Cheesecake with ricotta

Step-by-step preparation

Cooking time: 2 hr

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.

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.

3. STEP 3

   

   Break the cookies into pieces.

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.

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.

6. STEP 6

   

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

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.

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.

9. STEP 9

   

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

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.

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!

Comments on the recipe

♔[SladkaЯ]♔

05.09.2023

4.9

How grateful I am to Maria for such a wonderful recipe! My mold is 24 cm in diameter, so the cheesecake turned out flat, but even such a small piece (as in the photo) is very filling. I've made this recipe many times and it always turns out delicious!

Pirko Rita

05.09.2023

4.8

With a creamy shortbread crust and citrus-flavored creamy curd layer, this is a homemade American dish that tastes natural thanks to the fact that it is made from quality ingredients. And since it was prepared with love, it turned out much tastier than in a coffee shop or pastry shop. The texture of the cheesecake itself was very tender, melting in your mouth. It tastes very creamy. The lemon zest added a light citrus flavor to the dessert, which made the cheesecake flavorful and added a touch of freshness. I got 8 servings, the cheesecake was eaten by all 8 guests at once, and everyone liked it, so I can safely recommend this recipe for cooking. It’s only a pity that the recipe does not indicate the diameter of the cheesecake itself. But... Thanks to the review ♔[SladkaЯ]♔, as it follows that the 24 cm mold for cheesecake is too large, in it the curd dessert turns out flat. Therefore, I used a sliding ring shape, setting the diameter of the ring to 19 cm. You can see what I came up with in the photo. I decorated the cheesecake with tangerine slices and cookie crumbs, which were also used in the cheesecake base.

Dasha

05.09.2023

5

This is not the first time I’ve made this cheesecake, as the recipe is very simple and delicious. This time I decided to experiment a little. I used chocolate chip cookies as a base, and instead of ricotta, I used regular cream cheese. Previously, I asked the author about the possibility of using 20% ​​cream, but I didn’t take the risk and took 33% cream. My experiment was a success, the cheesecake turned out just as delicious. With ricotta it turns out more tender, and with cream cheese it’s more satisfying. There is no photo of the cheesecake as a whole, because I didn’t even have time to take a photo😁, it was even difficult to take a photo of a piece.. Thanks to Maria for another delicious recipe🌺

Polina Privalova

05.09.2023

5

Can I use ready-made shortcrust pastry as a base?

Dasha

05.09.2023

4.6

Will the recipe work if I take less fatty cream (20% for example), because it is more liquid?

Marina

05.09.2023

4.5

Thanks to Mashenka for the simple and wonderful recipe. This is not the first time I have done this. Simple and tasty! This time I didn’t bother with decoration. Made it for a snack). I always use a glass form. I couldn’t find where to rate the recipe. 5* definitely!//