The nicest Ricotta Cheesecake EVER
From noosim 14 years ago
- 60 minutes to make
- Serves 8
A beautifyl creamy, lemony ricotta cheesecake. Perfect for a special treat or after dinner. I've made this three times for birthdays and spur of the moment baking because I love it so much!
Ingredients
- Crust - shopping list
- 60g butter shopping list
- 120g butter cookies or nice biscuits shopping list
- Filling - shopping list
- 60g finely ground almonds shopping list
- 1.5 tbsp corn starch shopping list
- 1.5 tbsp water shopping list
- 300g soft cream cheese (room temp) shopping list
- 500g ricotta shopping list
- 300g sugar shopping list
- zest of 1 lemon shopping list
- juice of 1 lemon shopping list
- 4 eggs shopping list
How to make it
- Crust -
- Grease and line a 23cm round cake pan.
- Preheat oven to 150C
- Melt butter in a small saucepan (or small bowl in the microwave)
- In the food processor, blend the butter cookies until you have the texture of fine breadcrumbs.
- Mix in the butter and the finely ground almonds, until it holds together.
- Transfer to cake pan and evenly spread out the crust.
- Place in the fridge to chill.
- Filling -
- Mix corn starch with water until smooth.
- Add cream cheese, ricotta, sugar, zest and juice, and mix until smooth.
- Add the eggs, and beat. (DO NOT beat for too long or your cheesecake will puff up)
- Put mixture into the chilled shell, and bake in the MIDDLE of the oven for around 1 hour, until mixture is firm, but still a bit wobbly.
- Open the oven and leave the cheesecake to stand until totally cool. (This stops the cheesecake from sinking)
People Who Like This Dish 5
- mystic_river1 Bradenton, Florida
- misslizzi Philadelphia, PA
- jeffsgirl Medford, OR
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- noosim Sydney, AU
- Show up here?Review or Bookmark it! ✔
mystic_river1The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "