Cappadona Ranch Ricotta Cheesecake

April 06, 2022

Cappadona Ranch Ricotta Cheesecake

Make every-bunny happy this Easter with our Cappadona Ranch Ricotta Cheesecake. A timeless dessert every-bunny loves!

And though this may hatch a few of your eggs, cheesecake didn’t originate in the Cheesecake Factory nor even in New York. Is your mind blown yet, because it’s fixing to explode when we tell you cheesecake was around long before the first Easter.

That’s right. About 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary dessert was made with patties of fresh cheese that were then pounded smooth with flour and honey. The creation was then baked on an earthenware griddle before being enjoyed by the masses. Back then, cheesecake was considered a great source of energy and there is evidence showing it was served to athletes during the first Olympic Games in 776 BC. Cheesecake was also popular as a wedding dessert!

 Cheesecake is a classic that keeps getting perfected over time and to that end, we hope you and every-bunny you cherish enjoy our Cappadona Ranch Ricotta Cheesecake


Cappadona Ranch Ricotta Cheesecake

Crust Ingredients:
Filling Ingredients:
  • 2 cups ricotta cheese
  • 16 oz cream cheese softened
  • 4 eggs
  • 1 tbsp vanilla
  • 3/4 cup Monkfruit Blend Sweetener
Caramel Topping Ingredients:
  • ¾ cup butter
  • ¾ cup powdered Allulose Sweetener
  • 1 ½ cup heavy whipping cream
  • 1 tsp salt
  1. Preheat oven to 350. Wrap a springform pan with three layers of aluminum foil. 
  2. Mix crust ingredients until crumbly (best in a food processor) . Press into the bottom of the springform pan. Bake for 12 minutes until golden brown around the edges.
  3. In a food processor or with an electric mixer mix the ricotta cheese until smooth. Add the cream cheese and mix again until combined. Add the eggs, vanilla, and sweetener. Process until smooth. 
  4. When the crust is done grease the sides of the pan with a pat of butter on a fork. Don't touch it to the crust. This will help the cheesecake release from the pan easier. Pour the cheese mixture on top of the crust.
  5. Put the entire pan into a larger pan. Pour hot water into the larger, outside pan. Bake at 350 for 1 hour 10 minutes or until only the very center of the cheesecake jiggles. 
  6. Cool to room temperature, then refrigerate for at least 4 hours before serving. To serve run a knife around the edges of the pan and then release the spring mechanism to remove the outside of the pan.
  7.  When you are ready to serve, make the caramel topping.  In a large sauté pan (not saucepan), over medium low heat, heat the butter and powdered allulose sweetener for 5 minutes, stirring frequently until dark golden brown.  When golden, add cream and salt and bring to a gentle simmer.  Simmer for 15 minutes until dark golden and thick.  It should coat the back of a spoon.  Poor over cheesecake.  Enjoy!

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