Cheesecake Recipe – With Ricotta, Mascarpone And Water Bath
Cheesecake is a rich, creamy dessert that’s perfect for any occasion.
Whether you prefer a classic New York-style cheesecake or want to experiment with unique ingredients like mascarpone or ricotta, this recipe covers all variations.
Let’s dive into creating a delicious cheesecake from scratch!
How to Make Cheesecake
This full recipe will guide you through the process of creating a smooth, creamy cheesecake step-by-step.
Ingredients
Here’s what you’ll need to make a classic cheesecake, along with variations for different serving sizes and optional ingredients.
| Ingredient | 4 Servings | 6 Servings | 8 Servings | Alternatives |
|---|---|---|---|---|
| Cream cheese | 8 oz | 12 oz | 16 oz | Mascarpone cheese, Ricotta cheese |
| Sweetened condensed milk | 1/2 cup | 3/4 cup | 1 cup | Evaporated milk |
| Eggs | 1 large | 2 large | 3 large | Flax egg (1 tbsp flaxseed + 3 tbsp water) |
| Granulated sugar | 1/4 cup | 1/3 cup | 1/2 cup | Brown sugar |
| Vanilla extract | 1 tsp | 1 1/2 tsp | 2 tsp | Almond extract |
| Lemon juice | 1 tbsp | 2 tbsp | 3 tbsp | Lime juice |
| Cornstarch | 1 tbsp | 1 1/2 tbsp | 2 tbsp | Arrowroot powder |
Premade Crust (Optional)
| Ingredient | 4 Servings | 6 Servings | 8 Servings | Alternatives |
|---|---|---|---|---|
| Graham cracker crumbs | 1 1/4 cups | 1 3/4 cups | 2 1/4 cups | Digestive biscuits, Oreo crumbs |
| Butter, melted | 1/4 cup | 1/3 cup | 1/2 cup | Coconut oil |
Cooking Instruments Needed
- Mixing Bowls: For combining ingredients.
- Springform Pan: Ideal for cheesecakes.
- Electric Mixer: For smooth blending.
- Water Bath: Ensures even cooking.
- Offset Spatula: For smooth filling and cracking prevention.
Alternatives:
- Springform Pan → Regular cake pan (with aluminum foil wrap)
- Water Bath → Baking dish filled with water
Step-by-Step Instructions
1. Prepare the Crust (Optional)
Preheat the oven to 350°F (175°C). Mix graham cracker crumbs and melted butter. Press into a greased 9-inch springform pan and bake for 10 minutes. Cool slightly.
2. Prepare Cheesecake Filling
In a mixing bowl, beat cream cheese and sweetened condensed milk until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon juice, and cornstarch.
3. Fill and Bake
Pour the filling over the cooled crust. Place the springform pan in a larger baking dish. Fill the outer baking dish with hot water halfway up the sides of the pan. Bake for 40-50 minutes or until the center is set.
4. Cool and Chill
Allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour. Refrigerate for at least 4 hours or overnight.
Cheesecake Variations
Here are some variation to change the taste.
1. Cheesecake with Ricotta Cheese
Factor to Consider: Ricotta creates a lighter texture compared to cream cheese, resulting in a slightly more crumbly consistency. Adjust the cornstarch or arrowroot slightly to ensure stability.
Making Process: Beat ricotta cheese, sweetened condensed milk, and eggs gently to avoid over-whipping.
2. Cheesecake with Mascarpone
Factor to Consider: Mascarpone adds richness and a silky smooth texture. You may need to reduce the amount of sugar slightly to balance the flavors.
Making Process: Use a low-speed mixer to blend ingredients smoothly without introducing air bubbles.
3. Cheesecake with Cottage Cheese
Factor to Consider: Cottage cheese gives a denser texture and a subtle tanginess. Ensure thorough blending to avoid lumps.
Making Process: Use a blender or food processor to achieve a smooth consistency.
Cooking Tips
- Always use room temperature ingredients to ensure smooth mixing.
- Avoid overmixing to prevent cracks.
- Utilize a water bath for a creamy texture and even baking.
FAQ
1. Can I use a crustless base for a cheesecake?
Yes, you can skip the crust for a crustless cheesecake, but note that it may have a denser texture.
2. How do I prevent cracking?
Use a water bath, avoid overmixing, and cool the cheesecake gradually in the oven after baking.
3. Can I freeze cheesecake?
Yes, freeze in airtight packaging for up to 2 months. Thaw in the refrigerator overnight before serving.
Lets Enjoy!
Enjoy your homemade cheesecake and share your creations with others! Let us know how it turned out!
