From chef Bret Bannon of Bret’s Table, this unique twist to a classic recipe gives you a delicious ricotta dessert. The added recipes for almond praline and swiss meringue are an added bonus. Use them on any of your favorite desserts.
Don’t let the length of this ricotta cheesecake recipe frighten you. Make the praline up to a week in advance and the cake at least a day ahead.
- 1 cup + 3 tbsp unbleached all-purpose flour
- 1/4 cup sugar
- pinch of salt
- 7 tbsp Kalona SuperNatural Organic Unsalted Butter, chopped
- 2 cups cream cheese, chopped & softened
- 2 cups fresh ricotta cheese (make your own with Kalona SuperNatural Fresh Cheesemaking Kit)
- 1 1/2 cups sugar
- 1/4 cup lemon juice, about 1 large lemon
- organic lemon zest
- 1 tsp organic vanilla extract
- 1 tbsp organic cornstarch
- 1 bsp water
- 5 large organic eggs
- 3/4 cup sugar
- 1/2 cup flaked almonds, toasted
- 3 organic egg whites
- 1/2 cup sugar
- pinch of cream of tartar
- pinch of salt
Making the Cheesecake
- Preheat oven to 300.
- Butter sides and bottom of 2 1/2 x 9 inch non-stick cake pan. Line base with parchment paper. Set aside.
- In a large mixing bowl, combine flour, sugar and butter for about 1 minute until mixture forms rough clumps.
- Scatter dough evenly on the bottom of the prepared pan and press it to form a crust. Evenly prick the crust with a fork. Bake 30-35 minutes or until golden brown. Set aside.
- Using the same bowl (no need to clean it), add cream cheese, ricotta, sugar, lemon juice, zest and vanilla. Blend until smooth.
- In a separate bowl, mix cornstarch and water until smooth.
- Add eggs and cornstarch mixture to filling, and blend until smooth.
- Pour filling into pan, tapping gently to remove bubbles.
- Set your cake pan on an edged cookie sheet and add 3/4-inch hot water.
- Bake between 1 hour to 1 hour and 15 minutes or until set. (To check, jiggle pan. When the middle stops wiggling, it’s done.)
- Turn off oven and keep the cheesecake inside for about an hour.
- Refrigerate uncovered until chilled, cover until well chilled or overnight.
- Heat the bottom of the cake pan just long enough to melt the butter. Slide thin bladed knife around edges. Place a tart pan on top, flip and lightly tap the bottom of the cake pan to remove. Flip once more to place cake right side up on a cake plate.
- Decorate with almond praline and swiss meringue. (see below!)
- Place the toasted almonds in a 6-inch square on a lined sheet pan. Aim for a single layer but touching each other. Set aside.
- In a medium saucepan, add sugar and just enough water so it looks like wet sand. Set pan over medium heat.
- Swirl pan as needed to the sugar caramelizes evenly. Do not stir, only swirl.
- When sugar has an amber color, remove from heat and immediately pour over almonds. Coat as many as possible. Allow to cool.
- Once completely cooled, break into shards.
- Add 2-inches of water to a medium saucepan and bring to a boil, then simmer.
- While water is coming to a simmer, whisk together egg whites and sugar in a clean mixing bowl. Add cream of tartar and salt.
- Set bowl over the simmering water and using a rubber spatula, stir constantly until sugar has dissolved and white reach a temperature between 150-160 degrees.
(Note: the bowl cannot touch the water)
- Remove bowl from water bath. With a mixer, whip the white until they are light, fluffy and have stiff peaks.
- Dollop meringue on top of cheesecake and create swirls or spikes with spatula.
- With a blow torch, toast the meringue until evenly browned.
This ricotta dessert recipe is courtesy of Chef Bret Bannon of Bret’s Table. Photo courtesy of David Schmit Photography.
Keywords: Ricotta Cheesecake Recipe