Ricotta Cheesecake | Cooking Italian with Joe 

Spending time cooking, baking in the kitchen, music, friends, love, old-school, precious..beauty of life.

I can't believe the number of people that have a hard time watching this, to get a great recipe. Great food takes time.

Joe. I could kiss your Grandma. This time it was perfect. Thank you for this one. Best one ever.

I enjoyed your video and I will make this cheesecake because you gave great instructions and make it look and sound so delicious! Thank you Joe!

I've been making my own Ricotta for a few years now and I recently started making Burnt Basque Cheesecake using ricotta instead of cream cheese. It's absolutely delicious!!!

Just discovered your channel. Thank you for your great generosity and enthusiasm. I also appreciate all the information you share.. Great cooking videos!

i just made this and it came out PERFECT. PERFECTION!! and it’s not difficult at all.

Made for Christmas Eve dinner. It was a hit! Thanks :)

Oh hell I'm drooling, I'm not a cake person but cheese cake and lemon meringue pie I'll have any day. 👌🇿🇦

I watch this video for the past 2 years for the holidays. Takes long but comes out AMAZING!

Perfect. Thank you for sharing this recipe.

Wow... I am def making this... love the shortbread / almond crust ! Subscribed.... so pleased to find this RU-vid channel. All the best to you and your family.

OMG!! I love your passion for food. Thanks for sharing. Will make this for sure soon!

So authentic, love your channel. My mominlaw is Italian and I try to replicate her recipes. Now she’s in a nursing home with demential so some of the recipes are lost. So I sppreciate your channel very much . Thankyou

Will make this Ricotta cheese cake for Christmas. My grandma inlaw from Sicily made this for all the holidays, and left no recipe. Thanks for sharing, an a merry blessed Christmas from our home to yours.

I do not like cheesecake at ALL! But this is my all time favorite. It's not like a cheesecake, other than being made from ricotta. Just a completely different taste and the TEXTURE! I love the texture. This isn't exactly the healthiest, no, but it's good for the soul, lol. I make this for everyone who doesn't like cheesecake. And it certainly is an easy recipe. Even when I've thought I've totally ruined it, it's come out perfect.

Thanks for the best cheesecake in the world God bless

Thanks for posting, this is the tastiest cake ever and you included several secrets that I never saw used for this dessert.

mmmm that's delicious! Love ricotta!

Great tutorial,Joe. Made mine wi Orange zest and mango pure` garnish for mate with Tuscany coursing thru his veins.Buon Anno

I can’t wait overnight. lol. It’s that delicious.

Great video. You did a friendly and easy progressive stacking of information to follow to create a beautiful cheesecake. I will try and indulge. I made your Baked Ziti for Christmas and it was a hit. Everyone commented on the crusted breadcrumb, cheese, butter topping.

It’s perfect but almost two hours later for ricotta cheese cake… so worth it. Thanks so much.

hey...I agree about the music..love the presentation! How much creAm of tarter? I think I missed it..😮.Grazie

Aw geez! come on Joe you really are messin' with us here! this is too good!

I made this and it is a winner....even though I screwed up at the end when mixing the egg whites and egg yolk custard. In the video it isn't clear that you put the custard in with the ricotta and mix that first and THEN add it to the egg whites. In the written instructions it's more clear. I messed up that part and ended up having to use the hand mixer to mix the egg whites and custard and ricotta all together. In the end, I don't know if it mattered so much because the taste was great and it didn't seem to mess up the texture....but I have no idea what it would have been had I done the sequence correctly. Still, it was really good. Also, the top didn't brown at all even though I left it in for the recommended amount of time. After I turned off the oven, I left it in for another two and a half hours.....seemed to be okay.

OMG, Joe, I've never had so much fun watching a video :D. Normally, when someone, in my kitchen, is tasting ingredients out of the spoon I find it unpleasant, but you make it in such a way that is acceptable and funny. I am definitely trying out this recipe and let you know how it went. Where can I find the recipe? measure and ingredients? thanks a ton from Colombia. :)

Hi Joe, could you please tell me the measurement for cream of tarter in the recipe? Also my mom wants to know if you have a cook books and if so please tell me where she can buy them. Thanks so much!

Hi Joe really enjoy your videos but just wondering what is that mixer you are using because I think I want to get one thanks

I did your recipe.. i think its the best recipe.. i cant believe how orgasmic is the flavor... Thank you for your time.

Did I miss something? Is there a list of ingredients & recipe somewhere?

I wish you would post this recipe ingredients on site.

Can be frozen over night? If not how long should you freeze it before slicing?

Love your oven!

Very well explained and quite funny. Looking forward to trying this.

What are your thoughts on bowl-lift vs tilt-head style stand mixers? Does this recipe require 2-3 cups or 2-3 pounds of ricotta? What determines if you need 2 or 3 units of Ricotta? How much creme of tartar?

