Ricotta Cheesecake with Pineapple, Peach Compote

Ricotta Cheesecake

 

Ricotta cheese lends it’s full, rich flavor to this cheesecake, but requires extra effort when it comes to creating a smooth texture; spending a few seconds in the food processor helps cut the gritty texture, resulting in a very dense and creamy cake. 

 

Ricotta Cheesecake

I added fresh pineapple and peach compote to balance the richness of the cake, creating the perfect balance and abundance of flavor. 

 

Ricotta Cheesecake with Pineapple and Peach Compote
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Prep Time
20 min
Cook Time
1 hr 15 min
Prep Time
20 min
Cook Time
1 hr 15 min
Ingredients
  1. 2 15 ounce containers whole-milk ricotta
  2. 1 tablespoon unsalted butter, room temperature
  3. 1 tablespoon, plus 1 cup sugar
  4. 3 tablespoons unseasoned dry breadcrumbs
  5. 2 8 ounce packages cream cheese, room temperature
  6. 2 large eggs
  7. 1 tablespoon salt-free matzo meal
  8. 1 tablespoon fresh lemon juice
  9. 2 teaspoons vanilla extract
  10. 1/8 teaspoons sea salt
  11. Powdered sugar for dusting
For the Compote
  1. 1 cup fresh pineapple chunks
  2. 1 whole fresh peach
  3. 3 tablespoons honey
Instructions
  1. Set ricotta in a fine strainer, and drain for 30 minutes to remove excess liquid
  2. Arrange rack in lower third of oven and preheat to 350 degrees
  3. Grease an 8 inch springform pan with 2 1/2"-high sides with butter
  4. MIx 1 tablespoon sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat.Tap out excess
  5. Transfer ricotta to processor. Puree for 15 seconds.
  6. Scrap down the sides and puree until smooth, about 2 minutes
  7. Add cream cheese; puree until well combined and smooth
  8. Add remaining sugar and all other ingredients; puree together, scraping down sides until smooth, about 30 seconds
  9. Scrape batter into prepared pan.
  10. Bake cheesecake until golden brown and just set, about 1 hour 15 minutes
  11. Transfer to rack and let cool in pan (cake will fall slightly)
  12. Refrigerate uncovered until cool, about 3 hours, cover and cool overnight
For the Compote
  1. In a small saucepan toss cubed fruit and honey together, cook over medium heat until fruit is soft
  2. Using a hand processor, blend hot mixture, leaving a few small chunks
  3. Chill in covered container until ready to use
To serve
  1. Dust cake with powdered sugar, spoon compote over cake
Notes
  1. RECIPE by DePalma Babbo New York City
Adapted from Bon Appétit
Adapted from Bon Appétit
At Home with Rebecka http://athomewithrebecka.com/
Ricotta Cheesecake

 

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