Ricotta Cheesecake
This cheesecake is made with ricotta cheese and is served cold. Ideally, it should be prepared a day in advance.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 1/2 cups María cookies, powdered
- 2 tablespoons unsalted butter, melted
- 250 grams cream cheese, at room temperature
- 1 cup sugar
- 1 kilo ricotta cheese, whole milk
- 6 eggs
- 3 tablespoons flour
- 1 tablespoon lime zest
- 2 tablespoons vanilla essence
Preparation
1h 30 mins
0 mins
Low
- Preheat the oven to 150° C.
- Grease a springform pan (the one with removable sides).
- In a bowl, mix the crushed María cookies (they can be crushed in a food processor) with the melted butter.
- With your fingers, press the María cookie mixture to form an even layer in the pan. Bake for 10 minutes until slightly golden.
- Using an electric mixer on medium speed, beat the cream cheese and sugar until a smooth cream forms. Add the ricotta cheese and mix. Add the eggs one at a time, beating well after each addition.
- Add the flour, lemon zest, and vanilla. Beat on low speed just until combined (overbeating can cause cracks in the cake when baking).
- Pour the mixture over the cookie base in the pan and bake for 1 hour and 15 minutes.
- Remove from the oven and let cool on a wire rack. Run a knife along the edges to separate it from the pan.
- Allow the cake to cool completely, then cover it and refrigerate for at least 3 hours.
- Serve cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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