Ricotta Cheesecake Cups with Walnut Crumb Topping

Did you know that Walnuts are the oldest tree food known the man? That deserves a recipe for “National Walnut Day” in our book! This light and fluffy ricotta cheesecake tastes like a tangy coffee cake with it’s cinnamon and walnut crumble topping.

PREP TIME: 20 minutes
COOK TIME: 25 minutes
YIELD: 11 servings


Ricotta Cheesecake

  • 8oz cream cheese, room temperature
  • ¾ cup of sugar
  • 1 teaspoon of salt
  • 1 32 oz container of full fat ricotta cheese
  • 3 large eggs
  • 2 teaspoons almond extract
  • 1 tablespoon cornstarch

Walnut Crumble

  • 1/2 cup chopped walnuts
  • 1/2 cup dark brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 tablespoons all purpose flour
  • 2 tablespoons melted butter

Method of Preparation

  1. Preheat your Wolf Convection Steam Oven to 225 degrees on Convection Steam mode.
  2. Using a food processor, whip your cream cheese with sugar and salt. Once smooth, add all your ricotta and blend until fully incorporated.
  3. Add eggs one at a time, pulsing in between. Add your almond extract and cornstarch, blend until smooth and fully incorporated.
  4. Transfer your batter into small glass cups, ours were about 2 ½ oz each. You may also use a cupcake tray and serve your finished product on a plate. Keep in mind that your cheesecake will rise in the oven, so leave at least 1 inch at the top of your cooking vessel to avoid overflow. Cover each cup individually with plastic wrap and place on a sheet tray. If using a cupcake tray, wrap your tray tightly and place in the oven. Cook on Convection Steam for 20 mins.
  5. While waiting for your cheesecakes to cook, preheat your E or M series oven to 375 degrees on Convection mode.
  6. Combine all your walnut crumb ingredients in a bowl, adding the melted butter last. Mix until butter is thoroughly incorporated. Spread out evenly on a baking sheet lined with parchment paper and cook for 5 minutes.
  7. Let your walnut crumb and cheesecakes cool before assembling. Cheesecakes are best if you let them set in the refrigerator for at least 2 hours.
  8. Once cooled completely, add your walnut crumb on each cheesecake, serve and enjoy!

*Chef Tips*

  • If you have a nut allergy, make a basic coffee cake topping!

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