Ricotta Cheesecake - Healthy Recipes Blog (2024)

FAQs

What is the difference between cream cheesecake and ricotta cheesecake? ›

The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.

Ricotta works well within the full spectrum of baked goods, so as long as you're using your imagination, you'll never run out of ideas for putting it to use. The bottom line is: If a baked good calls for cream cheese, then it can be substituted for ricotta.

Prepared cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations. We suggest storage in an airtight container, so it doesnt absorb any fridge odors.

Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated.

Though cottage cheese has a lower fat content, ricotta cheese is higher in calcium and selenium, as well as vitamins A, E, D, and B2. Ricotta is also more suitable for a low-carb diet, as it has fewer carbohydrates than cottage cheese.

If you're looking for a healthier substitute for cream cheese in cheesecake, greek yogurt is the best choice. Greek yogurt has a thicker and more smooth texture than plain yogurt and a sour taste. It also has more protein and less fat, which makes it a good choice if you are trying to cut down on your fat intake.

Don't overbake your cake.

It may crack if it's too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator. Tap the pan on the sides and if the center has firmed up like jello, remove the cake from the oven.

To start with, look out for any sort of odor. Ricotta doesn't have much of a smell to it, so if it smells foul or off in any way, then it's time to throw it out. Additionally, look for any change in the ricotta's appearance. If it's growing mold, you'll have to throw the whole thing out.

According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

What does ricotta cheese pair well with? ›

Ricotta also makes a delicious dip for crunchy bell peppers or fresh veggies, especially when paired with chives and garlic. This fresh cheese isn't just for tomato-based pasta and pizza dishes. It's also a delightful pair to many of your favorite bottles of wine!

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

Ricotta lovers will be happy to know that ricotta cheese is a healthy food and belongs to the dairy food group. It can be enjoyed every day as part of a balanced diet. Ricotta is an Italian word that means 'recooked'.

Ricotta cheesecakes are drier and a bit less creamy, even a little granular. When it comes to ricotta, there's no mass-produced analogue to the bricks of Philadelphia cream cheese that are so ideal for “regular” (and New York-style) cheesecakes.

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

But it will work as an effective, low-fat substitute for cream cheese with a bit of manipulation. Simply blend the ricotta in a blender or food processor until smooth, add a bit of lemon juice to mimic the tang of cream cheese, and use in any baking or cooking project.