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Ricotta Cheese Cookies
Dessert European

Ricotta Cheese Cookies

4.5

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  3. 3 Beat together sugar and butter in a large bowl with an electric mixer on low speed until combined. Increase speed to high and beat until light and fluffy, about 5 minutes.
  4. 4 Reduce speed to medium and beat in ricotta, eggs, and vanilla.
  5. 5 Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
  6. 6 Drop level tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
  7. 7 Bake in the preheated oven until cookies are very lightly golden and soft, about 15 minutes. Use a spatula to remove cookies to a wire rack to cool completely.
  8. 8 When cookies are cool, make glaze: Stir together confectioners' sugar and milk in a small bowl until smooth.
  9. 9 Use a small spoon or spatula to spread glaze on cookies; alternatively, dip each cookie into the bowl of glaze. Decorate as desired.

By Linda K

Ricotta Cake
Dessert

Ricotta Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
  2. 2 In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

By Sandy Pescosolido

Sweet Peach Crepe Filling
Dessert

Sweet Peach Crepe Filling

5.0

Prep
10 min
Cook
15 min
Total
765 min

Instructions

  1. 1 Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
  2. 2 Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
  3. 3 Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
  4. 4 While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
  5. 5 Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

By Brian Muir

Chocolate Ricotta Mousse
Dessert American

Chocolate Ricotta Mousse

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
  2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren

Lemon Ricotta Cookies
Dessert

Lemon Ricotta Cookies

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
  3. 3 Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
  4. 4 Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

By Kim's Cooking Now

Whipped Peanut Butter-Chocolate Ricotta Pudding
Dessert

Whipped Peanut Butter-Chocolate Ricotta Pudding

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.

By Yoly

Cannoli Dip
Dessert American

Cannoli Dip

4.8

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated.
  3. 3 Fold in chocolate chips until well-blended. Cover bowl with plastic wrap and place in the refrigerator until chilled, at least 10 minutes.
  4. 4 Serve and enjoy!

By Megan

Whipped Ricotta Protein Truffles
Dessert

Whipped Ricotta Protein Truffles

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine ricotta cheese, peanut butter, peanut butter syrup, and vanilla extract in a bowl and mix with a hand mixer until well combined. Add protein powder, sweetener, and salt; mix until smooth.
  2. 2 Roll mixture into 1-inch balls and coat in chopped peanuts. Refrigerate until ready to serve.

By Yoly

Italian Cheesecake Cookies
Dessert

Italian Cheesecake Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until well blended.
  2. 2 Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C) for 1 hr. Turn off oven and leave inside for 2 hours.
  3. 3 Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.

By Rita

Whipped Ricotta Dessert
Dessert

Whipped Ricotta Dessert

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Beat drained ricotta, cream, powdered sugar, and honey in a stand mixer on low speed until creamy, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and refrigerate while you prepare the serving glasses.
  2. 2 Place cookies into a resealable plastic bag; seal the bag and crush cookies into chunky crumbs. Set aside 1 tablespoon for garnish. Divide remaining crumbs evenly among five 6-ounce glasses.
  3. 3 Pipe ricotta cream into each glass. Sprinkle reserved crumbs over top, then garnish with blackberries, raspberries, mint, and nutmeg. Refrigerate for 1 hour before serving.

By Buckwheat Queen

Easter Meat Pie
Dessert Italian

Easter Meat Pie

4.7

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.
  3. 3 Line the bottom and sides of two 9-inch pans with pie crusts. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover filling with remaining pie crusts. Crimp the edges and cut several slits in the top crust to allow steam to escape.
  4. 4 Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.

By PAMSTER2

Ricotta Pound Cake with Vanilla Bean
Dessert

Ricotta Pound Cake with Vanilla Bean

3.0

Prep
20 min
Cook
70 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
  2. 2 Sift together flour, baking powder, and salt in a bowl.
  3. 3 Cream together ricotta, butter, and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 7 minutes. Mixture will look somewhat grainy and curdled--this is normal. Beat in eggs, 1 at a time, mixing well after each addition. Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg. Mix in almond extract.
  4. 4 Use a small paring knife to slice vanilla bean in half lengthwise. Scrape the seeds out of each half and add to the batter. Mix on low speed until vanilla seeds are evenly dispersed.
  5. 5 Add half of the dry ingredients to the batter, mixing until only just combined. Mix in remaining dry ingredients until just combined. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on the counter a few times to remove air bubbles.
  6. 6 Place pan into preheated oven and bake until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edges of the cake to loosen, the remove to a wire rack to cool completely.

By Kim

Strawberry Hill Tartelettes
Dessert

Strawberry Hill Tartelettes

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine strawberries and sugar in a bowl. Set aside for topping.
  2. 2 Mix mascarpone cheese, 1/4 cup confectioners' sugar, ricotta cheese, and vanilla extract in another bowl. Set aside for filling.
  3. 3 Whip remaining confectioners' sugar and heavy cream together in a bowl using an electric mixer until soft peaks form. Place whipped cream in a pastry bag and refrigerate.
  4. 4 Line up tart shells and fill each one with ricotta cheese mixture. Top each with strawberry mixture and swirl chilled whipped cream on top.

