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Ricotta chestnut cheesecake recipe

Ricotta chestnut cheesecake recipe

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  • Dish type
  • Cake
  • Cheesecake
  • Ricotta cheesecake

If you have access to fresh chestnuts and want to try an autumnal cheesecake, try this light version with ricotta and chestnuts. It contains no flour so it's gluten free.

1 person made this

IngredientsServes: 16

  • 450g fresh chestnuts
  • 200g caster sugar
  • 1 vanilla bean, slit lengthwise
  • 100ml dark rum
  • 900g ricotta cheese
  • 4 large eggs
  • 50g orange peel, minced
  • 2 teaspoons vanilla extract

MethodPrep:45min ›Cook:1hr10min ›Ready in:1hr55min

  1. With a serrated small knife, cut an X in each chestnut. Place chestnuts in a saucepan, cover with water and bring to the boil. Cook till the chestnuts can be easily pierced with a knife, about 15 minutes. Peel while still warm, making sure to remove all of the thin fibrous inner skin.
  2. In a saucepan bring half of the sugar with the vanilla bean and rum to the boil and cook, stirring, till it turns into a thick caramel like syrup. Remove from the heat and let cool.
  3. In a bowl beat ricotta cheese, eggs and remaining sugar till smooth. Add orange peel and vanilla extract.
  4. Pulse chestnuts in the food processor till finely chopped but not paste like. Add a little of the ricotta mixture if the blade runs Stir chestnuts with the ricotta mixture.
  5. Preheat oven to 175 C / Gas 4. Line a 26cm springform tin with greaseproof paper and grease the sides very well. Add mixture and back in your preheated oven for 1 hour. Reduce heat to 160 C / Gas 3 and bake for a further 10 minutes.
  6. Let cool slightly then unmould and let cool on a wire rack till cooled completely. Refrigerate and eat within in the next two days.

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Chestnut ricotta cheesecake (Budino di castagne e ricotta) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 452) by Lynne Rossetto Kasper

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  • dark rum
  • ricotta cheese
  • chestnuts
  • vanilla beans
  • eggs
  • candied citron

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


How Do You Cook With Ricotta Cheese

Add vegan ricotta parmesan garlic lemon juice with a pinch of salt and pepper to a large bowl and combine well. Usually the whey is a waste product but it contains.


Homemade Ricotta Cheese She Loves Biscotti Cheese Recipes Homemade Homemade Cheese No Dairy Recipes

You can eat ricotta cheese fresh from the store just like any other cheese.

How do you cook with ricotta cheese. Or mix it with olive oil spread it on crostini broil until golden brown then drizzle with pesto for an. Lemon-Lime Ricotta Pound Cake. How to make Ricotta Pasta.

Ricotta Gnocchi with Spinach Gorgonzola. Mix and serve on plates or. Drain the pasta and add it to the bowl.

Bring to a boil over medium high heat. When my family comes for a visit they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash spinach and Gorgonzola.

Cook your pasta according to the package directions. In a saucepan combine heavy cream milk and salt. Once boiling remove the pan from the heat and stir in the vinegar or lemon juice.

Ricotta which means recooked is traditionally made from whey the byproduct of making other cheeses. While ricotta cheese is often found in baked dishes like lasagna and desserts it does not need to be cooked. Pairing the cake with a bright fresh lemon-lime icing makes for a wonderful and beautiful dessert.

So next time youre making lasagna consider substituting cottage cheese instead of ricotta cheese if youre in a pinch. Although not quite as creamy cottage cheese has a similar mild taste fewer calories and less fat than ricotta cheese 81 calories and 1 gram of fat for low-fat cottage cheese. If you have read one of the other articles in our cheese series such as Gruyere Cheese or Cheddar Cheese you know that the first step in cheesemaking involves forming a curd and then separating it from the liquid whey.

The common ingredients in ricotta cheese are milk whey vinegar salt and thickeners like xanthan gum andor locust bean. Brud Holland Watkins Glen New York. Spread on toast and drizzled with chestnut honey ricotta is the ultimate morning treat.

