Pumpkin Ricotta Cheesecake with Cranberries

Votes: 1

Time: 4 hours 30 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 496, total fat 23 G., saturated fats 13 G., proteins 10 G., carbohydrates 64 G., fiber 2 G., cholesterol 116 mg, sodium 338 mg, sugar 49 G.

This ricotta-based cheesecake is lighter and fluffier than a classic cream cheese-based cheesecake. Pumpkin puree and a bouquet of aromatic spices give the dessert the flavor and aroma of pumpkin pie, while the cranberry topping adds a pleasant tartness that pairs perfectly with almost any cheesecake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 package (200 g) of amaretti cookies
1 tbsp. sugar
6 tablespoons unsalted butter, melted, plus extra for greasing the pan

Filling

450 g whole milk ricotta (preferably fresh)
1.5 cups of sugar
1 can (425 g) plain pumpkin puree
3 large eggs
3/4 tbsp. mascarpone cheese
1 tbsp vanilla extract
1.5 teaspoons pumpkin pie spice mix
0.5 tsp salt

Topping

1 and 3/4 cups fresh cranberries
0.5 cups of sugar
1 tbsp. freshly squeezed lemon juice
A pinch of salt
1/3 cup water

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin puree, eggs, mascarpone cheese, ricotta cheese, pumpkin pie spice, cranberry, lemon juice, biscuit cookies

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line a 22cm springform pan with foil, covering the outside (bottom and sides).
Cake:

In a food processor, process the cookies and sugar until fine crumbs form. Add the melted butter; pulse to evenly coat the crumbs. Pour the mixture into the pan and press firmly into the bottom and up to 1/4 inch (0.5 cm) of the sides. Lightly grease the exposed sides of the pan with melted butter. Bake until golden brown, 12-15 minutes. Transfer the pan to a wire rack to cool completely. Wipe out the food processor.

Meanwhile, prepare the filling.:

Place the ricotta in a fine-mesh sieve and let it drain for 20 minutes. Combine the ricotta and sugar in a food processor; blend until smooth. Add the pumpkin, eggs, mascarpone, vanilla extract, pie spices, and salt and blend until smooth, but do not overmix the filling. Spoon the filling into the cooled crust.
Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 hour 30 minutes to 1 hour 45 minutes. Transfer to a wire rack and let cool completely. Then cover the cheesecake and refrigerate until completely set, at least 8 hours or overnight.
Topping:

Chop 1 cup of cranberries and combine them in a small saucepan with the sugar, lemon juice, salt, and water. Cook over medium heat until the liquid thickens, 7-10 minutes. Add the remaining 3/4 cup of whole cranberries and cook for another 2 minutes. Let cool.
Let the cheesecake sit at room temperature for 20 minutes, then run a thin knife around the edge and remove the springform pan ring. Add a little water to the cranberry filling if it has thickened too much. Pour the topping over the cheesecake and serve.