Super easy ricotta cheesecake

5 November 2010, 08:07


There are not too many cakes that I would line up for but Haberfield’s Pasticceria Papa’s ricotta cheesecake is definitely one of them. Trawls thru mr google have been unsuccessful in procuring the recipe to recreate the sensational cheesecake. UNTIL NOW. I found this recipe from Gourmet Recipes who adapted it from a Donna Hay recipe and while this cheesecake doesn’t have the bready crust, the innards are soooo light and fluffy you’ll have to restrain yourself from eating the whole thing! I halved the recipe because I only had 1 tub of ricotta at home but if you’ve got the extra ricotta definitely make the whole cake! Also the recipe originally calls for 1 Tbsp of lemon rind but I have issues with lemon rind so I took it out.


Ingredients for HALF the recipe:
175g ricotta (Tamar Valley is a decent ricotta and less watery than the Perfecto brand)
250g cream cheese, room temperature
1/2 cup caster sugar
2 eggs
1/2 tsp vanilla extract


Preheat oven to 160°C. Beat the ricotta and cream cheese for 5–6 minutes or until smooth.


Add the sugar and the vanilla extract and beat for 3–4 minutes or until the sugar is dissolved.


Add the eggs one at a time, beating well after each addition.


Pour mixture into a lightly greased 22cm-round tin lined on the base and sides with non-stick baking paper. Place into a deep baking dish and pour in enough hot water to come half way up the sides of the tin. Bake for 45mins and then turn off the oven and leave the cake for another 15minutes (will help to stop the top cracking) Note: Cos I used half the recipe obviously 22cm tin would be too large so I used mini tins.


Mah uncracked baby! I had to foil my tins cos they were springform tins. If you do use springform tins make sure you use at least 4 layers of foil to stop the water from coming in from the bottom! Remove cheesecake from pan of water and allow to cool in the tin. Refrigerate for at least 2 hours before attempting to remove from tin.


So purdy


This is what happens when you don’t line the tin with baking paper! It WILL stick and be imposs to take off the bottom!


Also this is what happens when the piece of material you buy for $2 turns out to not be big enough to fill the screen when you take the photo haha


Mmm noms :D Hope this crazy weather clears up soon so you guys have an awesome weekend!

 

 

  1. oooh yummo – ricotta cheese cake would have to be one of my all time fav desserts!

    — Lisa    Nov 5, 09:27 AM    #

  2. Yummo. I like how you take a photo of the ingredients you use. It shows how few ingredients go into a tasty treat.

    — Matthew (Masterchef)    Nov 5, 10:43 AM    #

  3. Your timing is impeccable! I just tried the yummy Papa’s cheesecake for the first time yesterday and it was divine! I was wanting to find a recipe just for the baked ricotta bit…mmm…I will definitely be trying this!

    — Karen    Nov 5, 11:09 AM    #

  4. I have never tried a ricotta cheesecake before but I am so making one this weekend, it sounds delicious!! And really who doesn’t like light and fluffy cheesecake!!

    — Emily    Nov 5, 11:13 AM    #

  5. i was thinking about making cheesecake for a dinner party tomorrow! will give it ago! thanks!

    — sporbo    Nov 5, 11:45 AM    #

  6. Pasticceria Papa’s ricotta cheesecake is definitely something wonderful. Have yet to find anything like it.

    Awww…and no love for Mr Perfect ricotta? =p But I agree that it is a bit watery.

    — mademoiselle delicieuse    Nov 5, 11:51 AM    #

  7. this sounds yummy & i bet it was creamy.

    — Laura (Starloz)    Nov 5, 11:51 AM    #

  8. Duuuuude I freaking LOVE ricotta cheesecake…..so soft and delicious!! I am totes making this soon!!

    — Kat    Nov 5, 11:57 AM    #

  9. oooh pretty! you have me craving ricotta cheesecake now!

    — Jacq    Nov 5, 12:30 PM    #

  10. Half the recipe? I’m doubling it! lol.

    — Helen (grabyourfork)    Nov 5, 12:56 PM    #

  11. Thank you thank you thank you!! I’ve been craving cheesecake for months but haven’t let myself make one, because I’m lactose intolerant and having an entire cheesecake makes my tummy go sadface. But I reckon I could get away with making this half recipe and eating it over the course of… two days? :) SO HAPPY.

