I happened to see this recipe featured on the Today Show last week and as soon as I saw the look of the final cake I knew I had to try it at home. I had never had a proper American cheesecake before I moved to North America, and yes, as shocking as it may seem to anyone who has always lived on this side of the world, France does not carry Philadelphia cheese. I’ve seen it a couple times in the last couple years, but it’s definitely not a staple of French every day cooking!
My mom grew up eating traditional Eastern European cheesecakes. Those are the real thing! They are sky-high fluffy, airy and creamy cakes, with no base, incredibly moist and deliciously rich. This recipe comes quite close to those cheesecakes, it uses ricotta and can be flavored with any type of citrus, or just a nice subtle vanilla flavor.
I flavored these babies with some lime (juice and zest) and made small cakes and individual portions, but you could make it a traditional 9-inch cake pan. They rise wonderfully in the oven – much like souffles would – and then nicely cave in when they cool looking rustic and bueatifully uneven. I really loved these cakes, and this was the perfect excuse to use a batch of fresh whole milk ricotta I had bought at the market.
Lime and Ricotta Cheesecake
(Adapted from Martha Stewart)
Makes one 9-inch cake
Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 2 limes, plus juice
1/4 teaspoon salt
Preheat oven to 375 degrees F. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the lime zest and juice, and salt in a large bowl.
Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely.
Let stand at room temperature for 20 minutes before serving.
Enjoy the read!
A Little Yumminess
April 7, 2010 at 12:26 pm (14 years ago)Will have to try this for sure when my parents visit. They love cheesecake. This with a strong cup of coffee. Heaven!!
Jenious
April 7, 2010 at 12:51 pm (14 years ago)The fluffiness and deep crackly surface are appealing. Can’t wait to try!
Ian
April 7, 2010 at 1:02 pm (14 years ago)so yummy 😀
R.
April 7, 2010 at 1:14 pm (14 years ago)Yum! I love ricotta cheesecakes, so light and fluffy! Love the addition of lime.
Chele
April 7, 2010 at 1:31 pm (14 years ago)Oh wow! That looks so goooooooooood!
Taranii
April 7, 2010 at 7:24 pm (14 years ago)wow, these look delicious. I’m definitely going to have to try this because everyone loves a good cheesecake!
Chanel11
April 7, 2010 at 9:15 pm (14 years ago)They look rustically delicious
Coco Bean
April 7, 2010 at 11:34 pm (14 years ago)Oh wow, it was so good!! Thanks again for helping to make Ians b-day special!
Nina Timm
April 8, 2010 at 1:57 am (14 years ago)How beautiful, sunlight in the cake and sunlight on the cake…….Lime and ricotta, such a perfect combo!
Poires au Chocolat
April 8, 2010 at 2:13 am (14 years ago)These look divine – I’ve never made cheesecake with ricotta. So fluffy!
Olive
April 8, 2010 at 3:02 am (14 years ago)I love the look of your cheesecake..now I have to try it too 🙂
Amanda
April 8, 2010 at 7:15 am (14 years ago)Oh I bet that’s fabulous, I have to try it! Are those minis?? They look great!
Patricia Scarpin
April 8, 2010 at 8:38 am (14 years ago)Jen, Philadelphia cream cheese is quite recent here in Brazil as well – and cheesecakes too.
Yours are so pretty – I love it that you served them in glasses, too!
Mini Baker
April 8, 2010 at 10:23 am (14 years ago)wow that looks so ridiculously good!!!
-Mini B.
Ingrid
April 8, 2010 at 10:43 am (14 years ago)I’ve been intending to try making a ricotta cheesecake for years. I love ricotta and can only imagine the deliciousness of a cheesecake made with it.
~ingrid
Cynthia
April 8, 2010 at 1:49 pm (14 years ago)Bookmarked!
lisa
April 8, 2010 at 2:30 pm (14 years ago)Ooh, these look so airy, and delicious. I love the addition of lime. These are beautiful — great rustic texture!
CookiePie
April 8, 2010 at 5:32 pm (14 years ago)Those are beautiful!!! And I love anything lime…
Miss Meat and Potatoes
April 8, 2010 at 6:16 pm (14 years ago)How absolutely gorgeous!! Glad you happened to catch the Today Show and get inspired to make these:)
http://meatandpotatoesfoodie.blogspot.com/
Alejandra Ramos
April 8, 2010 at 11:36 pm (14 years ago)These are gorgeous! I have the exact little mini springform pans. They’re my favorite.
lostpastremembered
April 9, 2010 at 9:11 am (14 years ago)It never occurred to me that you were not American.. aren’t blogs amazing… you are a great addition to our melting pot and this is a wonderful cheesecake!
tasteofbeirut
April 9, 2010 at 12:36 pm (14 years ago)Whenever a cheesecake calls for splitting the eggs I know it is going to be a favorite! Much lighter and the lime addition with the ricotta, perfect!
Laura
April 9, 2010 at 4:21 pm (14 years ago)Yum! Beautiful!
Valen
April 9, 2010 at 7:02 pm (14 years ago)This looks to die for!
Sooshi
April 10, 2010 at 7:56 pm (14 years ago)This looks all sorts of amazing and it reminds me of Japanese cheesecakes. I have a feeling it’s a lot lower in calories too, definitely trying this! 🙂
Debbie
April 11, 2010 at 3:52 am (14 years ago)Oh these look so good. I have to try this out for myself. I LOVE cheesecake!!!
Peggy
April 11, 2010 at 10:59 am (14 years ago)these definitely look stunning… they remind me of a cross between a japanese cheesecake and an american one… i bet it’s delicious!
Amy B.
April 11, 2010 at 12:03 pm (14 years ago)Cheesecake! I love cheesecakes! Too bad I’m not really good in making cakes, but I would sooo love to try make this one! THanks for sharing 🙂
olivia rae
April 11, 2010 at 12:44 pm (14 years ago)this looks incredible! i’ll definitely have to try it out.. i love anything with a bit of a tart edge! xo
marla {family fresh cooking}
April 11, 2010 at 4:41 pm (14 years ago)These cheese cakes are gorgeous. I love how Ricotta lends itself so nicely to sweets and savories. I bet they are great still warm form the oven.
shayma
April 15, 2010 at 8:37 am (14 years ago)thanks for the visit on my blog- it brought me to yours- and what a beauty you have here. lots of gorgeous photos and recipes. best wishes, shayma
Kitchen Butterfly
April 16, 2010 at 2:52 pm (14 years ago)You’re making me wish I loved ricotta………hmmmm
Jennifer
April 17, 2010 at 6:31 am (14 years ago)Look at how fluffy it is!!! Loving the ricotta in this! thanks so much for sharing this great recipe *saving*
Val
April 21, 2010 at 10:17 am (14 years ago)That lead photo has convinced me that I have to make this the minute I get my hands on some Ricotta!
M.
April 27, 2010 at 3:29 pm (14 years ago)It looks so tasty….lime zest and ricotta…yum!
Happee Monkee
May 25, 2010 at 7:44 am (14 years ago)That cheesecake seriously looks dangerous. Dangerously yummy! Ah! And love your photos!