This Ricotta Cheesecake is a delightfully light and different twist on cheesecake, that’s made with creamy ricotta cheese and sweet delicious raisins.
Ricotta Cheesecake
Romanians love their cheese pastries, cheese pies, crepes filled with cheese, and cheese cakes, and I’m no different. Cheesecake is by far my favorite dessert, but this is a different type of cheesecake. While it’s still called a cheesecake, this cake is not your traditional one made with cream cheese. In fact, you’ll make this cheesecake with ricotta cheese.
This is yet another traditional Romanian recipe that I just love. This cake is very easy and simple to make. The big difference between this cake and your regular cheesecake is that it’s made with ricotta cheese and it has a cake-like layer. It’s also loaded with raisins, so if you’re looking for a light cake that’s perfect with your cup of coffee, you’ve come to the right place.
Ingredient Notes
- Eggs – You’ll need 4 eggs divided, for both the cake batter and the cheese mixture.
- Sour cream – I used regular 14% MF.
- Sugar – You’ll need regular granulated sugar.
- Baking powder – You’ll need baking powder to increase the volume and lighten the texture of baked goods.
- Butter – Use salted butter, softened. If using unsalted butter, just add a pinch of salt to the cake.
- Flour – You’ll need all-purpose flour to make the cake layer.
- Vanilla – Vanilla extract enhances the flavor and adds some subtle sweetness to desserts.
- Ricotta – Ricotta is a soft cheese that has a fine, moist, grainy texture and is the star of this recipe.
- Raisins – Although optional, I love adding these and tasty raisins in my cake.
How To Make Ricotta Cheesecake
- Preheat the oven: Preheat the oven to 375°F.
- Make the cake batter: In a mixer, add 2 of the eggs and ½ cup of the sugar and mix well until light and fluffy. Add the sour cream and the melted butter and mix well. Add the flour and the baking powder, and mix well.
- Make the ricotta mixture: In another bowl mix the ricotta with the remainder of the sugar, vanilla extract and the remaining 2 eggs and mix well. If you wish to add raisins, mix them in with the ricotta.
- Pour batters and bake: Generously butter a 9″ springform or cheesecake pan well. Pour the cake batter first, then pour the ricotta mix in the middle. Do not mix. Bake for about 30 to 45 minutes or until golden brown.
- Cool and Serve: Let cool before serving. Optionally sprinkle some powdered sugar on top of the cake.
FAQ’S
Ricotta is a smooth cheese with a creamy mild taste and a thick texture. Its light flavor and low salt content make it perfect for using in sweet or savory dishes.
Using ricotta cheese will make a cheesecake a bit lighter and dryer, and more cakelike.
Some Tips
- To check if your cheesecake is done baking, gently shake the pan. If the cheesecake looks nearly set, but the center is still a bit jiggly, it is done.The center will firm out as the cake comes to room temperature and chills.
- Always use ingredients that are at room temperature.
- This cheesecake is best eaten the day it is baked, but can still be refrigerated.
Leftovers
Cover this ricotta cheesecake loosely with plastic wrap, and refrigerate for up to 3 days.
Freezer
I don’t recommend freezing this cake because of the ricotta cheese.
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Ricotta Cheesecake
Equipment
Ingredients
- 4 large eggs
- 1 cup sugar divided
- 1 cup sour cream
- 2 tablespoons butter salted, softened
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 cups ricotta cheese
- 1 teaspoon vanilla extract
- ½ cup golden raisins optional
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Make the cake batter: In a mixer, add 2 of the eggs and ½ cup of the sugar and mix well until light and fluffy. Add the sour cream and the melted butter and mix well. Add the flour and the baking powder, and mix well.
- Make the ricotta mixture: In another bowl mix the ricotta with the remainder of the sugar, vanilla extract and the remaining 2 eggs and mix well. If you wish to add raisins, mix them in with the ricotta.
- Pour batters and bake: Generously butter a 9" springform or cheesecake pan well. Pour the cake batter first, then pour the ricotta mix in the middle. Do not mix. Bake for about 30 to 45 minutes or until golden brown.
- Cool and Serve: Let cool before serving. Optionally sprinkle some powdered sugar on top of the cake.
Tips & Notes:
- To check if your cheesecake is done baking, gently shake the pan. If the cheesecake looks nearly set, but the center is still a bit jiggly, it is done.The center will firm out as the cake comes to room temperature and chills.
- Always use ingredients that are at room temperature.
- This cheesecake is best eaten the day it is baked, but can still be refrigerated.
- Cover this ricotta cheesecake loosely with plastic wrap, and refrigerate for up to 3 days.
- Freezing is not recommended because of the cheese used.