A rich dense buttery pound cake with hints of citrus gets a flavor and texture boost from the addition of ricotta cheese.


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No-bake cheesecake recipes

Make our best no-bake cheesecakes for an effortless dessert. These easy recipes include chocolate, berry, citrus and boozy cakes.

Christmas pudding cheesecake

Cross a Christmas pudding with a cheesecake and what do you get? A fantastic alternative festive dessert with a crunchy ginger base and creamy filling

Sweet potato cheesecake

Layer maple syrup, spiced sweet potato and cool cream cheese on a crushed digestive base to make this dessert. Trust us, it really works

Berry cheesecake in a glass

Mascarpone is a great standby for making an almost-instant dessert. Here, its creamy richness is cut by the sharpness of the blackberries

White chocolate & ricotta cheesecake

This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it's incredibly light despite being made with chocolate

White chocolate cheesecake

Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness

Peanut butter cheesecake

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Blueberry & lime cheesecake

A smart and deliciously creamy dessert

No-bake chocolate cheesecake

What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons – and no oven needed


Step 1

Crush the biscuits into fine crumbs.

Step 2

Melt the butter. Mix with the biscuit crumbs. Spread on the bottom of a cake tin covered with a circle of baking paper. Press a little of the crumbs against the sides of the tin at the bottom. Place the tin in the fridge for 30 minutes for the base to set.

Step 3

Meanwhile, preheat the oven to 180°C (Gas mark 4).

Step 4

Mix the ricotta with the lightly beaten eggs, thick creme fraiche, sugar, chestnut cream and vanilla extract. Remove the tin from the fridge and pour this mix onto the biscuit base.

Step 5

Bake for 45 minutes, turn the oven off, but leave the cheesecake in the cooling oven for 30 minutes.

Step 6

Remove from the oven, leave to cool at room temperature then refrigerate for 3 hours.


Vanilla cheesecake with chocolate and prunes

By mollisia, (Hand) One Day On A Plate

that is not a traditional cheesecake, which I remember from my childhood

  • - 250 g ricotta cheese
  • - 250 g mascarpone
  • - 100 g chopped dark chocolate (min. 70%)
  • - 50 g chopped prunes
  • - 100 g oatcakes
  • - 1/2 glas of caster sugar
  • - 1 tbsp flour
  • - 1 egg white
  • - 1 vanilla pod

Almond, Lemon and Ricotta Tart

By BangersAuVin, Bangers Au Vin

This recipe was shown to me by my Italian housemates whilst I was living in Naples, I'd never used ricotta much bef.

  • 250g blanched almonds
  • 65g plain white flour (or '00' Italian Flour if you can find it)
  • Finely grated zest of 7 lemons and the juice of 3 lemons
  • 225g unsalted butter at room temperature
  • 250g caster sugar
  • 6 seperated eggs
  • 300g fresh ricotta

Chestnut cream cheesecake

By MiYa's Cupcakes du blog MiYa ou les Coquetteries gourmandes

Crush the biscuits into fine crumbs

  • 250g biscuit
  • 100g butter
  • 500g Ricotta
  • 2 eggs
  • 120g thick crème fraîche
  • 60g caster sugar
  • 80g chestnut cream
  • 1 tsp vanilla extract

Sweet Eve Strawberry, Ricotta and Lemon Thyme Cheesecake

By Sweet Eve Strawberry, Sweet Eve Strawberry

This recipe is much easier than a traditional cheesecake with biscuit crumbs at the bottom


Ricotta al forno, a simple baked ricotta cake

I’ve been craving a really good baked ricotta cheesecake lately, but after having a disappointingly bouncy and ‘squeaky’ one recently, I was feeling a bit picky about it. I wanted it above all to be simple — no water baths, or covering your cake tin in foil, and not even a crust, none of this having to crush biscuits with a rolling pin and press the crumbs into a tin! I just wanted a creamy, lemony, fluffy cheesecake that I could stir with a fork in one bowl and bake. Then I thought, wouldn’t it be nice to do it without any flour, so it can be suitable for gluten free or flour intolerant needs (there are just a few spoonfuls of cornstarch but you could do away with that too if you don’t have it).

