Baked Ricotta Cheesecake

A majority of the years that I worked in a professional kitchen were spent in the dessert section. Which was ironic, as I’m not really a sweet tooth. Or maybe I was, but quickly got over tasting everything I made? Even creme patisserie and tiramisu get boring after a while. I am, however, a self-confessed cheese addict. When I came across this cheesecake recipe it was a simple lemon zest and vanilla cheesecake. I love the flavour the baked ricotta gives this cake. It is almost a savoury sweetness.

I have made so many iterations of this cake over the past 30 years. Some of my favourites are miso and maple with sesame seeds (tastes like salted caramel), pistachio and honey with Persian fairy floss, and gingerbread, for Christmas. Our kids really love matcha cheese cake with Japanese powdered green tea. It has a slightly bitter flavour and is very delicious with chocolate chips. They like white chocolate chips with the matcha, which sweetens the flavour.

If you want to change the flavour of the cheesecake, the basic recipe remains the same . It is straightforward and easy to adjust. I add any additional ingredients at the end when I am folding the whites into the batter. I sometimes leave the citrus out, if it is not going to be a complementary flavour, however I always include the vanilla essence.

This time of year citrus is in season, as nature provides lots of options for a Vitamin C boost. Your body can’t make vitamin C so you must get it from food sources. Persimmon, broccoli, potatoes, kiwi fruit, cabbage and Brussel sprouts are all high in vitamin C. However lemon, lime, yuzu or strawberries are probably better options in a cheesecake 😉 High in antioxidants, that protect us as we age and containing polyphenols, to wake up your brain and improve alertness. Citrus cheesecake may be an excellent breakfast choice in winter, for those who like a sweet hit in the morning.

Baked Ricotta Cheesecake

Ingredients:

1kg smooth ricotta
200g raw caster sugar
100g flour (I sometimes use spelt and sometimes gluten-free, but any flour is fine)
4 eggs (separated)
vanilla bean paste
zest of 2 lemons (optional)

Method:

Preheat oven to 160℃ (150℃ fan-forced).
Grease and line a 20cm springform cake tin with baking paper.
Separate your eggs and measure out all the ingredients.
Combine ricotta, sugar, flour, egg yolks, vanilla paste and zest (if you are using it).
Whisk egg whites until they form stiff peaks.
Fold the ricotta mix through the egg whites, carefully, without losing too much air.
Once combined, pour into cake tin and bake for 45-60 minutes.
When the middle of the cake springs back, it is cooked.
Turn off the oven and open the door slightly. Allow the cake to cool like this for around 2 hours.