Q1: What is the difference between a ricotta cheesecake and a regular, 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 more textured than its American counterpart.

Q2: Do I really need to drain the ricotta cheese first?Yes, this is an absolutely essential, non-negotiable step!

Ricotta cheese, especially the kind sold in tubs in American grocery stores, contains a lot of excess liquid whey. If you do not drain this off, it will make your cheesecake filling watery and can cause it to have a grainy texture and not set up properly.

Q3: Can I make this cheesecake ahead of time for Thanksgiving?

Yes, this is the perfect make-ahead dessert! A cheesecake's flavor and texture actually improve after a long, uninterrupted chill. You can bake the entire cheesecake completely up to 3 days ahead of time . Keep it covered in the refrigerator and wait to add the cranberry topping until just before you are ready to serve it.

Q4: My cheesecake cracked. What did I do wrong?

While ricotta cheesecakes are generally less prone to cracking than cream cheese cheesecakes, cracks can still happen. The two most common culprits are over-mixing the batter (which incorporates too much air) and cooling it down too quickly . Be sure to mix your ingredients on a low speed only until they are just combined. If you are worried about cracks, you can let the cheesecake cool down slowly in a turned-off oven with the door propped open for an hour before moving it to a wire rack.

Q5: What are amaretti cookies, and where can I find them?

Amaretti are traditional Italian cookies that are light, airy, and very crispy. They are made from a meringue of egg whites, sugar, and either ground almonds or apricot kernels, which gives them their signature, slightly bitter almond flavor. You can find them in most well-stocked grocery stores, typically in the international aisle or the cookie aisle.

The Best Elegant & Creamy Pumpkin Ricotta Cheesecake

An elegant, fall-inspired cheesecake featuring a creamy pumpkin and ricotta filling and a bright cranberry topping. The recipe starts with a unique crust made from crushed amaretti cookies and butter. The filling is a smooth blend of drained whole-milk ricotta, pumpkin puree, mascarpone cheese, and classic pumpkin pie spices, which is baked in a springform pan. The finished cheesecake is chilled overnight and served with a homemade tangy cranberry sauce that includes both cooked-down and whole cranberries for texture.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 11 hours 10 minutes (includes draining, cooling, and chilling)
Yield: 12-16 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
1 (7-ounce) package amaretti cookies
1 tablespoon sugar
6 tablespoons unsalted butter, melted, plus more for the pan
For the Filling:
1 pound whole-milk ricotta cheese
1 1/2 cups sugar
1 (15-ounce) can pure pumpkin puree
3 large eggs
3/4 cup mascarpone cheese
1 tablespoon pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
For the Topping:
1 3/4 cups fresh cranberries
1/2 cup sugar
1 tablespoon fresh lemon juice
Pinch of salt
1/3 cup water

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Instructions

Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty foil.
Make the Crust: In a food processor, pulse the amaretti cookies and sugar until finely ground. Add the melted butter and pulse to combine. Firmly press the crumb mixture into the bottom and 1/4 inch up the sides of the pan. Bake for 12 to 15 minutes, until the crust is golden. Let it cool completely on a rack.
Make the Filling: Drain the ricotta cheese in a fine-mesh sieve for 20 minutes.
In the food processor, combine the drained ricotta and sugar; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice, and salt. Pulse until just combined, being careful not to overblend.
Pour the filling into the cooled crust.
Bake the Cheesecake: Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, until the cheesecake is set around the edges but the center still jiggles slightly.
Transfer the cheesecake to a rack and let it cool completely. Cover and refrigerate for at least 8 hours, or overnight.
Make the Topping: In a small saucepan, combine 1 cup of the cranberries (chopped), the sugar, lemon juice, salt, and water. Cook over medium heat for 7 to 10 minutes, until thick.
Stir in the remaining 3/4 cup of whole cranberries and cook for 2 more minutes. Let the topping cool.
To serve, let the cheesecake sit at room temperature for 20 minutes. Run a knife around the edge and remove the springform ring. Serve the cheesecake with the cranberry topping.

Notes

Draining the ricotta for 20 minutes is a crucial step to remove excess moisture and ensure a creamy, not watery, cheesecake texture.
The long, overnight chilling period is essential for the cheesecake to fully set and for the flavors to develop.
The cranberry topping is made with both chopped and whole cranberries for a more interesting, jam-like texture with pops of whole fruit.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 400-480
Sugar: 35-45 g
Sodium: 200-250 mg
Fat: 22-28 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 2-4 g
Protein: 8-10 g
Cholesterol: 100-130 mg

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