Ingredients
Crust
- 0.5 cup All-Purpose, Unbleached Flour
- 0.5 cup, finely ground Almonds
- 0.25 cup Light Brown Sugar
- 4 Tablespoons Unsalted Butter
Filling
- 15 ounces Ricotta Cheese
- 3.5 ounces Milk
- 1 Egg
- 0.5 Tablespoon Pure Vanilla Extract
- 0.5 cup Sugar
- 0.25 teaspoon Salt
- 1 Lemon
- 1 Orange
Directions
So…there’s no story behind this cheesecake, just that I really love cheesecake and wanted to make it one day. Ok, I guess there is a story, here it goes…
After making my lasagna one day, I had some leftover ricotta cheese and I was looking up dessert recipes.
I stumbled across many ricotta cheesecake dishes but they all required 4+ eggs, cream cheese, and lot of butter, ew!
That day, I only had about 8 ounces of ricotta cheese, almond milk, and 1 egg, so I shrug my shoulders and made it work!
Of course, I have made some minor adjustments since this accidental awesome cheesecake to perfect the ratio.
This is a very light take on cheesecake and you won’t be rolling off your chair and into your bed feeling fat and full after having a slice of this cheesecake!
Steps
1 Done | Bring Your Ingredients Up To Room TemperatureFirst, remove the ricotta cheese and egg from the refrigerator and allow them to come up to room temperature (takes about 10-20 minutes). This will make the mixing of the ingredients much easier. Next, preheat your oven to 350F. |
2 Done | Make The CrustUse a food processor to grind up the whole almonds until it resembles a flour like consistency. You can also use store bought almond flour. Add all of the ingredients for the crust to a large bowl, except for the butter and mix with a whisk. Melt the butter in the microwave in 20 second increments until it is melted; be sure to not burn the butter! Add the melted butter to your bowl and use a spoon or spatula to mix until well combined. Add the crust mixture into a greased cake pan and press down using your fingers into an even layer. I also use some parchment paper to line to bottom of the cake pan for easy removal. Bake the crust for 10-15 minutes or until the edged of the crust have browned slightly. |
3 Done | Make the Ricotta FillingWhile the crust bakes, prepare the filling. Use a large food processor, blender or standing mixer to combine all of the ingredients. Any sugar will do for the filling, however, I use white sugar so that it does not affect the color of the cheesecake. Also, adding the zest of 1 lemon and 1 orange is optional, however, having that hint of lemon and orange makes a big difference! You can use just lemon or just orange, or even lime, it's up to you! |
4 Done | Bake The CheesecakeAdd the filling to cake pan with the crust and bake for 35-45 minutes. The cheesecake is done once it is set but still slightly jiggles and edges are browned. |
5 Done | Allow To CoolOnce the cheesecake finishes baking, it is ready to NOT eat! Sorry! Allow the cheesecake to cool completely on the counter, then move it to the refrigerator for at least 2 hours before you cut into it. Don't move the cheesecake to the refrigerator any earlier as your cheesecake might crack, literally, all across the top...so just be patient, it will be worth it! |
6 Done | ServeAfter your cheesecake is completely cooled, it's time to dig in! This cheesecake can be kept in the refrigerator for up top 3 days. |
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I love this recipe Joni and I am baking it right now ! 🙂