Ricotta Cheesecake
6 servings
240 minutes
Ricotta cheesecake is an elegant dessert with a delicate, velvety texture and subtle creamy flavor. Its roots trace back to European cuisine, where ricotta is widely used for sweet dishes. In this recipe, ricotta combines with cane sugar, cream, and whipped egg whites to create an airy and smooth structure. The crunchy base made of cookies and butter adds a harmonious contrast. Baked in a water bath, this cheesecake achieves a special softness without being porous. After cooling, it reaches the perfect balance between sweetness and creamy tenderness, turning into a refined treat for special occasions or cozy evenings with a cup of fragrant tea.
1
We melt the butter. We crush the cookies into crumbs. Combine and spread at the bottom of a springform pan (you can use parchment, but I manage without it). Flatten the crust and then send it to a preheated oven at 180 degrees for 10 minutes. This time is enough to prepare the cream. We place ricotta in a deep bowl. We grind sugar in a coffee grinder (it’s ground for better mixing with cheese; this step can be skipped). Mix gently from bottom to top until smooth. Many say you can beat it with a mixer on low speed, but to achieve a smooth surface and avoid porosity, this should not be done. We add one egg at a time and mix. The feature of my cheesecake is that I first add yolks and then whipped egg whites. We add cream, which I also whip.
- Butter: 100 g
- Cookie: 200 g
- Ricotta cheese: 750 g
- Cane sugar: 250 g
- Chicken egg: 3 pieces
- Cream 20%: 250 g
2
Let the cake cool slightly, wrap the mold in foil (in 2-3 layers), pour in the cream, and smooth it out (if there are bubbles on the surface, they can be pricked with a needle), pour water into the baking tray. The oven temperature is 160–170 degrees, send the cheesecake to the oven for 70 minutes.
- Ricotta cheese: 750 g
- Chicken egg: 3 pieces
- Cream 20%: 250 g
3
Then we keep it in the slightly open oven for about 40 minutes, take it out, cover it with plastic wrap, and send it to the refrigerator. The cheesecake needs to sit in the fridge for at least 2 hours at the lowest temperature to be ready.