Ricotta cheese cake is a protein dense dessert that is delicious with curd in a bowl, plus egg protein. So that’s 2xx protein. Then bake, twice (also 2x) with steps below for an elevated dessert taste experience.
…Where this can also be a protein breakfast (or weekend brunch) dessert that’s healthy and fairly easy to make and simple to bake twice.
First, you make the curd in a small bowl (or you can even use a mug). You make the curd a few hours or day ahead.
You can make this with or without butter if you like. With fat or butter (for taste), you’ll want to add a plastic cover so it doesn’t form a fat layer at the top. For more step instruction on curd, you can see the inspired canele pastry muffin recipe. 🥮
You can make a curd in any flavor you like, such as vanilla and lemon are delicious pairings. And then added berries give another layer of healthy flavors. Let it rest in the fridge.
Then for the ricotta cheese cake, whisk or break up the egg, and add your preferred flavorings/extract and honey, if using. Add a little milk or not (if you want a denser cheesecake).
Mix with ricotta. Add to a baking vessel that can withstand hotter (broil) temperatures. This can be a heat-safe ceramic vessel or a springform pan. Usually the packaging on your tools indicate whether it’s meant for 500°F or higher temps.
Start by baking the ricotta cheese cake on the bottom rack at 350°Ff/180°C for about 15 minutes until cheesecake is set (or solid at the top).
And then step two in the oven: move the cheesecake to the top or near top oven rack (about 5-6 inches from the top of the oven). Close the oven door, and turn the broil setting on for 3-4 minutes until browning occurs.
Turn the oven off and let it cool down for 30 seconds or so.
Use your oven safe gear and pull the cheese cake out of the oven.
Let it cool on the oven counter top or a heat-safe plate, and remove after it’s cooled. You can also more quickly cool it in the refrigerator.
Plate and add curd.
Ready to make this? You won’t be disappointed…
Lemme know your thoughts below.
Ricotta Cheesecake with Curd
Equipment
- Broil-heat safe baking vessel
Ingredients
- Ricotta cheese
- Curd (milk, egg yolk, flavor and butter optional)
- 2 tsp raw honey (optional)
Instructions
- Combine ingredients and bake at 350°F/180°C for 15 minutes (or until set and cheesecake is solid at the top).
- Set baking vessel on top rack (about 5-6 inches from the top of oven). Close oven door and turn on oven broil setting for 3-5 minutes watching the entire time until browned to desired. Tip: Broiling is heating that comes from the top of the oven that's about 525°F in a regular oven.
- Turn broil setting off. Let cool for about a minute and pull the cheesecake out of the oven.