New York Cheesecake with Ricotta
8 servings
120 minutes
Ricotta cheesecake 'New York' is a culinary legend inspired by American baking traditions. Its velvety texture, the tenderness of ricotta, and a light citrus hint from lemon zest make it an exquisite dessert that combines rich flavor with airy lightness. This cheesecake features a dense crumbly base that provides the perfect balance between crunch and creamy softness. Baked in the oven, it develops a golden crust while remaining tender inside. Its main magic unfolds after cooling: the flavor becomes richer and the texture perfectly silky. Ideal with a cup of coffee or a glass of white wine, it suits both cozy family evenings and festive occasions when you want to treat yourself to something special.
1
Preheat the oven to 180 degrees.
2
Crush the cookies into crumbs, add melted butter to them, mix thoroughly, and let the cookies soak.
- Shortbread: 300 g
- Butter: 150 g
3
Place the mixture in a baking dish, evenly spread the cookies on the bottom and sides with your fingers. Put the dish in the oven for 10 minutes. Then take it out and cool the resulting crust.
4
We separate the egg whites from the yolks. We beat the egg whites until thick foam forms. In another deep bowl, we place the ricotta and add sugar, mixing gently, then add the yolks, lemon zest, and vanillin. We carefully fold the egg whites into the cheese mixture.
- Ricotta cheese: 500 g
- Sugar: 100 g
- Chicken egg: 3 pieces
- Lemon zest: 1 tablespoon
- Vanillin: pinch
5
We pour the resulting mixture into the baking tray with the crust, ensuring that the edges of the crust are higher than the cheese mixture.
6
Place the baking tray in the oven and bake for 1 hour at 170 degrees. After an hour, the cheesecake should not be fully set; the center will be a bit liquid. Leave the finished cheesecake to cool in the slightly open turned-off oven.
7
Place the cheesecake in the refrigerator for at least 4 hours, preferably overnight.