I’m using corn starch instead of flour. I’ll let you know but it should be okay right?

Can you use a hand held mixer? Can you make this cheesecake with your homemade ricotta? And can you use Strega instead of almond?

After the oven is turn off leaving the Cake in there WITHOUT opening the door...leave it in the oven 3-4 hours, works so much better

I will say this too, we like to add meringue to pancakes. In this case traditionally my dad's job/labor of love. Fold 'em in and I tell you they are SOOO light! especially good with blueberries too! Try that! String/spring whatever!! you're good the tongue doesn't always cooperate with the brain, who knows why?

Good job Joe

Buongiorno Joe, I wasn't sure of any other way to reach out to you? I'm an avid baker and cook myself albeit for personal pleasures but I found this recipe just a little bit disappointing. perhaps you could update it to include what size springform pan to use? personally speaking I use an 8 inch which makes all my cheesecakes turn out tall and full of volume, especially when I make Japanese cheesecake, and they are usually done in a bane bath. But when I made this recipe according to instructions it actually was not fully baked in the center at 40 minutes and I had to go an additional 30 minutes at 400 just to get it firm enough. other than your own recipe, is there a shortbread cookie you would recommend? I used the lotus brand and it tasted more like a ginger snap so the taste was definitely off. overall it tasted okay, but you and I know presentation is everything...

Omg! Thats my favorite!

How much cream of tartar did you use? I couldn't find that number in the video or the transcript of the video.

Hey Joe, thanks and I"ll be watching.

Love the content, very nice recipe. Thank You Its difficult to listen over the music. Could you please turn off that music in the future

Hey thanks very much Joe. enjoyed cookn. Just few things to consider plse. if you can show all the ingredients before you start cooking that will be gr8 and easy for me to keep things ready or to buy. Next is, I understand Italian people love talking. I got a bit bored coz I wanted to finish my cooking quickly, but I had to hear all your chat. if you can keep it a bit short that will be very good. Thanks heaps and my cake is going to go into the over in 20mns. chao.

Joe.., GREAT CAKE! You mentioned Limoncello..twice; :-)!! why not add it to the cake instead of the grind or with it? Amaretto for the extract as well...maybe some Sambvca? Too much? I had a Wonderful time! Loved it! God Bless.

What size spring form pan did you use? I had about 20% more than I needed for a 12inch pan. Recipe was good though.

Hi, what size is the spring form? Iam going to make this for easter Sunday. thanks for the recipe it really look delicious. molte grazie.

Hi, trying to make ricotta cheesecake can you tell me how much ricotta I need please

Love your channel. Keep up with the good work. ciao

loved your video,full of fun and decadence.thank you.

The opening was to real 😂😂😂😂

The best … but I had to bake it 325 for a extra sixty minutes. I watch this plus computer and I almost tossed it. Well I’m glad I didn’t. It’s the best one yet… I only used maybe a tsp.of tartar. Recipe doesn’t give amount. Fantastic Joe.

Excellent Ricotta Cheesecake-but takes at least 85 mins to cook. What size Springform pan, how much Ricotta and how much Cream of Tartar, Can you update the recipe on your website so all of this information is in one place? Should the Ricotta be drained? Made this 3 times and delicious each time.

Joe can I substitute almond butter for the dry almonds you pulverized ?

Oh God, that cheesecake looks so so so good!!

Joe need a list of ingredients. I’ve made it three times. My cooking time was off by 50 minutes. How long at what temperature. Your awesome.

You are very talkative, but the cheesecake is perfect.Great job chef!

How much of the cream of tartar. It's not listed on the webpage

This ROCKS!

Hi Joe on the photo I can’t see the biscuit base is it the same cake ? It’s a bit confusing .Thank you for the video would be better we could see the proper recipient .😊👍🇦🇺

Nothing to complain about it was perfect

In my family, it was my great-aunt Fran who made the ricotta cheese pie.

Love you 😉, With the ricotta cheese cake do I cook the crust first before I add the topping?

How much ricotta do you need to make the cheesecake please?

I have to watch this for a half hour to learn how to make Ricotta Pie?

What was the temp of the oven and how long to leave it in there?

gotta love it when a crumb falls off and you eat it eh? But woe is the cooks job we gotta taste first!!! can't be serving sub par

Great video. The major problem is that your recipe isn't the same and the crust info is missing. Please fix and send us subscribers an update. What size is the spring form and how long are you baking it for. Have a Merry Christmas.

That looks really good! Yes maybe he talks a bit much but the recipe is good! Must try 👍🌟

I read that olive oil should be in dark bottles due to the light that can destroy it?

Can you please tell me your pan size? 9 inch?

Joe my cheesecake is still in oven. One hour twenty five min @ 325.? I’m going to check it in ten. Anyway mystery to me… Who doesn’t like nutmeg? Not me love it. You rock… Food is fantastic. O one more thing. Amazon doesn’t have the olive oil. I tried to get it fyi. If you are ever in Hollywood Florida come to the house and I ll cook for you.

