Prepare to embark on a tantalizing culinary journey that will transport your taste buds straight to the sun-drenched orchards of Italy! This isn't just another cheesecake recipe - it's a vibrant symphony of creamy ricotta, zesty citrus, and luxurious cane syrup that promises to revolutionize your dessert game. Whether you're a seasoned baker or a curious kitchen adventurer, this Ricotta Cheesecakes Agrume Mista Cane Syrup will make you the star of any dinner party, delivering a dessert so divine, your guests will be begging for the recipe.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 1/2 cups ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/2 cup cane syrup
- 1/4 tsp salt
Instructions
- Preheat your oven to 325°F (160°C). This temperature is ideal for baking the cheesecake gently, allowing it to set without cracking.
- Gather all your ingredients: 1 1/2 cups of ricotta cheese, 3/4 cup of granulated sugar, 3 large eggs, 1 tsp of vanilla extract, 1/4 cup of lemon juice, 1/4 cup of orange juice, 1/2 cup of cane syrup, and 1/4 tsp of salt.
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Use a hand mixer or a whisk to blend them together until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next to achieve a light and airy texture.
- Stir in the vanilla extract, lemon juice, orange juice, and salt. Mix until all ingredients are well combined. The citrus juices will add a refreshing flavor to the cheesecake.
- Slowly pour in the cane syrup while continuing to mix. This will add sweetness and a unique flavor profile to the cheesecake.
- Once the batter is smooth and well combined, prepare a 9-inch springform pan by greasing it lightly with butter or non-stick spray. This will help the cheesecake release easily after baking.
- Pour the cheesecake mixture into the prepared springform pan, smoothing the top with a spatula to ensure an even surface.
- Place the springform pan in the preheated oven and bake for about 50 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 10-15 minutes. This will help prevent cracking by allowing the cheesecake to cool gradually.
- After the resting period, remove the cheesecake from the oven and let it cool at room temperature for another 30 minutes.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Chilling will enhance the flavors and improve the texture.
- Before serving, you can drizzle additional cane syrup over the top for extra sweetness and garnish with fresh fruit or citrus zest for a pop of color.
- Slice the cheesecake into 6 servings and enjoy your Ricotta Cheesecakes Agrume Mista Cane Syrup!
Tips
- • Always use room temperature ingredients to ensure smooth, lump-free mixing • Don't overmix the batter - this can lead to a dense, tough cheesecake • Use a water bath (place the springform pan in a larger pan with hot water) for even more consistent baking • To prevent cracks, avoid opening the oven door during baking • Let the cheesecake cool gradually to maintain its silky texture • For clean slices, use a hot, wet knife and wipe it between each cut • Experiment with garnishes like candied citrus peel or a sprinkle of lemon zest for extra flair
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 120mg
