NONNA’S RICOTTA & ALMOND CHEESECAKE

This Ricotta and Almond Cheesecake is a refined and irresistible dessert, perfect for any special occasion or sweet treat.

The buttery, almond-soaked crust pairs beautifully with the creamy ricotta filling and golden almond topping, offering a delicious blend of textures and flavors.

With its Italian roots, this cheesecake is a harmonious blend of simplicity and elegance.

Why Nonna Suggests This Recipe

1. Rich and Creamy: The ricotta filling delivers a smooth, luxurious texture.
2. Crunchy Almond Topping: The caramelized almonds add a delightful crunch and nutty sweetness.
3. Timeless Italian Flavor: Inspired by traditional ricotta desserts, it brings authentic Italian charm to your table.
4. Make-Ahead Dessert: Perfect for preparing in advance, as it tastes even better after chilling.
5. Vegetarian-Friendly: A versatile recipe suitable for all your guests.

Cooking Time

• Prep Time: 30 minutes
• Rest Time: 7 hours (includes chilling)
• Cook Time: 55 minutes
• Total Time: 8 hours 25 minutes
• Servings: 12

Ingredients

For the Dough:

• 1 ½ cups (180 g) white flour
• ½ cup (50 g) ground almonds
• ¼ cup (60 g) sugar
• Pinch of salt
• 7 tbsp (100 g) butter, cold and chopped
• 1 large egg, beaten

For the Filling:

• 2 cups (500 g) ricotta
• ¾ cup (180 g) plain yogurt
• 1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)
• 2 large eggs
• ⅓ cup (80 g) sugar

For the Almond Topping:

• ¼ cup (50 g) sugar
• 2 tbsp (30 g) butter
• 2 tbsp maple syrup
• 3 tbsp milk
• 1 cup (100 g) flaked almonds

VIDEO RECIPE:

Step-by-Step Method

1. Prepare the Dough:

1. In a bowl, mix the flour, ground almonds, sugar, and salt.
2. Add the cold butter and rub it into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
3. Add the beaten egg and mix until the dough comes together into a soft ball. Avoid kneading.
4. Cover the dough with plastic wrap and refrigerate for 1 hour.

2. Shape the Cheesecake Base:

1. Roll out the dough between two sheets of baking paper to create a 30 cm (12-inch) disk.
2. Transfer the dough to a 24 cm (9-inch) springform pan, keeping the bottom layer of baking paper. Form a border approximately 4 cm (1.5 inches) high.
3. Press the edges gently and prick the bottom with a fork.

3. Prepare the Filling:

1. In a mixing bowl, combine ricotta, yogurt, vanilla seeds, eggs, and sugar.
2. Beat with an electric mixer until smooth and lump-free.
3. Pour the filling over the prepared crust and smooth the top.

4. Prepare the Almond Topping:

1. In a saucepan, combine sugar, butter, maple syrup, and milk. Heat over medium heat, stirring, until the mixture comes to a boil.
2. Lower the heat and simmer for 2 minutes, stirring occasionally.
3. Remove from heat, add the flaked almonds, and stir to coat evenly.
4. Spread the almond mixture over the ricotta filling.

5. Bake the Cheesecake:

1. Preheat the oven to 350°F (180°C).
2. Place the cheesecake on the lower rack and bake for 55 minutes, or until the edges are golden and the center is set.
3. Remove from the oven and let it cool in the pan on a wire rack.

6. Chill and Serve:

1. Once cooled, carefully remove the springform pan’s edge. Cover the cheesecake and refrigerate for at least 6 hours to allow the flavors to meld.
2. Dust with powdered sugar before serving, if desired.

Nutritional Facts (Per Serving)

Tips by Nonna

1. Room Temperature Ingredients: Ensure the ricotta and eggs are at room temperature for a smoother filling.
2. Chill Time: For the best texture and flavor, refrigerate the cheesecake overnight.
3. Customizable Citrus Flavor: Replace the vanilla with grated lemon or orange zest for a citrusy twist.
4. Serving Suggestion: Pair with fresh berries or a drizzle of honey for an elegant presentation.
5. Storage: Store the cheesecake in the refrigerator for up to 3 days in an airtight container.