I love cheesecakes, but admittedly have only made a few using Ricotta cheese instead of cream cheese. It is a healthier option and still produces a marvelous result. As with any cheesecake, I believe that allowing it to sit in the refrigerator overnight is best. It’s firms up and all the flavors have had a chance to mingle and develop.
I found this recipe for maple praline cheesecake on Sargento’s website. It uses their light ricotta cheese as the main filling ingredient. I stayed pretty true to the recipe, only I made a maple glaze to drizzle over the top. Totally optional of course. :)
I think my favorite part of this cheesecake is the crust. It’s made up entirely of finely chopped pecans! No graham crackers or cookies, just pecans and a little sugar and butter.
Many times in the past I’ve had trouble with cutting through a crust but with the pecan crust it was very easy to slice through. Loved how it tasted too, and didn’t take away from the flavor of the cheesecake. If you’re dieting, cut a slice, then cut that slice in half. Then you won’t feel as guilty. ;-)
- 1-1/2 cups finely chopped toasted pecans
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 4 cups (30 oz.) Sargento® Light Ricotta Cheese
- ¾ cup packed dark brown sugar
- ½ cup half-and-half
- ¼ cup all-purpose flour
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- ¼ tsp. salt
- 3 eggs
- Toasted pecan halves
- ¾ cup heavy whipping cream
- 1½ tablespoons powdered sugar
- 1 tablespoon 1% milk
- ½ cup powdered sugar, sifted
- ½ teaspoon Mapleine (maple extract or flavoring)
- Lightly grease sides of 9-inch springform pan. For the crust, combine pecans, sugar and butter; mix well with your fingertips. Press evenly over bottom of pan. Bake in preheated 350°F oven 10 minutes.
- For the filling, combine Ricotta cheese, brown sugar, half-and-half, flour, maple syrup, vanilla and salt in large bowl of electric mixer; blend until smooth. Add eggs, one at a time; blend until smooth. Pour over crust. Bake 60-75 minutes or until set, the center will still be a little jiggly. Cool in oven with door propped open 30 minutes. Transfer to a cooling rack and cool completely.
- With mixer on medium high speed using the whisk attachment, whip the heavy whipping cream and powdered sugar until firm peaks form. Spread over the top of the cheesecake and garnish with pecan halves. Refrigerate 4 hours or longer before serving.
- Make the drizzle by sifting the powdered sugar into a small bowl and slowly adding in half of the tablespoon of milk and all of the Mapleine. Stir completely, and if needed add remaining milk until you get the drizzling consistency you desire. Store in a small container with a lid and drizzle over individual slices as the cake is served.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)