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You Asked For It: Ricotta Cheesecake

I would like to find a ricotta cheesecake recipe. Thank you.

Patricia Simpson, Dunedin

Thomas C. Rizzo Jr. of Largo has a recipe for Patricia to try. This is very easy to make but takes some planning to allow for the draining of the ricotta. I got about ¼ cup of liquid when I drained the cheese. Thomas has some important notes about his recipe. First, use only whole milk ricotta. Low-fat or fat-free products result in a grainy texture and affect the taste. He especially likes fresh ricotta from an Italian deli. Second, don't skip draining the ricotta. It's easy to do and doesn't take long. Lastly, resist the urge to top this cheesecake with anything, like strawberries or cherries. Thomas says traditional ricotta cheesecake doesn't need the extra trimmings. I thought the amaretto taste would be powerful, but it was just the opposite. The almond flavor was very subtle; next time I may add more lemon zest. This would be a nice ending to an Italian meal.

Recipe requests

Sheila Standring of Danvers, Mass., was a recent guest at the St. Petersburg Yacht Club, where she dined on salmon piccata with angel hair pasta. She would appreciate having the recipe. . . . Geneva Mckinnes of Tampa remembers a pound cake her aunt used to make. She says it included 6 eggs and 7/8 cup butter, less 2 tablespoons. She also said the flour, possibly Swan Down cake flour, was sifted 4 or 5 times. Geneva says it made a very large, moist cake.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail [email protected] Include your name, city and phone number.


Ricotta Cheesecake

2 pounds whole milk ricotta cheese

2/3 cup white sugar

1/3 cup all-purpose flour

5 large eggs

2 teaspoons vanilla extract

2 teaspoons lemon zest

¼ cup amaretto

Wrap the ricotta cheese in a double layer of cheesecloth and place in a colander. Weigh it down with cans and allow to drain over a bowl in the refrigerator for at least 1 hour.

Position oven rack to the middle and preheat oven to 300 degrees. Butter and flour a 9 ½-inch springform pan, tapping out excess flour.

Place the ricotta in a large mixing bowl and whip it with an electric mixer on low speed until smooth. Add the sugar and flour and mix thoroughly. Add the eggs one at a time, mixing well after each addition. Add the vanilla, lemon zest and amaretto and mix well. Pour batter into prepared pan.

Bake 90 to 105 minutes, until the top is a light, golden brown. A toothpick inserted in the center should come out clean. Cool on a wire rack. Cover and chill until serving time.

Serves 6.

Source: Thomas C. Rizzo Jr. of Largo

You Asked For It: Ricotta Cheesecake

04/28/09 [Last modified: Tuesday, April 28, 2009 4:30am]
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