Authentic And Easy Cake Boss Ricotta Cheesecake Recipe

Last Updated on March 15, 2022 by Griselda M.

If you’re looking for a new and exciting cheesecake, then give this Cake Boss ricotta cheesecake recipe a try! Is smooth, creamy, and flavor-packed!

This crustless baked cheesecake uses fresh ricotta cheese instead of plain old cream cheese. Naturally, this gives it a refreshing twist on what we have gotten so used to. It has a completely different flavor and thanks to the preparation techniques used, has an incredibly smooth and airy texture too!

Cake Boss Ricotta Cheesecake Recipe – Where Does It Come From?

We all know Buddy Valastro from the famous television show, Cake Boss. And well, to say that he is a world-renowned cake-making expert is an understatement! Not only is he capable of creating intricately and beautifully decorated cakes, but he is also an exceptional dessert maker.

What makes him so special above many other bakers is that he uses authentic Italian recipes to create some of the most delicious cakes and pastries you have ever tried! He uses incredibly high-quality ingredients, authentic techniques, and the ultimate ingredient ratios.

One dessert in particular that has the internet raving is his famous Cake Boss ricotta cheesecake recipe.

What Is This Cake Boss Ricotta Cheesecake Recipe? – Why Is Everyone Raving About It?

This Cake Boss ricotta cheesecake recipe was originally developed and made by his aunt Nina. Buddy believes that this recipe showcases a flawless combination of Italian and American cheesecake flavors and techniques. Ultimately, you are left with an incredibly creamy and flavor-packed sweet-tangy dessert.

Most Italian cheesecake recipes use ricotta cheese instead of cream cheese (like American cheesecakes). At the very least, they will use a combination of cream cheese and ricotta. But, often these cheesecakes have a much drier consistency.

That is where this recipe is simply mind-blowing! It still has an incredibly moist and smooth texture, which is all thanks to the developed ingredient ratios and techniques used.

how to make ricotta cheesecake?

What You Will Need To Make This Cake Boss Ricotta Cheesecake Recipe

Ingredients

  • 3 pounds Ricotta cheese, softened at room temperature
  • 1 cup fine caster sugar
  • 4 large eggs, separated and at room temperature
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 tablespoon Strega liqueur (Cointreau or Triple sec as a substitute)

Equipment

  • 9-inch springform cake pan
  • Baking paper and non-stick cooking spray
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Cooling wire rack
  • Plastic or saran wrap

Step by Step Instructions to Make This Cake Boss Ricotta Cheesecake Recipe

Step 1: Prepare the baking pan

Preheat the oven to 400°F (204°C). Place the oven rack in the center of the oven. Then, line your 9-inch springform cake pan with non-stick baking paper and cooking spray.

You can also use some melted butter and brush it on the sides. All of these methods will help effectively prevent the cheesecake batter from sticking.

Step 2: Make the cheesecake filling

First, beat the ricotta cheese well using an electric hand or stand mixer. Make sure that there are no lumps in the soft cheese, as this will make lumps in the batter.

Once smooth, add the caster sugar, egg yolks, lemon juice, vanilla extract, and liqueur of your choice. Beat the mixture at a medium speed for roughly 4 minutes or until it becomes completely smooth and uniform. Set it aside.

In a separate bowl, whip the egg whites until they reach soft peaks. Then, gently fold them into your cheesecake batter.

Step 3: Bake the cheesecake

Carefully pour your cheesecake batter into the lined baking pan. Then, lower the ovens’ temperature to 350°F (180°C) and bake your cheesecake for 50 minutes.

After this time, check the progress of your cheesecake and if needed, continue baking it until it is done. Your cheesecake is ready when the middle 1 to 2-inches is still jiggly. Remember, the residual heat will continue baking this part while the cheesecake is cooling. You don’t want to overbake the cheesecake.

Step 4: Cool the cheesecake

Once the cheesecake has finished baking, switch the oven off and leave the cheesecake in the oven to cool for 1 hour. Then, remove it from the cooled oven and allow it to continue cooling at room temperature for another hour.

Finally, wrap the entire pan with plastic or saran wrap and allow it to be set in the fridge for at least 4 hours. We prefer setting this cheesecake in the fridge overnight.

