Ricotta cheesecakes to try for upcoming Shavuot holiday

Baked: Ricotta cake with marzipan and raspberries

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Ricotta cake with marzipan and raspberries

(Photo: Boaz Levi)

• 100 g melted butter
• 1 cup (140 g) all-purpose flour
• ¾ cup (150 g) sugar
• 1 tsp baking powder

• 200 g ricotta cheese
• ¾ cup (150 g) sugar
• 2 eggs
• Grated zest of 1 lemon
• 3 tbsp lemon juice
• 1 tsp vanilla extract or paste
• 60 g melted butter
• 2 cups (280 g) self-rising flour
• ¼ tsp baking soda
• 200 g marzipan, cubed
• 250–300 g frozen raspberries
• Optional: powdered sugar for garnish

Instructions:

1. Preheat oven to 170°C (340°F) and grease the baking pan.
2. Make the streusel by combining all ingredients in a bowl and mixing by hand until crumbly. Set aside.
3. In another bowl, whisk together ricotta, sugar, eggs, lemon zest and juice, vanilla, and melted butter until smooth. Add flour and baking soda and mix until combined.
4. Pour the batter into the pan and smooth the top. Scatter marzipan cubes and raspberries over the batter, then sprinkle with streusel.
5. Bake for about 1 hour, until a skewer inserted into the center comes out clean. Let cool. Dust with powdered sugar if desired before serving.
6. Storage: Up to 4 days covered at room temperature, or up to a week in the fridge.

Gluten-free: Ricotta and raspberry cheesecake

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Gluten-free: Ricotta and raspberry cheesecake

(Photo: Yossi Saliss)

• 1 cup (250 ml) heavy cream
• 1½ cups (300 g) sugar
• 2 containers (500 g) ricotta cheese
• 6 eggs
• 1 tbsp lemon juice
• ⅓ cup cornstarch
• 250 g fresh or frozen raspberries

• 1 container (200 g) sour cream
• 2 tbsp powdered sugar
• Sauce:
• 125 g fresh or frozen raspberries
• 2 tbsp sugar
• 1 tbsp water

Instructions:

1. Preheat oven to 160°C (320°F). Grease a springform pan.
2. In a mixer, beat the cream with half the sugar until stiff. Add ricotta and remaining sugar and beat until smooth. Add eggs one at a time, then the lemon juice, mixing briefly.
3. Add cornstarch and mix by hand until just incorporated. Gently fold in raspberries.
4. Wrap the bottom of the springform pan in foil. Place it in a larger baking dish. Pour the batter into the pan, then pour boiling water into the outer dish until halfway up the sides of the cake pan.
5. Bake for 50–60 minutes until set and lightly golden. Remove from oven but leave it on.
6. Mix sour cream and powdered sugar for the topping. Spread evenly over the warm cake. Return to oven and bake another 10 minutes.
7. Turn off the oven, open the door, and let the cake cool inside for about 30 minutes.
8. For the sauce, heat raspberries, sugar, and water in a pan for about 5 minutes. Let cool.
9. Unmold the cake, pour the sauce over, and serve at room temperature.
10. Storage: Up to 3 days in the fridge. Best served after resting 30 minutes at room temperature.

No-bake: Ricotta cake with candied orange and chocolate

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Ricotta cake with candied orange and chocolate

(Photo: Ran Golani)

• 1 package (200 g) ladyfingers
• ¾ cup brewed coffee (room temp)
• Optional: 2 tbsp orange liqueur or amaretto

• 1 container (250 g) ricotta cheese
• 4 tbsp sugar
• 3 tbsp finely chopped candied citrus peel
• 50 g dark chocolate, chopped
• 1 cup (250 ml) heavy cream

Instructions:

1. In a bowl, whisk ricotta, sugar, citrus peel, and chocolate.
2. Whip the cream to stiff peaks, fold into the ricotta mixture until smooth.
3. To assemble: pour the coffee and optional liqueur into a shallow bowl. Briefly dip half the ladyfingers and arrange tightly in the pan. Spread half the ricotta cream on top and smooth. Repeat with a second layer of soaked ladyfingers and cream.
4. Cover and refrigerate for at least 4 hours. Dust with cocoa powder before serving.
5. Storage: Up to 4 days in the fridge.