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bell' alimento

beautiful food doesn't have to be complicated

Steamed Ricotta Cheesecake

By Paula |

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Italian Cheesecake www.bellalimento.com
Ricotta Cheesecake.

Go ahead and get a pencil and paper ready to jot down this ingredient list because you are going to want to make this. I’ve made no less than a dozen of these cheesecakes since December. It probably has a lot to do with why I’m on the treadmill everyday but we’re not going to talk about that. Next to Tiramisu, cheesecake reigns supreme on my dessert list. I just can’t turn a slice down and I’ve tried. While I like all kinds of cheesecake, ricotta cheesecake wins the gold every single time in the cheesecake Olympics. Yes I’m having Olympic withdrawals and I also now believe I can snowboard. If you knew how insanely clumsy I am you’d laugh at the thought.


Italian Cheesecake www.bellalimento.com

Our cheesecake is light, fluffy and airy. Why? It’s steamed using our Commercial Style KitchenAid Range’s Steam Assist Technology. Now that I think about it, I should have called this Steamy Cheesecake. Whatever you call it you’re going to want a slice, or two if you’re like me. It’s made using the most subtle of crusts, tiny pieces of crushed Amaretti cookies which give it that little something something that will have you guessing what it is.

Cheesecake takes time so you’ll need to plan on making one. There’s no last minute gee I’d like a cheesecake right now thing happening unless you head to your favorite restaurant but I promise the wait will be worth it.

Italian Cheesecake www.bellalimento.com

Here are a few other CHEESE CAKE options to consider just in case …
NO BAKE STRAWBERRY CHOCOLATE CHEESE CAKE
NO BAKE TURTLE CHEESE CAKE
NO BAKE NUTELLA CHEESE CAKE

Ricotta Cheesecake

slice of ricotta cheesecake on pie server sitting on metal plate.

Steamed Ricotta Cheesecake

Ingredients

  • 1 tablespoon unsalted butter - room temperature
  • 1/4 cup crushed amaretti cookies
  • 30 ounces whole milk ricotta cheese
  • 16 ounces cream cheese - softened
  • 1 cup granulated sugar
  • 1/3 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 lemon - zested and juiced
  • 2 teaspoons pure vanilla extract

Instructions

  1. Butter a 10” springform pan. Add crushed amaretti to coat. Tap off excess. Set aside.
  2. Into KitchenAid® stand mixer add: ricotta, cream cheese, and sugar. Using the flat beater attachment, mix until well combined and creamy in consistency. Add flour and salt. Mix to combine.
  3. Add: eggs, lemon juice, lemon zest and vanilla extract. Mix until well combined and then pour mixture into prepared springform pan.
  4. On your KitchenAid® Range press: (if you do not have a KitchenAid® range, follow your manufacturer’s instructions)
  5. STEAM COOK
  6. AUTO STEAM
  7. DESSERTS
  8. 275 degrees
  9. change time to 1:15
  10. START
  11. PLACE FOOD IN OVEN
  12. OK
  13. Remove cheesecake from oven and transfer to a wire rack to cool completely.
  14. Cover pan with plastic wrap and transfer to refrigerator to chill for a minimum of 2 hours.
  15. Optional: top with fresh fruit or pie filling of choice prior to serving.

 

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Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
© Paula Jones
Category: Desserts

Comments

  6. Gail Ost says

    This looks delicious, I would love to make this cheesecake. If you do not have a steam option on your oven, how would you bake it? I am guessing in a steam bath meaning a pan of water beneath cheese cake pan?
    Thank you,
    Gail

  13. Christie - Food Done Light says

    Cheesecake is my daughter’s absolute favorite cake in the world. I have to make this for her. I’ve been wondering for a while if ricotta would be better than all cream cheese. Now I know. I will have to bake this for her soon.

  18. Nicole, RD says

    There’s only one problem with this recipe. I want to eat the WHOLE cheesecake 🙂 It looks amazing and the photos…ahh! Stunning!

  19. Yu Ming says

    If we’re using a regular oven with a steam bath, at what temperature do we bake it for (in Celsius) and for how long? I can’t wait to try this!

  22. Toni | Boulder Locavore says

    Paula I’m sheepishly going to admit I’ve never made a cheesecake; funny because I love them. I remember my mom making them in this fashion. Love the ricotta. Perfect as always!

  24. Liren says

    We are dessert twins, did you know that? Tiramisu and cheesecake are my downfalls! And this is utter perfection, Paula!

  28. Helen @ Scrummy Lane says

    Hi, Paula. Wow, STEAMED cheesecake! And what an appetizing photo! It’s one of those blog piccies that makes me want to pluck the food right out of the screen. I know, how silly! 😉

  29. Carol at Wild Goose Tea says

    Ricotta makes everything GOOD. This cheesecake looks fluffy, which is what I prefer over the more heavy cheesecake like the traditional New York variety. Not that I would pass by eating a piece of NY cheesecake
    mind you. Laughing—–

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