Quick Ricotta Cheesecake

On our dairy farm there is always a bounty of milk. We make a lot of ricotta to use in the Loft- the dogs enjoy the whey! This is a simple recipe you can make with homemade or store bought ricotta. The flavor can easily be changed to suit your taste- lemon, almond and vanilla are easy to swap out. You can also add 3 TBSP of flour (GF or all purpose) to set it a little firmer.

Okay we’ve got a couple of minutes before we start making dinner and we’re going to throw together a really quick ricotta cheesecake it is absolutely one of my favorites it’s not really um sweet it can be eaten for breakfast and it happens a lot here and um we’re going to

Just start with some fresh homemade ricotta that we’ve made on the farm here with our own milk and we need 800 and uh 800 gram so I like to do things by weight because then you can make sure that they always come out the same each time so I’m just weighing this I’ve

Probably got about 800 G in this container yeah just about here we go and you can see the homemade ricotta is a little bit thicker than store bought ricot um the protein counts higher and the fat is also significantly higher so we’re going to

Get this on here hold on there we go and we’re going to pulse this this is going to be a little bit loud for a second but we’re going to get this nice and smooth if you want a really smooth cheesecake this part is important so you

Don’t have little tiny bits of the fine cheese curds um this is not a New York style cheesecake made with cream cheese so you are going to get a little bit more texture on it um but it also has a lot more protein in it okay we’re going to take a little

Break I’m going to put these eggs in I’ve got four eggs here um it’s winter time and my hens are not laying but my friend’s hens are so I went and got them from her farm and we’re going to give those a p P that’s going to make it OD

Smo okay and you can see it’s kind of getting nice custardy almost looking cuz it’s got the eggs and the cheese in there all right and we’re going to give that a little scrape down get all those bits off the side and really this does just come together so fast it’s really really

Nice we’ve got some lemon extract we’re going to put about a tablespoon in there cuz this is going to make two small cheesecakes it with the pulse okay and I have some lemon zest anytime you have a recipe that calls for some fresh lemon juice zest your lemons

First so now I have this in the freezer and I have like this beautiful lemon zest that’s all set and ready to go give it a nice pinch in there okay and I can just throw rush that back in the freezer and it’s ready for my next one so I never

Just oven’s ready I never just um put my lemons you know juice them and throw them in the compost everything gets used I’m going to this a little Bliss right quick okay and that oven’s going to be ready just for us in time for us to put this right in

There this is um 150 g of powdered sugar but here you can um change this up really easily by adding a zeroc calorie sweetener on the farm here we use either monk fruit sugar um which is a very low glycemic or Stevia which you can do with

A little bit of the lemon if you’re doing the lemon that’s fine um Stevia has a little bit of a lemony aftertaste um but we’ve also used alose which is a natural sweetener zero glycemic and it really works great if you’re watching your sugar which makes that keto now

This one is not cuz it has the powdered sugar in it but everything else would keep it keto if you used your allulose and this recipe does not have a crust but you could easily put any kind of crust you wanted to on this um for the the lemon one a sugar cookie

Crust is nice or a nut crust we’ve done a blueberry and peon crust that’s nice and all you’d have to do is this throw some frozen blueberries right in or fresh blueberries um not dried into this and just uh get them all smoed out okay and that’s it it’s nice and

Smooth I can see my lemon zest I’m going to pour half of it into each one I’ve just got this lined with a little bit of parchment paper um these freeze really really well so you can just drop these um after they’ve cooled put them in the refrigerator overnight and then well if

You don’t eat it for breakfast in the morning then you can um just go ahead after they’ve chilled really well and they’ve been in the fridge go ahead and wrap them in a double layer of Saran Wrap and stick them in the freezer and you can just pull them out let them come

To Tha at room temperature and um they’re ready for company or a quick breakfast these have a lot of protein in them we can get you that um protein count and stuff like that on our Facebook page and our website and if you really like what we’re doing here follow

Us on our um YouTube channel and you can see lots of recipes like this that are made homemade from scratch simple ingredients quick we’re talking about like quick homemade um items that you can have on hand um also for quick company or dessert whatever but you want to be able

To make it from scratch and not have to run to the store and pick up this is really nice to have in the freezer okay and that’s it we’re going to tap these down just a little bit so we don’t have big a pockets okay and then I’m going to put these in

And I popped in these a little bit earlier so I’ve got ones that are all baked and you can see we’ve got a nice got a little bit of a crack but that’s just fine by the time we eat that it’s not going to matter all okay so there’s

The two we’ve already got in I’m going to pop these in and set our timer for about 45 minutes they might take up to an hour depends if you throw those frozen blueberries in it’s going to take an hour um I did that the other day you’re adding moisture and you’re adding cold

To your ingredients already um when they when you read a recipe and it says that everything needs to be at room temperature um this came out of the refrigerator cold so that’s going to affect my baking time and I’m just going to have to be mindful of that and put it

On if you start everything at room temperature it really does more um accurately to the recipe that’s been given to you on the time frame so I hope that helps you out and watch for our recipe and enjoy this quick easy ricotta cake