Q1: What is the difference between this ricotta cheesecake and a classic, New York-style cheesecake?

The main difference is the texture and the richness . A classic New York-style cheesecake , which is made almost entirely with cream cheese, is very dense, rich, and smooth. A ricotta cheesecake , like this one, is an Italian-style cheesecake that is much lighter, fluffier, more airy, and has a more delicate, soufflé-like crumb , thanks to the whipped egg whites.

Q2: Do I really need to drain my ricotta cheese first?

While the recipe doesn't explicitly call for it, yes, this is a highly recommended professional step that will guarantee the best possible result! Ricotta cheese, especially the kind sold in tubs in American grocery stores, contains a lot of excess liquid whey. Draining this off for about 20-30 minutes in a fine-mesh sieve is the secret to a perfectly creamy, not watery or grainy, final cheesecake.

Q3: How do I fold in the egg whites without deflating them and losing all the air?

The secret is the technique of "lightening the base." The ricotta mixture is much denser than the light, airy whipped egg whites. By sacrificing about one-third of your egg whites and stirring them more vigorously into the ricotta base first, you are making the base lighter and closer in consistency to the egg whites. This makes the final, gentle folding step much easier and helps you to avoid deflating all the beautiful air that you have whipped into the rest of your whites.

Q4: Can I make this cheesecake ahead of time for a party?

Yes, this is an absolutely perfect make-ahead dessert! A cheesecake's flavor and texture actually improve after a long, uninterrupted chill. You can bake the entire cheesecake completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days .

Q5: Can I make this cheesecake without a food processor?

Yes, you can. The food processor is just a quick and easy way to get the ricotta perfectly smooth. If you don't have one, you can press the drained ricotta through a fine-mesh sieve with the back of a spatula to break up the curds and make it smooth before you whisk it with the other ingredients in a large bowl.

The Best Light & Fluffy Orange Ricotta Cheesecake

A light, airy, and crustless Italian-style cheesecake made with a whole milk ricotta base. The recipe features a creamy batter flavored with fresh orange zest and juice, which is made smooth in a food processor. Stiffly beaten egg whites are then folded into the ricotta mixture to create a light, souffle-like texture. The cheesecake is baked in a springform pan until light golden brown, then chilled for several hours. Before serving, it is dusted with confectioners’ sugar and a sprinkle of finely ground toasted pistachios.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 4 hours 40 minutes (includes cooling and chilling)
Yield: 8-12 servings
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Gluten Free

Ingredients

2 tablespoons unsalted pistachios
1 tablespoon unsalted butter, at room temperature
1 1/2 pounds whole milk ricotta cheese
2/3 cup plus 2 tablespoons granulated sugar
5 large eggs, separated
1 1/2 teaspoons finely grated orange zest
1 tablespoon orange juice
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting

Instructions

Position an oven rack in the bottom third of the oven and preheat to 325°F.
Prepare the Garnish and Pan: Spread the pistachios on a baking sheet and toast for 10 to 12 minutes, until golden. Let them cool, then pulse in a food processor until very finely ground.
Generously grease the bottom and sides of a 9-inch springform pan with room temperature butter. Line the bottom of the pan with a circle of parchment paper.
Make the Cheesecake Batter: In a food processor, process the ricotta and 2/3 cup of the sugar for about 30 seconds, until smooth. Transfer the mixture to a large bowl.
Whisk in the egg yolks, orange zest, orange juice, and vanilla extract.
In another large, clean bowl, whip the egg whites with an electric mixer on medium-high speed until foamy. Sprinkle in the remaining 2 tablespoons of sugar and continue to whip for about 2 minutes, until medium peaks form.
Using a rubber spatula, fold one-third of the beaten egg whites into the ricotta mixture to lighten it. Gently fold in the remaining egg whites until no white streaks remain.
Bake and Chill: Pour the batter into the prepared springform pan and place it on a baking sheet.
Bake for 55 minutes to 1 hour and 5 minutes, until the cheesecake is light golden brown and the sides begin to pull away from the pan.
Let the cheesecake cool completely in the pan on a cooling rack, for about 1 hour.
Cover the pan with plastic wrap and refrigerate for at least 2 hours, or up to 2 days.
To Serve: Run a thin knife around the cake to release it from the sides, then unclasp and remove the springform ring. Dust the top of the cake with confectioners’ sugar and sprinkle with the ground pistachios.

Notes

Special Equipment: A 9-inch springform pan is required for this recipe.
This is a crustless cheesecake, making it naturally gluten-free.
Folding in whipped egg whites is a key technique that gives this cheesecake its light and airy texture, distinct from dense New York-style cheesecakes.
A long chilling period of at least 2 hours is crucial for the cheesecake to set completely before slicing.

Find it online: https://cookupjoy.com/orange-ricotta-cheesecake/