Christmas in my family has always been a very Italian holiday. I’m only a quarter Italian but they do say Italians are loud so maybe that quarter is just really making it’s presence known. While everyone I know was having ham, lamb, or roast beef for Christmas, my family made home made raviolis every year. And yes, they are as amazing as they sound. It’s a tradition on my dads side of the family, passed down from my Grandpa and his family before that.
As far back as I can remember, my family would gather around the kitchen table and watch as my mom made the dough, my dad would help her fill and construct them and then the 4 of us siblings would crimp them with a fork. As we got older it got a little more hands on for my siblings and I but that is more or less how it always went. Now, since we are all adults we all still have tChristmas dinner with my parents so we still have them every year. Christmas would not be Christmas without raviolis.
This meal is outstanding on it’s own but it needs any equally outstanding and Italian dessert. Something inspired by the amazing meal that comes before it…… I’ve got it! The raviolis are stuffed with ricotta and ricotta is a soft cheese, much like cream cheese. So let’s make a ricotta cheesecake.
Ricotta is a very soft cheese, So, it is going to be very delicate, even when baked. So, be careful when transferring it. That being said, that delicacy in texture is amazing, It’s like eating a cloud. So light and airy. Ricotta is also a bit bland so it needs sugar and vanilla extract. It’s almost like tofu. Great texture but it’s a canvas for other flavors.
I also love how rustic this cheesecake looks. That in itself is very Italian. A lot of dishes I see from Italy are very rustic and they let the food speak for itself.
I hope you all have an incredible holiday season. Make some new traditions with family and friends and enjoy the old. Just make memories with those you care about. And as always if you have any questions about this recipe or anything else, please do not hesitate to ask. And please let me know if you make this. I would love to see pictures and hear what you think. Thank you so much for reading this post and I will see you all next time.
Ricotta Cheesecake
A sweet and silky smooth ricotta cheesecake dusted with powdered sugar and fresh mixed berry compote.
Ingredients
For Cheesecake
- 24 oz of Ricotta
- 1 Cup of Granulated Sugar
- 1/2 Cup of Greek Yogurt
- 5 Eggs
- 1 Tbsp of Vanilla Extract
For Crust
- 4 Tbsp of Unsalted Butter
- 1 pack of Graham Crackers
- 2 Tbsp of Granulated Sugar (Optional)
For Decoration
- Confectioners Sugar
- Fresh Fruit
Instructions
For Crust
- Prepare a 9 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle. Spray the inside bottom and sides with non stick spray so the parchment paper sticks to the pan. Cut a strip of parchment paper that is the length and width of the sides of the pan. Press a strip of parchment paper to the side of the pan.
- Place the graham crackers in a food processor or freezer bag. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
- Add the melted butter and optional sugar and pulse or massage in the bag until you get the texture of wet sand.
- Press this mixture into your prepared pan in an even layer.
- Bake for 10 minutes or until golden brown.
- Place in the freezer for 1 hour.
For Cheesecake
- Place the ricotta in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
- On medium speed, beat the ricotta until completely smooth. About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
- Add in the sugar and beat until smooth and all incorporated. Scrape down the bottom and the sides of the bowl and beat once more until smooth.
- Repeat this step with the greek yogurt and the vanilla extract. Make sure the batter is completely smooth at this point before the next step.
- Add in the eggs, one at time, Beating between each addition to incorporate and scraping down the bottom and the sides of the bowl to make sure everything is incorporated fully.
- Pour the batter into the prepared pan on top of the crust.
- Bake the cheesecake in a water bath for 45 minutes to an hour or until the edges are set but the middle jiggles slightly.
- Shut off the oven, crack the oven door and leave the cheesecake in the oven for an additional hour to cool.
- Take the cheesecake out of the oven and place it covered in the fridge overnight.
For Decoration
- Take the cheesecake out of the fridge and remove the sides of the pan.
- Remove the parchment paper around the sides.
- Place a piece of parchment paper on the top of the cake followed by a light weight cutting board.
- Using the cutting board and the bottom of the pan, flip the cake over.
- Remove the bottom of the pan and the parchment paper circle. Replace with the your serving plate. Flip the cake back over.
- Dust with powdered sugar and place fresh berries in the center of the cake.
- Enjoy immediately or place in the fridge for up to 2 weeks.
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