Ricotta Cheesecake with Passion Fruit
Leaving this classic ricotta cheesecake in a turned-off oven for an hour lets it finish cooking gently, reducing the risk of cracking. The passion fruit concentrate gives it a wonderful fragrant quality and a bit of fruity tartness.
What to buy: Store-bought ricotta is fine to use in this recipe, or you could make your own ricotta cheese. We like the frozen passion fruit concentrate from The Perfect Purée of Napa Valley. Thaw before using.
Special equipment: You’ll need a 9-inch springform pan for this recipe.
For more, we recommend try our strawberry cheesecake recipe.
For the crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (3/4 stick), melted, plus more to coat the baking pan
For the filling:
- 1 (8-ounce) package cream cheese, cut into pieces
- 8 ounces whole-milk ricotta, drained 30 minutes in a fine sieve to rid it of excess moisture
- 3/4 cup granulated sugar
- 2/3 cup heavy cream
- 4 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup passion fruit concentrate
For the glaze:
- 1/2 cup passion fruit concentrate
- 2 tablespoons orange juice
- 1 tablespoon cornstarch
1Preheat the oven to 350°F and arrange a rack in the middle. Coat the bottom and sides of a 9-inch springform pan with butter.
2In a bowl, stir together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened. Pour into the prepared pan and press evenly onto the bottom and about 1 inch up the sides. Bake until set, about 8 minutes. Let the crust cool on a wire rack. Reduce the oven temperature to 300°F.
3To make the filling, in the bowl of a food processor, process the cream cheese until smooth. Add the ricotta, sugar, cream, egg yolks, vanilla, and salt and process until smooth, about 2 minutes; scrape down the sides of the bowl and process again. Add the passion fruit concentrate and pulse just to mix. Pour the mixture into a large bowl.
4In another bowl, beat the egg whites to medium-stiff peaks (a hand-held electric mixer makes this a breeze). Using a rubber spatula, fold about one-third of the whites into the cheese mixture. Then gently fold in the remaining whites. Pour into the crust and spread evenly. Bake for 30 minutes, then increase the oven temperature to 325°F. Continue baking until the surface is golden and the center still jiggles slightly when gently shaken, about 30 minutes longer. Turn off the oven and let the cake cool in the oven for 1 hour.
5Remove the cheesecake from the oven and let it cool on a rack for about 30 minutes.
6In a small saucepan, whisk together the passion fruit concentrate, orange juice, and cornstarch. Cook over medium heat, whisking constantly, until thickened and glossy. Let cool for 5 minutes. Spoon the glaze over the top of the cheesecake, spreading evenly. Let the cheesecake cool completely.
7Cover and refrigerate the cheesecake until well chilled, at least 2 hours or preferably overnight.
8Remove the pan sides and run a long, thin knife between the pan bottom and the crust, then slide the cake onto a serving plate and serve.
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