Creamy Ricotta Cheesecake

Beautiful, appetizing, melts in your mouth, delicious! Ricotta cheesecake is one of the versions of the famous and beloved dessert by many. It is usually baked with cream cheese. With ricotta, the cheesecake turns out a little more tender in both structure and taste. But it remains the same richly creamy.
cook time: 2h
Logan Winslow
Creamy Ricotta Cheesecake

Nutrition Facts (per serving)

318
Calories
15g
Fat
21g
Carbs
7g
Protein

Ingredients (6 portions)

For the base:

Butter 100 g
Ready shortbread cookies 200 g

For filling:

Sugar 120 g
Eggs 2 pc
Lemons 1 pc
Cream 150 ml
Ricotta 500 g

Recipe instructions

Step 1

Step 1
How to make ricotta cheesecake? Start with the basics. Prepare food for her. Take sugar or biscuit cookies, such as Yubileiny. Choose high-quality, natural butter that complies with GOST, without vegetable additives.

Step 2

Step 2
How to make a cheesecake base? Melt the butter using any available method. Read how to do this at the end of the recipe.

Step 3

Step 3
Break the cookies into pieces.

Step 4

Step 4
Place cookies in a blender bowl and pour in melted butter. Grind everything to fine crumbs. Alternatively, you can crush the cookies with a rolling pin and simply mix them with the butter.

Step 5

Step 5
Place the resulting crumbs in a baking pan lined with parchment, level it and compact it well (it is convenient to do this with the flat bottom of a glass). There should be no gaps between the cake and the walls of the mold — the filling is quite liquid and can leak, which is undesirable.

Step 6

Step 6
Prepare the filling. Prepare food for her. Full-fat cream is best, but the recipe will work with less fat.

Step 7

Step 7
How to make cheesecake filling? Squeeze the ricotta lightly to remove excess liquid. Place ricotta, sugar, and cream in a blender bowl. Beat everything until smooth. Alternatively, you can simply mix the ingredients by hand.

Step 8

Step 8
Wash the lemon well with baking soda. Grate the zest, being careful not to touch the white part — it is bitter. Add eggs and lemon zest to the resulting mass. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 9

Step 9
Beat the filling again. You should get a fluid, slightly viscous mass.

Step 10

Step 10
Pour the cream cheese mixture onto the cookie base. Bake the cheesecake in an oven preheated to 200°C for 15 minutes. Then reduce the temperature to 110°C and bake the cheesecake for another 50-70 minutes. This will depend on the features of your oven.

Step 11

Step 11
The finished cheesecake should have firm edges and a slightly jiggly center. Leave the finished cheesecake for 15 minutes in the oven, slightly ajar, to cool, then cool it completely at room temperature. Place the cooled cheesecake in the refrigerator for 2-3 hours to stabilize. Serve cheesecake with berries, fruits, syrups, chocolate. Bon appetit!

Additional rubrics

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