Home

Ricotta Cheesecake

17/11/2023

Ricotta cheesecake is a lighter and creamier variant of the classic cheesecake. Here is the recipe to prepare a delicious ricotta cheesecake.

Ingredients

For the base:

  • 250 g of dry biscuits (such as Digestive or vanilla biscuits)
  • 100 g of melted butter

For the filling:

  • 500 g of fresh ricotta cheese
  • 100 g of sugar
  • 3 eggs
  • 1 sachet of vanillin or the seeds of a vanilla pod
  • Grated zest of 1 untreated lemon

For the topping (optional):

  • Jam, fresh fruit, or glaze of your preferred flavor

Preparation

  1. Start by crushing the biscuits until they have a sandy texture. Mix the crushed biscuits with the melted butter until you have a uniform mixture.
  2. Press the biscuit mixture into the bottom of a springform pan (preferably 22-24 cm in diameter), compacting it well with the back of a spoon. This will be the base of your cheesecake. Put the base in the refrigerator to cool for at least 30 minutes.
  3. For the filling, in a large bowl mix the ricotta with sugar, vanillin, and grated lemon zest until you have a smooth and homogenous cream.
  4. Add the eggs, one at a time, mixing well after each addition to blend the ingredients thoroughly.
  5. Pour the ricotta mixture onto the cooled biscuit base and level the surface.
  6. Bake the cheesecake in a preheated oven at 160 °C for about 1 hour or until the surface is golden and the center is slightly wobbly.
  7. Turn off the oven and let the cheesecake cool inside with the door slightly open, to avoid temperature shocks that can cause cracks on the surface.
  8. Once completely cooled, put the cheesecake in the refrigerator for at least 4 hours, or even better, overnight.
  9. Before serving, you can add the topping of your choice, such as jam, fresh fruit, or a glaze.

Fun Facts

Cheesecake is a dessert with ancient origins; it seems it was already enjoyed in ancient Greece. With the look and flavors we know today, it has instead developed mainly in the Anglo-Saxon world, and then spread globally. The Italian version often uses ricotta instead of the heavier cream cheese, making it lighter and with a unique texture.

Ricotta Cheesecake