Homemade Ricotta Cheesecake

I am so excited about this. I know people  have been doing this for years, probably, but it is the first time I have ever made my own cheese. It is sooooo easy and so good in this recipe. I will be able to post pictures next week, because I just froze it until our big Easter dinner.

Ricotta Cheese

  • 1 gal. whole milk
  • 3 cups Buttermilk
  • 1 cup heavy whipping cream
  • pinch of salt

Put all the ingredients into a very large pot and bring to the simmer. Stir often to break up the curds as it reaches the simmer. When at the simmer, remove from the heat and pour through cheesecloth over a bowl. Make sure to secure the cheesecloth with a rubber band or tape so it doesn’t cave in. When drained, measure 3 cups out and  put into a large bowl. This will make a little more than you need. **


Cheese Cake

  • 3 cups of the ricotta cheese
  • 6 eggs, separated
  • 6 tbsp. sugar
  • 1/4 cup flour
  • zest from large lemon

Mix the cheese, yolks, sugar, flour and zest together and set aside.

Now take the egg whites and whisk together 6 tbsp. of sugar, 1 tbsp. at a time to ensure incorporated. When soft peaks form, add 1/4 tsp. salt and mix well to combine. Carefully fold into the egg yolk mixture and pour into prepared pan, smoothing the top. But first try this. With a 9 ” pan with removable bottom, turn the bottom inside out to allow for much  easier removable when sliced.

Butter, very generously the cake pan. Preheat oven to 375 degrees and bake for 1 hour until golden. It could be really wiggly when removing, and that is okay. Let cool for about 10 minutes, then run a knife around the edge. Cool completely.


**I was so scared that it wouldn’t taste right, we cut a sliver from the cake and it is better that you could ever hope for. So delicious and no cream cheese used. The extra can be used any way you wish – cakes, savory dishes, pasta as in lasagne. It is good.


Figure out what kind of topping you wish to put on top when serving and you now  have a hit on your hands.






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