Ricotta Raisin Cheesecake Recipe

Name: Ricotta Raisin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups graham-cracker crumbs (pulse 8 to 10 whole crackers in the food processor or use store bought crumbs); 4 tablespoons (1/2 stick) unsalted butter, melted; 1/2 cup pine nuts, toasted, cooled, and pulsed in the food processor until coarsely ground; 1/2 teaspoon freshly grated lemon zest; 2 pounds fresh whole milk ricotta; 1 1/3 cups sour cream; 6 eggs, separated; 2 tablespoons flour; 1 cup sugar; 4 tablespoons freshly squeezed lemon juice; 1 teaspoon pure vanilla extract; 1 cup raisins

Servings: persons

1 1/4 cups graham-cracker crumbs (pulse 8 to 10 whole crackers in the food processor or use store bought crumbs)
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup pine nuts, toasted, cooled, and pulsed in the food processor until coarsely ground
1/2 teaspoon freshly grated lemon zest
2 pounds fresh whole milk ricotta
1 1/3 cups sour cream
6 eggs, separated
2 tablespoons flour
1 cup sugar
4 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 cup raisins

1
["Crust: Preheat the oven to 350 degrees F. In a bowl, mix the ingredients together.", "Thickly butter a 9 or 10-inch springform pan and press the mixture into the bottom of the pan.", "Refrigerate, uncovered, while you make the filling.", "Filling: In a mixer fitted with a whisk attachment (or using a hand mixer), mix the ricotta, sour cream, egg yolks, and flour until smooth (the mixture will remain a bit grainy from the ricotta).", "Add the sugar, lemon juice, and vanilla and blend until creamy.", "Fold in the raisins.", "In a clean dry bowl, whip the egg whites until stiff but not dry.", "Fold them into the filling mixture.", "Pour into the prepared pan and bake until the top of the cake is set and dry to the touch, though still a bit soft in the center, 70 to 80 minutes.", "It should ""shimmy"" a bit when you shake the pan; it will firm up more as it cools.", "Let cool in the pan.", "The cake will deflate a bit as it cools.", "Cover and refrigerate the cake at least 2 hours.", "(Or refrigerate until ready to serve, up to 48 hours.)", "Remove the sides of the pan and serve cold."]

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups graham-cracker crumbs (pulse 8 to 10 whole crackers in the food processor or use store bought crumbs), 4 tablespoons (1/2 stick) unsalted butter, melted, 1/2 cup pine nuts, toasted, cooled, and pulsed in the food processor until coarsely ground, 1/2 teaspoon freshly grated lemon zest, and more.

Yes, Ricotta Raisin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Raisin Cheesecake

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