That looked like a 10" springform pan. Joe how long did you cook that cheesecake?

Can the ricotta be substituted for cream cheese 🧀?

Love your commentary! I’m making this!

DUDE, TOOO MUCH COMMENTARY!

Hey Joe how much cream of tartar do you put in the recipe could you please tell me that you didn’t say how much

I am referring to the ricotta cheese cake recipe. Tip is to refrigerate over night.

Where can I find the recipe

Hello Joe, Love your recipe however, HOW much Ricotta does the recipe call for - I played it back twice and saw you just missed the ricotta that was draining!! Please let me know it looks and is my favorite as well! thank you

i can not find your websight for the ricotta chees pie.

How do I print This recipe

For someone like myself who is in broadcasting + also grew up in a poor/rustic Italian household, here is my feedback: 1.) I always feel for anyone in front of a camera. Unless you've done it, it's not easy. It takes time and most you tubers aren't professionally trained so I understand. 2.) The Dean Martin music (or any music...i like Christian Metalcore) isn't needed in the background. It gets in the way of the information. I don't care if it's Bullet for my Valentine's Tears Don't fall (great video in the rain) or Gene Kelly dancing in the rain (also great segment in the rain). 3.) The mixer makes lots of noise and gets in the way of your audio. Maybe invest in a better mic for your shirt to enhance the audio. Also, a kitchen-aid mixer is supposed to be the best option which would cut down on unnecessary noise. ***Off topic, Your oven range is awesome looking! WOW! You should do a video on that! 4.) I'm just curious about your comments regarding the Vanilla and Nutmeg. You said the nutmeg is critical?? Cinnamon is a fine replacement from many bakers i've talked with. And you added the vanilla like it's no big deal. Vanilla is critical in desserts, is it not? 5.) Why did you call the mixture a custard when it's not really a custard? 6.) Ricotta cheesecake is supposed to be more dense, so the egg white element isn't super traditional. Just my take. 7.) Less is more...too much talking. Not all of us Italians talk too much! Silence is golden! And I talk for a living! 8.) Good description of ingredients/measurements. I watch 100s of online baking videos and most DON'T list the ingredients!!! IT'S BAKING! How can one not list ingredients? Cooking doesn't need ingredients...it's an art. Baking is a science. Excellent job here! 9.) ree-COAH-uh everyone! ree-COAT-uh! Repeat after me...ree-COAT-uh! lol 10.) All in all...nice job! it seems like this would taste wonderfully. Do you sell your cheesecakes online? I can't find a decent cheesecake to buy .

What size pan?

hi love your video, but what is cream of tater and how much

Thank you, but, You didn't tell us how much cheese you are using for this recipe.

Ohh yes!

How much cream of tartar?

Joe I’m making the ricotta cheese cake again wish me luck and my cooking time.

Can't wait to try this. I was wondering if you have a video on pastoral de gran (forgive the spelling) lost my favorite recipes from my Neapolitan mother in law. Keep trying but not the same.

joe how much of cream of tarter

Sorry Joe,gave up watching takes to long to get to the recipe.will try watching again when I have more time.Thank you for sharing.Greetings from Scotland.

Almonds in the ravioli!?!? Which area of italy?? Shortbread in the cheesecake??(WE DON't really cook cheesecake in Italy) man i love shortbread cookies if you managed to find them for a reasonable price in Italy please share the brand's name!! And huh never seen nutmeg with ricotta we use cinnamon with it TRADITIONALLY :) we use nutmeg in the bechamelle

Hi Joe, love watching your show and seeing how to make some of my favorite foods. My grama and mom made so many delicious treats which unfortunately we never saved recipes for. I have some requests for future shows. Could you show us how to make pasticiotti ricotta, (ricotta mini pies,) sesame seed candy, (my Sicilian mom and grama called it gigilena"", I know she roasted the almonds and the sesame seed and she had a big pot with honey and sugar on the stove and once the almonds and sesame seeds were roasted she would mix it all in the pot, stir it up and then pour it out on a cutting board to harden and then she would cut it into pieces. The ones you buy now are too gooey, hers were nice and hard like a candy. And Italian meringue candy with an almond and cherry in the center? Thanks so much! and PS ~ I never find your videos too long! :-D

sure wish you wrote all the ingrediants steps and measurments down so I could just copy it. Have to keep playing back your video to get the recipe,

got mine in the oven ;) i did forget the damn nutmeg lol hope its still good :)

I thought you did great I subscribe to your channel I enjoy cooking I work more than I get to cook so anytime you get to try new recipes you're easy to follow easy to understand you make it fun and I love Italian food. How much of the cream of tartar do you put in the egg whites you didn't mention that you please respond back I thank you