A food processor also slashes prep time for the batter down to about 90 seconds; just blitz the cheeses, sugar, and flavoring together until smooth, then quickly pulse in the whole eggs, and pour the batter into the prepared pan. Lemon Ricotta Cheesecake is perfect for Spring and your Easter Brunch. For me, the sharp note of spice in gingerbread is the perfect note of contrast for lemon at any time of the year, but it's a particularly convenient option if that's something you bake often around the holidays. The cheesecake's ready when it's bouncy and firm to the touch around the edges, although a little wobbly in the dead center, with a pale color throughout. Whatever type of crumbs you choose, simply combine them with a little melted butter and a pinch of salt in the bottom of a cheesecake pan. The result is a lemon cheesecake that owes its complex flavor profile to freshly squeezed juice, grated zest, essential oil, and flower water. Unlike my other recipes, I like preparing this one in a 14-cup food processor; its blades effortlessly emulsify the cream cheese and ricotta without aeration while better distributing the bits of zest (which tend to get stuck along the paddles of a stand mixer). Some comments may be held for manual review. To play up the lemony flavor, try serving it with a sprinkling of candied lemon peel or spoonfuls of your favorite jam. Any cake can be an almond cake if you've got the right extract! Easy Baked Lemon Ricotta Custard is a delicious comfort dessert, served with a spoonful of cherry compote on top. What's important is to use a brand of ricotta you absolutely love; if you find one that feels grainy or chalky, it won't get any better in cheesecake form. We don't brand-shame on Serious Eats, but two of the most readily available organic ricotta brands here in the US both proved to be abysmally gritty. Published: November 26, 2019 Last Updated: March 19, 2020 Get the Recipe That's the angle I decided to take here. It is loaded with Italian whole-milk ricotta cheese, cream cheese and a dollop of sour cream to create a dense yet light cake. In a large mixing bowl, whisk together egg yolks, ricotta cheese, lemon zest and juice, melted butter, milk, and vanilla until combined. If only every turkey could say the same. Learn more in the Comment Policy section of our Terms of Use page. If you see something not so nice, please, report an inappropriate comment. Post whatever you want, just keep it seriously about eats, seriously. On my last visit to New York, I also scored a few tubs of sheep's whey ricotta at Sahadi's from The Ricotta & Cheese Factory. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. This translates to an internal temperature of about 155°F, which generally takes me about three-and-a-half hours to reach, but the exact timing will vary depending on your cheesecake pan and the accuracy of your oven, so keep a close eye on the cheesecake as it bakes and pay more attention to the physical cues than your clock. And yet those different expressions needn't be a bad thing; so long as the recipe is rooted in a good-quality ricotta that you love, the results will always be delicious. That combination creates layers of acidity, flavor, and aroma that give the cheesecake a lemon flavor that isn't too astringent, bitter, or harsh. The true foundation for this cheesecake is the crust, which you can create with almost any sort of cookie crumb—provided you like the idea of how it sounds with lemon. The traditional graham cracker crust add a bite of crunch and structure. We reserve the right to delete off-topic or inflammatory comments. Having tested more than a few brands for this recipe, my favorites have been Murray's and Bel Gioioso (both found in the deli section of my local Kroger, rather than in the dairy case), Calabro, and White Rose. Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. If you're feeling fancy, my fruit syrup for ice cream serves nicely as a glaze, and around the holidays, the cranberry jam from my cranberry trifle is a bang-up topping for a lemon cheesecake, too. Rich, tender, and covered in gravy. Add a dollop of whipped cream! Ricotta can be a tricky ingredient to work with, as its flavor, texture, and appearance (not to mention its composition in terms of moisture, fat, and protein) can vary so widely from one brand to another, resulting in a cheesecake that's hardly ever the same from batch to batch. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. We may earn a commission on purchases, as described in our affiliate policy. I do find the loose bottom–style to be the most convenient for unmolding, and I like how the added height of a four-inch pan keeps this cheesecake so creamy and thick. All products linked here have been independently selected by our editors. My personal favorites have been homemade gingersnaps, gingerbread, lemon-ginger creams (wafers only), Biscoff-style speculoos cookies, and homemade graham crackers, although store-bought or gluten-free alternatives to any of these options will work equally well. Add pancake mix and stir until just incorporated. Broadly speaking, I don't often publish recipes for minty, citrusy, or nutty cakes and cookies, since these flavors are easily achieved using essential oils, extracts, and flower waters rather than technique. Comments can take a minute to appear—please be patient! When I make exceptions to this rule, it's for recipes that offer a more holistic approach—for example, a coconut layer cake made with aromatic coconut oil, coconut milk, and ground coconut, rather than extract alone. Using a spatula, gently … Friends, this super simple Baked Lemon Ricotta Custard is a cross between a quiche and a soufflé, and super easy to make. To keep the cheesecake's texture dense and thick, I bake it low and slow at just 225°F, which obviates the need for a water bath, further simplifying the recipe. Made with cream cheese, fresh ricotta, and plenty of lemon, this cheesecake is light, cottony, and tart. Some HTML is OK: link, strong, em. So play the field; try some different styles, and know that my brown butter ricotta cookies CAN transform grainy ricotta into great cookies, so there will always be a home for the brands that don't make the grade for cheesecake. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop. 2: In another bowl, beat egg whites with a whisk until soft peaks form. Here, I'm using my signature eight- by four-inch loose-bottom pan from LloydPans, but this recipe is more flexible than some of my others in terms of the exact pan involved. Made with cream cheese, fresh ricotta, and plenty of lemon, this cheesecake is light, cottony, and tart. While these ingredients could certainly be incorporated to taste in my classic New York-style cheesecake, I wanted to match the light and refreshing qualities of lemon with a cheesecake that would be a little more cottony and light, rather than creamy and rich. What makes it scrumptious is the addition of fresh lemon juice and zest. Which brings us to the secret ingredient: ricotta. Keep it traditional with this sage and sausage dressing. essential oils, extracts, and flower waters, These Smothered Turkey Wings Make Their Own Delicious Gravy, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, Classic Sage and Sausage Stuffing (Dressing), Pumpkin Spice Cake, the Perfect Holiday Dessert (Sorry, Pie), Brown Butter and Toasted Sugar Make Vanilla Cake Anything But Plain, Top Your Yule Log With These Super-Realistic Meringue Mushrooms. https://yummyinspirations.net/2019/03/lemon-ricotta-mousse-recipe Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Subscribe to our newsletter to get the latest recipes and tips! Once the cheesecake has fully cooled, it's a cinch to unmold from a loose-bottom pan: just place it over a large jar or can and slide off the sides.