By frenchchick123

Apple-Cheese Tart
Dessert

Apple-Cheese Tart

3.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Roll out pie crust lengthwise to fit into the bottom a 13x9-inch baking dish with a good 1/2-inch of the crust up all sides.
  3. 3 Mix apple pie filling, ricotta cheese, egg, and shredded Cheddar cheese together in a bowl; pour over the pastry and flatten into a smooth layer.
  4. 4 Mix flour, brown sugar, salt, and cinnamon together in a separate bowl. Mash butter into the flour mixture with a fork or pastry cutter until mixture is crumbly. Sprinkle over the apple pie mixture in the pan.
  5. 5 Bake in preheated oven until crust is a good caramel-brown color, 15 to 20 minutes.

By lizzycat17

Better-Than-Starbucks Blueberry Pound Cake
Dessert

Better-Than-Starbucks Blueberry Pound Cake

4.7

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
  2. 2 Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.
  3. 3 Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
  4. 4 Pour batter evenly into the prepared pan.
  5. 5 Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.

By BachFromTheDead

Ricotta Pound Cake with Lemon and Blueberries
Dessert

Ricotta Pound Cake with Lemon and Blueberries

2.5

Prep
20 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
  2. 2 Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
  3. 3 Whisk almond flour and baking powder together in a separate bowl until well combined.
  4. 4 Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

By Lucille

Apricot Cheesecake Bars
Dessert

Apricot Cheesecake Bars

3.0

Prep
10 min
Cook
40 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
  3. 3 Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
  4. 4 Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
  5. 5 Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
  6. 6 Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

By SPOTTYSCOTTIEGIRL

Phyllo Tarts with Ricotta and Raspberries
Dessert

Phyllo Tarts with Ricotta and Raspberries

4.3

Prep
Cook
Total

Instructions

  1. 1 Drain ricotta cheese in a sieve for 20 minutes; set aside.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
  3. 3 Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
  4. 4 In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
  5. 5 Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

By Violet

Ricotta Cheese Cake
Dessert American

Ricotta Cheese Cake

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
  2. 2 Make yellow cake mix according to package directions. Pour batter into the prepared pan.
  3. 3 Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
  4. 4 Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.

By Gingee

Easy Orange Ricotta Cake
Dessert

Easy Orange Ricotta Cake

4.5

Prep
15 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  2. 2 Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
  4. 4 Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

By Yoly

Pizzagaina
Dessert Italian

Pizzagaina

4.5

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.
  2. 2 Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.
  3. 3 Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.
  4. 4 Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

By SMZCOZ

Italian Ricotta Cheesecake
Dessert Italian

Italian Ricotta Cheesecake

3.9

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
  2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
  3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Honey Ricotta Cheesecake
Dessert

Honey Ricotta Cheesecake

4.0

Prep
25 min
Cook
125 min
Total
990 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease. Set aside.
  2. 2 Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.
  3. 3 Add oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, about 30 seconds. Add browned butter to food processor and pulse until mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.
  4. 4 Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
  5. 5 Wipe out food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 4 tablespoons honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan in aluminum foil to insulate.
  6. 6 Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the turned off oven with the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
  7. 7 Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.

By Liv Dansky

Ancient Roman Cheesecake (Savillum)
Dessert American

Ancient Roman Cheesecake (Savillum)

4.1

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
  2. 2 Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
  3. 3 Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.

By Namaste Mama

Sicilian Ricotta Cheesecake
Dessert Italian

Sicilian Ricotta Cheesecake

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  2. 2 Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
  3. 3 Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

By Nicole

Easy Ricotta Tiramisu
Dessert Italian

Easy Ricotta Tiramisu

4.6

Prep
30 min
Cook
Total
630 min

Instructions

  1. 1 Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
  2. 2 Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in whipped cream; add rum.
  3. 3 Pour coffee into a bowl. Dip ends of 1/2 of the ladyfingers in coffee. Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

By Jude

Ricotta Cheese Pie
Dessert American

Ricotta Cheese Pie

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Dissolve cornstarch in 1/2 cup milk in a large bowl; stir in ricotta, remaining 1 cup milk, eggs, vanilla, and sugar until well blended.
  3. 3 Pour filling into unbaked pie crust.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Sprinkle top with cinnamon; cool.

By Linda C

Ricotta Apple Lasagna
Dessert

Ricotta Apple Lasagna

3.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
  3. 3 Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
  4. 4 Bake in preheated oven for 45 minutes. Cool for 15 minutes.
  5. 5 Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.

By Star Pooley

Italian Cheesecake
Dessert Italian

Italian Cheesecake

4.1

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Creme Brulee Cheesecake
Dessert

Creme Brulee Cheesecake

Prep
20 min
Cook
60 min
Total
415 min

Instructions

  1. 1 Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C).
  3. 3 Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg; mix well until smooth.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.
  5. 5 Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.
  6. 6 Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
  7. 7 Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.

By Terra-Matris