Italian Ricotta Cheesecake with Meyer Lemon Curd for Valentine’s Day
It is exactly one week away from Valentine’s Day. If you have a Valentine, you are probably trying to figure out what to get them or what to prepare for a romantic dinner.
If you don’t have someone special, then I suggest you get on that and hurry up and find someone. Time’s a-wasting! Of course, baking up one of these cheesecakes might help you in your pursuit! 😉
If you have been perusing food blogs for Valentine’s ideas, I am sure you have had your fill of chocolate and Nutella (especially since it was World Nutella Day this past Saturday). We enjoy chocolate as much as anyone, but we also love cheesecake! I personally adore the really fattening cheesy, rich and decadent cheesecake with pounds of cream cheese, but my Italian hubs prefers a true Italian Ricotta Cheesecake. And after all…it is all about him on Valentine’s Day!
This version is definitely a bit lighter (sort of). I make it with Calabro whole-milk ricotta. I find that it really makes a difference when you use a better ricotta and this is my favorite.
The recipe calls for vanilla and cinnamon, but with all of the Meyer Lemons (remember those?!) that were in my house, I had to include them in everything we have been eating this dessert! I substituted Meyer Lemon zest and Amaretto for the vanilla and cinnamon. We loved the subtle lemon and boozy almond flavors with the cheesecake and would definitely add more next time (if someone hasn’t consumed all the Amaretto!!).
We loved the Meyer Lemon in the cheesecake so much and since we are totally obsessed blessed with a few more jars of Meyer Lemon Curd, we topped the cheesecake with some of that awesome stuff! My hubs still can’t quit licking his spoon!
A citrus glaze would work well as a topping, too. I personally like these flavors with the ricotta cheese more than the vanilla and cinnamon. I’m just sayin’…you can do what you like.
The cheesecake took about an hour an a half to properly cook. The filling was cooked (I checked twice!) although it did not brown at all. I did not want to overcook the cake and dry it out. It stayed moist and creamy and we enjoyed it for days! Then we ran around the block a few times…
If you are looking for an alternative to rich and chocolaty desserts for this Valentine’s Day, I highly recommend baking one of these up for your sweetie!
Italian Ricotta Cheesecake
Ingredients
- 2 pounds ricotta cheese (I used whole-milk Calabro ricotta cheese)
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 6 eggs, at room temperature (I used Eggland’s best which tend to be smaller. You might use 5 eggs if they are larger.)
- 2 teaspoons grated Meyer Lemon zest (I would use 1 tablespoon or more next time)
- 1 tablespoon Amaretto (I would use 2 tablespoons next time)
- 1/8 teaspoon salt
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
- Process the ricotta in a food processor until the mixture is smooth, 15 to 30 seconds, scarping down sides of the bowl (the original recipe does not call for this step, but I think it makes the filling much smoother).
- Place the ricotta in a large bowl and with a hand mixer, blend the sugar and flour into the ricotta. Stir in the eggs, one at a time. Blend in the Meyer Lemon zest, Amaretto and salt. Pour batter into the prepared pan.
- Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color (mine did not brown at all). Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
- Cut into slices and top with Meyer Lemon Curd or a citrus glaze.
Notes
Adapted quite a bit from Allrecipes.com.
I love the thick, dense cheesecake and I LOVE meyer lemons! What a refreshing departure from typical chocolate desserts! And lemon curd, cant get enough of it, so I should definitely try it with Meyer lemons too. 🙂
I don’t think there is ANYTHING better than cheesecake… please send this link to E so maybe he’ll surprise me with one 🙂
this looks perfect! yes, I love chocolate and contemplated something for World Nutella Day, but give me my choice and it will be cheesecake… and there you go with those meyer lemons again… just perfect. and it looks beautiful!!
I love a good (boozy) cheesecake, and this is a good (boozy) cheesecake! But it is that last photo that I’ll find myself thinking about later this afternoon as I open the fridge wondering what sweet treats I might have stashed in there. Sadly I won’t find this cheesecake. Ah but the memory of it may be enough. GREG
How delicious and so cheery looking. 🙂 I love lemon so much and think it would be positively scrumptious mingled with almond. Mmm. 🙂
I’m ALWAYS looking for an alternative to chocolate! And, I’m a huge cheesecake fan (we even had cheesecake as our wedding cake). This looks fantastic. Hubby should make it for me though, don’t you think? 🙂
That’s just my sort of cheesecake. I used to know a lady who made the best I had ever tasted but I could never replicate it. It looked just like yours – hopefully I’ll have better luck this time!
That’s just my sort of cheesecake. I used to know a lady who made the best I had ever tasted but I could never replicate it. It looked just like yours – hopefully I’ll have better luck this time!
Lemon and Amaretto holy cow you sold me! Looks devine wish I was there to consume with you 🙂
devine???? That would be divine as you probably guessed. I do need to read BEFORE hitting submit.
That looks beautifully light! Love the meyer lemon and amaretto pairing, but I am curious…..where DID all the amaretto go? 😉
What a wonderful Valentine’s Day Dessert! I have never made a ricotta cheesecake before, but I’ve been wanting to try one for quite some time. I love the lemon curd with this too. It sounds like the perfect match 🙂 Thanks for always making me smile with your words, photos and recipes. I hope that your Wednesday is full of joy!
Since I’m not a fan of cream cheese, I’m thinking this might be the cheesecake for me. Me thinks this is a slippery slope Ms. Bunky. 😉
Gwen, you have outdone yourself with this ricotta cheese cake! The texture is gorgeous & I bet the lemon flavor is awesome. Think I want you as my Valentine. xo
OK, I made the lemon tart, lemon curd, lemon risotto, lemon pasta, and lemonade concentrate with my Meyer lemons from Kim. They are all gone, and you are offering this? Not fair! (Can you hear me whining?)
I make my own whole-milk ricotta and now I’ll have to find me some great lemons!
We love cheesecake in any incarnation (our youngest is a type 1 diabetic, and cheesecakes are a little bit lighter on carbs, so I opt for cheesy desserts any time I can).
Thanks for the recipe! Your photos make it even more irresistible.
This looks like such a wonderful recipe. I’d love it if you would be willing to share this on my blog hop! http://www.favedietsblog.com/announcing-the-first-favediets-blog-hop/
oo la la! Love this recipe especially, the lemon curd, I can’t get enough of the stuff. Check out my thumbprint cookies I use the lemon curd mmmm…so good.
I like the new look but your old look was great too.
I just watched an episode of Martha Bakes yesterday where she featured making cheesecakes. I’ve been so inspired and then your lovely post. I just want to come over and have a slice or two! E-Yum, Gwen! 😉
THIS is a recipe after my own heart! i have a ricotta cheesecake to post here shortly too – but mine doesn’t have amaretto in it – DANG!! the addition of the meyer lemon curd is brilliant!! and can i just say WOW on the new look of the site???
I like the new look of your blog, it looks so professional! Oh you’ve hit a weak spot, I love cheesecake, and the lemon curd just makes it so bright and sunny, and it’s a great complement to cheesecake.
I’ve made this Italian Ricotta Cheesecake recipe, but I got it from James Beard,
It;s really light & special. I put some lemon juice in too.
Then, I make a strawberry sauce. Get 2 baskets of fresh organic berries, cut on up in little cubes.
Put the other basket in the cuisinart, with a little sugar or orange honey. Blend very very well, strain through a sieve if desired. Then mix the pureed berries with the cut up ones. Put this op top each slice right before serving. The light texture of the cheesecake, with the chunky berry sauce, is always a bit hit.