In case you’re looking for that too, here she is. I’m calling her “ricotta al forno,” simply, “baked ricotta”.

The key, I should warn you, in such a simple recipe that showcases the ricotta, is that you really do need to get proper ricotta – something very fresh, possibly made that same day, thick, creamy curds stable enough to hold up in a mound, weeping with whey. There is nothing like the fresh creamy ricotta that I am lucky enough to have access to every day in Italy and I know it may not be as easy in other places to get the good stuff, but if you can, look for it in an Italian grocer or delicatessen where the sight of a large, wobbly mound of ricotta in the glass counter will tell you you’re in the right place — or even better, get it from your local artisan cheesemaker. Another option is to “make your own” ricotta-like fresh curd (made with milk rather than whey), which is a little more work but certainly worthwhile for a delicious outcome in this very simple recipe.

An aside about industrial ricotta. Don’t use it. There is no point in cooking with ricotta out of a tub from the supermarket that has a suspiciously far away use by date (the real thing should be eaten quite quickly, a matter of a few days). Industrially produced ricotta has a different texture, the curds don’t separate from the whey, in fact there may be no visible curds at all and it often is too runny, with a consistency of yoghurt. Often these tubs also have thickeners or gums (that dubious additive carrageenan, for example, which serves to hold in the liquid rather than have it drain out like real ricotta naturally does). When these are cooked, these additives give the dish, whatever it may be, an unpleasantly grainy texture. Real freshly made ricotta is incredibly creamy, and is never grainy. I can guarantee you that absolutely a decent ricotta will make or break this very simple recipe — and any recipe you use that calls for ricotta.

Now that we have that straight, this baked ricotta is so delicious on its own but if you do want to dress her up, one suggestion is some gently simmered, lightly sweetened berries (or fresh ones) and a blob of unsweetened cream (heavy cream is lovely but in Florence it’s near impossible to come across, so I use single pouring cream, shaken in a jar until thickened). Even a simple dusting of powdered sugar could be nice.

Ricotta al forno (Baked ricotta cake)

150 grams sugar
2 eggs, beaten
4 level tablespoons (30 grams) of potato starch (fecola di patate) or cornstarch, sifted
500 grams fresh ricotta
60 ml (1/4 cup) single cream
zest and juice of 2 organic/not treated lemons

Heat oven to 165C (330 F). In a bowl, combine the sugar, eggs and starch (potato starch or cornstarch give a tender crumb to cakes and happen to be gluten free, but if you don’t have either handy, try it without). Whisk together until smooth and lump-free. Add the ricotta, stirring through (break it up with a fork first if it is very firm) until well combined, then stir through the cream then lemon zest and juice until smooth. Pour the batter into a 20-22cm cake tin, buttered and lined with parchment paper and bake for 45-50 minutes or until golden brown on top and with the slightest wobble.

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Most factory-made ricotta, like the Polly-O brand, is produced from cows’ milk and has a fine-grained curd its mild flavor and consistent texture, achieved by the addition of stabilizers like gums, makes it a good choice for lasagne and other cooked dishes. Get the recipe for Classic Lasagna »

Ricotta impastata, or pastry ricotta, is whipped to create an ethereal texture and is sometimes sweetened professional pastry chefs use it to make fluffy fillings for cannoli and sfogliatelle, a traditional Italian layered pastry. Get the recipe for Sicilian Cannoli »


Recipe of Speedy Cheesecake

Cheesecake. Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. I love cheesecake but sometimes it can be too rich and too sweet.

Related Posts cheesecake (countable and uncountable, plural cheesecakes). (countable and uncountable) A pie made of sweetened and flavoured cottage cheese or cream cheese, eggs and milk on a crunchy base. Cheesecake is an especially delicious dessert. (uncountable) Imagery of one or more scantily clad. See more ideas about cheesecake recipes, dessert recipes, cheesecake. cheesecake crust.