Tips And Tricks To Make A Cake Boss Ricotta Cheesecake Recipe

  • Strega liqueur is an Italian-style liqueur with a bittersweet and incredibly herbaceous flavor. It has a distinctive yellow color. If you cannot get your hands on some, you can also use Yellow Chartreuse, Galliano, Jagermeister, or Drambuie. These aren’t perfect matches, but they’re the closest you will get!
  • When making this Cake Boss Ricotta cheesecake recipe, follow all of the steps exactly. If you don’t mix the ingredients correctly, the ricotta will become extremely dry and rubbery.
  • When folding in your egg whites, first roughly fold in one-third until they are almost completely dispersed. While you can still see some traces of the egg whites, add another third, and this time, gently fold it in. Finally, again before completely mixing in the previous thirds, add the final batch of egg whites. This technique, while being a bit time-consuming, will ensure that the cheesecake has a super airy, moist, and soft texture.
  • Properly cooling the cheesecake is extremely important and will prevent it from cracking. Do not skip the steps we have laid out above. This technique is foolproof!
  • You can actually make your own ricotta cheese at home. And, it doesn’t even take that long! You can have a look at this in-depth tutorial video on exactly how to make homemade ricotta cheese.

Preparation Times And Servings

Can I freeze ricotta cheesecake?

Final Words

The hype surrounding this Cake Boss ricotta cheesecake recipe is one we can get behind! It is a refreshing difference from our traditional cream cheese cheesecakes and has a unique flavor and texture. Let us know what you think about it below!

Read more about Best Philadelphia Cream Cheese New York Cheesecake Recipe

FAQs

How to make ricotta cheesecake?

To make a ricotta cheesecake, you can pretty much follow the same techniques used to make any cheesecake. What does have to slightly change (if you don't want a dry texture) is the preparation technique. You can fold in some egg whites to create an aerated and soft texture.

Can I use ricotta instead of cream cheese in a cheesecake?

You can easily substitute cream cheese with ricotta or vice versa. Use equal ratios when substituting the two in cheesecakes. But remember, you may want to add whipped egg whites to ensure the ricotta cheesecake isn't too dry.

Can I freeze ricotta cheesecake?

You can easily freeze ricotta cheesecake, but we don;t recommend it. Especially because you have folded in egg whites for an airy texture. Once this cheesecake defrosts, it won't have the same decadent texture it used to. But, if you can accept that, you can freeze this cheesecake.

Can yogurt be substituted for ricotta cheese when using in a cheesecake recipe?

We won't substitute ricotta cheese with yogurt in a cheesecake recipe. Yogurt contains a lot more moisture than beaten ricotta, which might cause the cheesecake to not set. However, you can substitute yogurt with ricotta in a cheesecake recipe.

Cake Boss Ricotta Cheesecake

Equipment

  • 9-inch springform cake pan
  • Baking paper and non-stick cooking spray
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Cooling wire rack
  • Plastic or saran wrap

Ingredients
  

  • 3 lbs Ricotta cheese, softened at room temperature
  • 1 cup fine caster sugar
  • 4 large eggs, separated and at room temperature
  • 1 tsp lemon juice
  • 2 tsp vanilla extract
  • 1 tbsp Strega liqueur (Cointreau or Triple sec as a substitute)

Instructions
 

  • Preheat the oven to 400°F (204°C). Place the oven rack in the center of the oven. Then, line your 9-inch springform cake pan with non-stick baking paper and cooking spray.
    You can also use some melted butter and brush it on the sides. All of these methods will help effectively prevent the cheesecake batter from sticking.
  • First, beat the ricotta cheese well using an electric hand or stand mixer. Make sure that there are no lumps in the soft cheese, as this will make lumps in the batter.
    Once smooth, add the caster sugar, egg yolks, lemon juice, vanilla extract, and liqueur of your choice. Beat the mixture at a medium speed for roughly 4 minutes or until it becomes completely smooth and uniform. Set it aside.
    In a separate bowl, whip the egg whites until they reach soft peaks. Then, gently fold them into your cheesecake batter. 
  • Carefully pour your cheesecake batter into the lined baking pan. Then, lower the ovens' temperature to 350°F (180°C) and bake your cheesecake for 50 minutes.
    After this time, check the progress of your cheesecake and if needed, continue baking it until it is done. Your cheesecake is ready when the middle 1 to 2-inches is still jiggly. Remember, the residual heat will continue baking this part while the cheesecake is cooling. You don't want to overbake the cheesecake.
  • Once the cheesecake has finished baking, switch the oven off and leave the cheesecake in the oven to cool for 1 hour. Then, remove it from the cooled oven and allow it to continue cooling at room temperature for another hour.
    Finally, wrap the entire pan with plastic or saran wrap and allow it to be set in the fridge for at least 4 hours. We prefer setting this cheesecake in the fridge overnight.