Acorn Ricotta Cheesecake
Recipe developed by Jed Wheeler of Manzanita Cooperative
Italian-style Ricotta Cheesecake is a joy to taste, it’s lighter and fluffier than cheesecake made with cream cheese. This version brings in the earthy nuttiness of acorn to create a truly wonderful desert that will leave you wanting seconds and thirds. It’s also an incredibly fast and easy bake and can be ready in half an hour from start to finish.
For our test batch we added a swirl of homemade huckleberry syrup, but you can use any fruit jam or syrup you prefer, or skip this step.
Ingredients
32 oz of whole milk ricotta cheese
2 eggs
2 heaping tablespoons of acorn starch. If you’ve processed acorn yourself, use the wet mash from the end of the leaching process before it’s squeezed and dried to get the best flavor.
1 tsp of salt
1 tsp vanilla extract
1 cup unrefined sugar
Fruit jam
Process
Preheat oven to 375
In a large mixing bowl, combine all ingredients and blend until smooth
Scoop mixture into a baking pan or muffin tin, depending on the size you want
Add a dollop of syrup or jam to the top and use a spoon to stir it in
Bake for 15-20 minutes, depending on if you use muffin tin or a larger backing pan
Remove from heat when the top solidifies and browns slightly and let cool
Share pure joy with whoever you like best. Or eat it all yourself, we won’t tell.
