Ricotta Cheesecake
Description
Delicious baked treat for the whole family. This delicate and light cheesecake is based on ricotta and features a subtle flavor, airy texture, and a hint of lemon. The recipe is suitable even for beginners. The cheesecake turns out aromatic, moderately sweet, and incredibly tender—perfect as a dessert with tea, coffee, or for a festive table. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed in the recipe. It is important that all ingredients are at room temperature, so take the products out of the refrigerator in advance.
- 2
Step 2
Crush the cookies into crumbs using a blender, or simply place the cookies in a bag and crush them with a rolling pin.
- 3
Step 3
Add the soft butter to the cookie crumbs and mix until homogeneous.
- 4
Step 4
Prepare an 18-cm springform pan. Wrap the bottom of the pan with two layers of foil, and line the sides with parchment paper. To help the paper stay in place, lightly grease the sides of the pan with butter.
- 5
Step 5
Place the cookie crumbs into the mold and press them down firmly using a glass. Preheat the oven to 200 degrees, bake for 10 minutes.
- 6
Step 6
While the cheesecake base is baking, place the ricotta in a mixing bowl.
- 7
Step 7
Add sour cream to the bowl.
- 8
Step 8
Beat 2 eggs into a bowl.
- 9
Step 9
Using a grater, remove the lemon zest, being careful to grate only the yellow part and avoiding the white part, otherwise the cheesecake will taste bitter. Add the lemon zest to the bowl.
- 10
Step 10
Add vanilla sugar (or vanilla paste) to the main mixture.
- 11
Step 11
Add sugar, starch, and salt to the bowl.
- 12
Step 12
Blend all ingredients together, do not whisk, just mix until smooth and all ingredients are combined.
- 13
Step 13
Pour the cheese mixture into a baking pan. Set the oven temperature to 120 degrees. Place the cheesecake in the oven.
- 14
Step 14
Place a container with about 1 liter of boiling water on the bottom rack of the oven. Bake at 120 degrees for 90–120 minutes.
- 15
Step 15
The finished cheesecake will be slightly jiggly at first, but the filling will stabilize as it cools. Cool the cheesecake in the oven for 1.5 to 2 hours with the oven door slightly ajar. This will help prevent cracks on the surface. Then remove the cheesecake from the pan and refrigerate for at least 3 hours (or overnight) to fully set.
- 16
Step 16
The cheesecake can be served once it has completely cooled.
- 17
Step 17
When serving, you can add various toppings to the cheesecake: soft caramel, chocolate, fresh berries. This is a very delicious and delicate dessert. Enjoy.