Irina Cordeiro, a celebrated pastry chef and culinary instructor known for her elegant yet approachable desserts, recently took to the MasterChef platform to share one of her most cherished recipes: a luxuriously smooth and delicately balanced ricotta cheesecake.

This isn’t your average New York-style dessert; Cordeiro’s version elevates the classic with a light, almost cloud-like texture that melts in the mouth, showcasing the creamy richness of high-quality ricotta while maintaining a refined simplicity.

Her demonstration, part of the MasterChef Tips series, has quickly gained attention among home bakers and food enthusiasts alike, offering not just a recipe but a masterclass in technique, ingredient selection, and the art of balancing flavors in dessert-making.

What sets Cordeiro’s ricotta cheesecake apart is her commitment to using fresh, premium ingredients. She emphasizes that the foundation of a great cheesecake lies in the cheese itself—specifically, whole-milk ricotta that is fresh, creamy, and free from excess moisture.

Unlike traditional recipes that rely heavily on cream cheese for density and tang, this version uses ricotta as the star, lending a naturally sweet, milky flavor and a tender crumb.

To achieve the perfect consistency, Cordeiro recommends draining the ricotta in a fine-mesh strainer lined with cheesecloth for at least two hours, or even overnight in the refrigerator. This crucial step removes excess whey, preventing a soggy filling and ensuring a firm yet airy texture once baked.

The crust, a harmonious blend of finely ground digestive biscuits, melted butter, and a touch of finely grated lemon zest, provides a crisp, buttery contrast to the silky filling. Cordeiro insists on using real butter rather than substitutes, as its richness enhances the overall depth of flavor.

She also adds a pinch of sea salt to balance the sweetness—a small detail that elevates the entire dessert. Once pressed firmly into the base of a springform pan, the crust is briefly pre-baked to set its structure, ensuring it won’t disintegrate when the moist filling is added.

This attention to detail reflects Cordeiro’s philosophy: great baking is not just about following a recipe, but understanding the role each ingredient and step plays in the final result.

When it comes to the filling, Cordeiro’s technique is both precise and intuitive. She gently folds the drained ricotta with granulated sugar, a hint of vanilla bean paste, and a small amount of cornstarch to stabilize the mixture.

Eggs are added one at a time, with careful mixing after each addition to avoid overworking the batter, which can lead to cracking. A splash of freshly squeezed lemon juice adds brightness, cutting through the richness and enhancing the natural sweetness of the ricotta.

For an extra layer of sophistication, she sometimes stirs in a few drops of orange blossom water—a subtle floral note that lingers on the palate without overpowering.

Baking the cheesecake is where patience becomes essential. Cordeiro advocates for a gentle, low-temperature bake—typically around 325°F (160°C)—in a water bath. This method ensures even heat distribution and prevents the surface from browning too quickly or cracking under high heat.

The water bath, created by placing the springform pan inside a larger roasting pan filled with hot water, creates a steamy environment that keeps the custard-like filling moist and smooth.

She bakes it until the edges are set but the center still has a slight jiggle, knowing that the residual heat will finish the cooking process during the slow cooling phase.

Once out of the oven, the cheesecake must cool gradually to prevent thermal shock, which can cause cracks. Cordeiro recommends turning off the oven, leaving the door slightly ajar, and letting the cake rest inside for an hour.

After that, it’s transferred to the counter to cool completely before being refrigerated for at least six hours—preferably overnight. This extended chilling time allows the flavors to meld and the texture to fully set, transforming the custard into a velvety, sliceable masterpiece. The wait, she insists, is non-negotiable for perfection.

For the finishing touch, Cordeiro often tops the cheesecake with a glossy layer of apricot glaze, warmed and strained for a smooth, professional sheen. This not only enhances the visual appeal but also adds a delicate fruity contrast.

Alternatively, she might serve it with a compote of seasonal berries—tart raspberries, sweet strawberries, or spiced poached figs—depending on the time of year. A sprinkle of toasted pistachios or a few edible flowers can add a final flourish, turning the dessert into a centerpiece worthy of a fine dining table.

What makes this MasterChef Tips segment so valuable is not just the recipe, but Cordeiro’s ability to demystify the process. She breaks down each step with clarity, explaining the science behind techniques like draining ricotta or using a water bath.

Her calm demeanor and thoughtful commentary make even novice bakers feel confident enough to attempt the recipe at home. She encourages experimentation—suggesting variations like adding lemon curd swirls, chocolate shavings, or even a hint of lavender—while reminding viewers that the beauty of baking lies in both precision and personal expression.

Irina Cordeiro’s ricotta cheesecake has quickly become a fan favorite in the MasterChef community, symbolizing a shift toward lighter, more nuanced desserts that celebrate natural flavors over artificial richness.

Her approach reflects a broader trend in modern baking: one that values quality ingredients, mindful technique, and the joy of sharing something truly special.

Whether served at a family gathering or as the finale to an elegant dinner party, this cheesecake is more than a dessert—it’s an experience. And thanks to Cordeiro’s expert guidance, it’s now within reach of any home cook willing to take the time to do it right.