    — Hannah    Nov 5, 01:28 PM    #

  12. Oh man, I love Pasticceria Papa’s ricotta cheesecake so much! And I like super easy too, will definitely give a go to this recipe, thank you!

    — Sandra (thefrenchwench)    Nov 5, 01:34 PM    #

  13. I don’t even really like cake, but would walk 500 miles for Papas cheesecake! I’ll have to try his one out Suze.

    — Gastronomy Gal    Nov 5, 04:12 PM    #

  14. looks good. will try this out suze!

    — Passionatemae    Nov 5, 04:54 PM    #

  15. Ok confession. I’ve still yet to try a ricotta cheesecake and I’ve never been to Pasticceria Papa. I think making it is easier than driving all the way to Haberfield so thanks for the recipe Suze!

    Btw the Pasticceria Papa cheesecake recently featured on SBS Italian Food Safari so I think the recipe is on their website :)

    — Karen | C&C    Nov 5, 11:10 PM    #

  16. Aww….look at that smooth cheesecake ….so perfect Suze !!
    Gonna try make this when I get my baking mojo back LOL

    — Monica    Nov 5, 11:43 PM    #

  17. LOL’ing at the lack of material. So funny :) CUTE little cheesecakes! What’s wrong with lemon rind?

    — catty    Nov 6, 03:00 AM    #

  18. This looks smooth and fluffy and delicious.
    I do love the bready crust on the pasticceria one also!

    — Emily @ NeedsMoreSugar    Nov 6, 09:31 AM    #

  19. Looks so perfect and tasty! Funny about the fabric fail though!

    — Karen (missklicious)    Nov 6, 07:03 PM    #

  20. Aw so cute! Love the wooden spoon

    — john@heneedsfood    Nov 7, 10:21 AM    #

  21. Oh yummy! That cake looks perfect. Big fan of your blog, Chocolatesuze!

    Cheers!

    — PJ@generationfood    Nov 7, 06:23 PM    #

  22. Mmmmm…..it looks so yummy!! I’ve never tried the cheesecake from Pasticceria Papa- I’ll have to try it one day! I love how small your cake is- it’s so cute!!

    — Von    Nov 7, 11:13 PM    #

  23. whoa it looks too easy to be true! gonna try it sometime…along with all the other things that i need to try on ur blog :/

    — sugarpuffi    Nov 8, 08:05 PM    #

  24. Hey Suze, check this recipe out (as mentioned above by Karen I think):
    http://www.sbs.com.au/shows/italianfoodsafari/recipes/detail/recipe/9317
    Maybe not super easy, but super tasty :)

    — Tony    Nov 8, 10:10 PM    #

  25. Nice work suze! But if you havent tried the ricotta cake at Sulfaros… you have not lived. Just a bit further down on the block from Papas but freakin delicious!

    — Katie    Nov 9, 06:01 PM    #

  26. Your ricotta cheese cake is going to be my next favorite! I just love your step-by-step recipe demo. They give me a lot of brilliant ideas. i’m just glad to find your post. Thanks!

    — arthur escoto    Nov 10, 06:34 AM    #

  27. This is a silly question. But, if I double the recipe (and use the full recipe), do I still bake it for 45 minutes?

    — Jasmine    Jun 7, 05:58 PM    #

  28. My daughter is allergic to eggs, do you think I can leave the eggs out? if not, what can I replace the eggs for?

    — Margarita    Dec 10, 10:37 PM    #

  29. Thanks Susan for this recipe! I am a frequent liner-upper at papa’s counter and have eaten that cheesecake many times. I too like the way you explained the process and the photos are great.

    — Barbie    Dec 24, 02:27 AM    #

  30. Hey, you forgot to mention adding the vanilla extract in the instructions

    — Ol    Jan 19, 05:38 PM    #

  31. Ol: oops my bad fixed it thanks!

    — chocolatesuze    Jan 19, 05:46 PM    #

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