply
  10. Katrina @ Warm Vanilla Sugar says

    April 9, 2012 at 7:17 am

    This sounds awesome!! Such a great idea 🙂

    Reply
  11. Alex@Spoonful of Sugar Free says

    April 9, 2012 at 6:50 am

    oh yum…hope you had a great Easter, and happy monday to you as well!

    Reply
  12. Urban Wife says

    April 9, 2012 at 6:37 am

    I wholeheartedly agree! If I’m going to take in calories, let it be cheesecake. Love this easy, no crust recipe.

    Reply

Trackbacks

  1. Chocolate Almond Cheesecake says:
    April 10, 2012 at 9:52 pm

    […] the bottom of any pan with parchment paper and spray it with nonstick spray, as I just learned from Heather’s post earlier this […]

    Reply
  2. Simple Blackberry Sauce | Heather's Dish says:
    April 10, 2012 at 7:59 am

    […] promised, the blackberry sauce has […]

    Reply

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