Ricotta Cheesecake

This amazing ricotta cheesecake is a delightful fusion of creamy cheese, rich ricotta, and a delicate almond crust. The result is a melt-in-your-mouth dessert crowned with a vibrant raspberry jam and fresh raspberries. Perfect for both seasoned bakers and beginners, this recipe provides a straightforward approach to creating an unforgettable treat. Baked to golden perfection, this cheesecake achieves exceptional flavor and texture without requiring complex techniques. The addition of amaretto and orange zest introduces subtle yet sophisticated notes, elevating this dessert to new heights. Let’s embark on the journey of crafting this masterpiece.

Ingredients

For the Almond Crust:

¾ cup slivered almonds
¼ cup all-purpose flour (spooned and leveled)
3 tablespoons granulated sugar
Pinch of kosher salt
1 large egg yolk
2 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract

For the Ricotta Cheesecake Filling:

1 (8-ounce) package cream cheese, softened (Philadelphia brand recommended)
¾ cup granulated sugar
¼ teaspoon kosher salt1 (32-ounce) container whole milk ricotta cheese (do not use low-fat)
1. Best Ricotta Cheesecake Recipe – The Pioneer Woman
3 large eggs
1 teaspoon vanilla extract
1 tablespoon amaretto (rum or Grand Marnier can be substituted)
1 tablespoon cornstarch
2 teaspoons fresh orange zest (from one orange)

For the Raspberry Topping:

⅓ cup seedless raspberry jam (use high-quality jam)
8 ounces fresh raspberries (about 2½ cups, extra is fine)
Confectioners’ sugar, for dusting

Instructions

Step 1: Crafting the Almond Crust

Preheat your oven to 325°F (163°C) with the rack in the middle position. Grease and lightly flour a 9-inch springform pan, tapping out any excess flour. This prevents the cheesecake from sticking.

In a food processor fitted with the blade attachment, pulse the almonds, flour, sugar, and salt until the almonds are finely ground and the mixture resembles sand. In a separate bowl, whisk together the egg yolk, melted butter, and vanilla extract. Add this liquid mixture to the almond mixture and pulse until combined, forming a crumbly, moistened dough.

Transfer the dough to the prepared springform pan and press evenly across the bottom using your fingers or a measuring cup. Chill the crust in the freezer for 10 minutes or in the refrigerator for 15-20 minutes. Bake for 10-15 minutes until lightly golden brown. Cool completely on a wire rack.

Step 2: Preparing the Ricotta Cheesecake Filling

While the crust cools, prepare the filling. In a food processor, combine the cream cheese, sugar, and salt. Process for about 1 minute until smooth and creamy. Add the ricotta cheese and process for another 2 minutes until light and fluffy. Add the eggs one at a time, processing for 5-10 seconds after each addition.

Add the vanilla extract, amaretto, cornstarch, and orange zest. Process briefly until combined, being careful not to overmix.

Step 3: Baking the Cheesecake

Pour the ricotta filling into the cooled almond crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the top is slightly golden and the edges are set. The center should be jiggly but not liquid. Cool completely on a wire rack. The cheesecake may sink slightly as it cools—this is normal.

Once cooled, loosen the cheesecake from the sides of the pan with a thin knife. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set and chill.

Step 4: Assembling the Raspberry Topping

After chilling, spread the raspberry jam evenly over the cheesecake, leaving a ¾-inch border. This prevents the jam from overflowing. Arrange fresh raspberries over the jam. Dust with confectioners’ sugar using a fine sieve.

Step 5: Serving Your Masterpiece

Release the sides of the springform pan. Serve the cheesecake directly on the base or transfer it to a platter using two large spatulas to carefully separate the crust from the pan base. Slice with a sharp knife, wiping the blade clean between cuts.

Freezer-Friendly Instructions:

The cheesecake can be frozen (without the raspberry topping) for up to 3 months. Freeze until firm, then wrap tightly in plastic wrap or aluminum foil. Thaw overnight in the refrigerator. Add the raspberry topping just before serving

This simple ricotta cheesecake features a delicious almond crust and a smooth, creamy filling, topped with raspberry jam and fresh berries for an extra burst of flavor.

Prep Time: 50 minutes
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes, plus cooling time (at least 6 hours)

Ingredients

For the Crust:

¾ cup slivered almonds
¼ cup all-purpose flour
3 tablespoons granulated sugar
Pinch of kosher salt
1 egg yolk
2 tablespoons melted butter
½ teaspoon vanilla extract

For the Filling:

1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
¼ teaspoon kosher salt
4 cups whole milk ricotta
3 large eggs
1 teaspoon vanilla extract
1 tablespoon amaretto
1 tablespoon cornstarch
2 teaspoons orange zest

For the Topping:

⅓ cup raspberry jam
8 ounces fresh raspberries
Powdered sugar, for dusting

Instructions
Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by spraying with nonstick spray, dusting with flour, and tapping out excess flour.
For the crust, combine almonds, flour, sugar, and salt in a food processor and pulse until fine. Mix egg yolk, butter, and vanilla, then combine with the almond mixture until crumbly. Press the crust into the pan and freeze for 10 minutes. Bake at 325°F for 10-15 minutes, until golden. Let it cool.
For the filling, process cream cheese, sugar, and salt until smooth. Add ricotta, eggs, vanilla, amaretto, cornstarch, and orange zest, blending until combined.
Pour the filling into the crust and bake for 50-60 minutes. Cool completely on a wire rack and refrigerate overnight.
Once chilled, spread raspberry jam over the cheesecake and top with fresh raspberries. Dust with powdered sugar before serving.

Nutritional Information (per serving, 12 servings):