Cheesecake is a universally loved dessert. It’s rich, decadent and pretty much irresistible to me. While most people are more familiar with New York Style Cheesecake there is another type of cheesecake that I’d love to introduce you to (if you’re not already familiar with it).
Today we’re using the Steam-Assist Technology in our KitchenAid® Range to make this Ricotta Cake. Why do I love to use the steam-assist feature? It’s pretty much a set it and forget it feature and there’s no water bath required for baking this cheesecake when you’re using steam.
This couldn’t be easier to make and we’re going to show you just how easy it really it.
Butter a 10” round springform pan. A great tip for this is to save your butter wrapper and then easily wipe the bottom and sides of your springform pan.
Dump your amaretti cookies into the buttered pan and then just shake it gently until it’s well coated.
Ricotta, cream cheese and sugar are room temperature and ready to go into the bowl of your KitchenAid® stand mixer. Followed by flour and salt.
TIP: If you don’t have a stand mixer you can use a hand mixer or mix by hand.
Mix in your wet ingredients: eggs, lemon juice, lemon zest and vanilla extract.
Mixture should be creamy and thick.
Pour mixture into prepared springform pan and then into the oven.
When finished baking you will be able to insert a knife into the center and come out clean. Transfer cake to a wire rack to cool completely. Cover and then tuck into fridge to chill. Be patient it’s worth it.
When you’re ready to serve un-hinge the springform pan and cut into slices. Top with optional fresh fruit or pie filling.
Steamed Ricotta Cheesecake
1 tablespoon unsalted butter- room temperature
1/4 cup crushed amaretti cookies
30 ounces whole milk ricotta cheese
16 ounces cream cheese – softened
1 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 large eggs
1 lemon – zested and juiced
2 teaspoons pure vanilla extract
Butter a 10” springform pan. Add crushed amaretti to coat. Tap off excess. Set aside.
Into your KitchenAid® stand mixer add: ricotta, cream cheese, and sugar. Using the flat beater attachment, mix until well combined and creamy in consistency. Add flour and salt. Mix to combine.
Add: eggs, lemon juice, lemon zest and vanilla extract. Mix until well combined and then pour mixture into prepared springform pan.
On your KitchenAid® Range press: (if you do not have a KitchenAid® range, follow your manufacturer’s instructions)
change time to 1:15
PLACE FOOD IN OVEN
TIP: You should be able to insert a knife into the center of the cheesecake and have it come out clean.
Remove cheesecake from oven and transfer to a wire rack to cool completely.
Cover pan with plastic wrap and transfer to refrigerator to chill for a minimum of 2 hours.
Optional: top with fresh fruit or pie filling of choice prior to serving.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*