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, cheesecake. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cheesecake is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Cheesecake is something which I’ve loved my entire life.

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. I love cheesecake but sometimes it can be too rich and too sweet.

To begin with this particular recipe, we must prepare a few components. You can cook cheesecake using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Cheesecake:

  1. Take of Bottom.
  2. Make ready 100 g of graham cracker.
  3. Take 50 g of melted butter.
  4. Prepare of Cheesecake batter.
  5. Get 300 g of cream cheese.
  6. Prepare 300 g of yogurt.
  7. Take 90 g of sugar.
  8. Take 30 g of lemon juice.
  9. Get 11 g of gelatin.
  10. Take 3 table spoon of water.

Our cheesecake recipes provide you with a thrilling range of different ways to make a delicious cheesecake at home. We have exciting flavours like Malteser, lemon and lime, chocolate and custard. French cheesecakes are often made with Neufchâtel cheese, but due to the fact it can be a little crumbly. Celebration CheesecakeLayers of Vanilla Cake, Cheesecake, Strawberry, Chocolate Ultimate Red Velvet Cake Cheesecake™Moist layers of Red Velvet Cake and our Original Cheesecake covered.

Steps to make Cheesecake:

  1. Bottom- Place the oven sheet in a cake pan(to make it easier to take the cake out). put graham crackers and melted butter in a plastic bag and crash them. Pour it in a cake pan and refrigerate. (Picture shown).
  2. Mix gelatin and water in a microwave safe bowl and microwave for 15

Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, nuts, fruit sauce and/or chocolate. Various flavours of cheesecake exist, such as lemon, strawberry or toffee. Inspired by Cheesecake Factory, these mini cheesecakes have super creamy texture and taste. They are easy to make and great for parties and gatherings. Çoğu zaman evde yapmaya niyetlenmediğimiz cheesecake'i bu kez evde yapıyoruz, bu cheesecake tarifleri ile dışarıda yediklerimizi unutuyoruz. This easy mini cheesecake recipe uses sour cream to make a smooth & creamy filling.

So that is going to wrap it up with this special food cheesecake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


Ricotta Yogurt Salep Cheesecake with Strawberry Balsamic Sauce

Ingredients (makes a 9 inch cake)

450g ricotta or cottage cheese
1 1/3 cup yogurt
2 eggs
1/3 cup salep mix (or almond meal)
1/2 cup sugar
1/2 cup bitter orange peel jam soaked in brandy
(or sultanas and citrus peels)

For the shortcrust pastry

110g butter, chilled and cut in cubes
80g caster sugar
1 egg yolk
220g plain flour (1 2/3 cup)
liquid from the soaked brandy

1. Make the crust: Pulse the flour and sugar, and then with butter until it resembles crumbles. Add egg yolk and liquid and process for a few seconds till the dough comes together. Take it out onto a lightly floured work surface and make it into a ball and chill in the fridge for 30mins at least.

2. Preheat the oven to 180’C and roll out half the dough and place the 9 inch-springform cake tin on it and cut around the edge to fit into the base. Bake for 10 mins and cool.

3. Butter the sides of the tin and roll out the other half of the dough and cut into three strips. Simply roll each strip and lay each along the side of the tin, pressing into the tin to join the edges.

4. Making the filling: Beat the eggs with half the sugar until pale and fluffy. Beat the cheese and yogurt with the remaining sugar until smooth. Add salep powder or almond meal and beat well to mix.

5. Spread the fruit jam on the base and pour in the filling. Bake for 1 hour.

6. In the meanwhile, make the sauce by boiling strawberries with 1 Tbsp balsamic vinegar and 1 Tbsp brown sugar. Dissolve 1/2 tsp salep in warm water and add it to the sauce and gently stir to thicken the sauce – only do this if you plan to make strawberry glaze. Otherwise, simply serve it with the sauce.