Lorenza Ávila

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Annabell Bori

Ricotta Cheese Cheesecake

Name: Ricotta Cheese Cheesecake
Prep time: 90 min
Cook time: 90 min
Yield: 10
Cuisine: Americana
Ingredients: 1/2 cups Marie biscuit, powdered; 2 tablespoons unsalted butter, melted; 250 grams cream cheese, at room temperature; 1 cup sugar; 1 kilo ricotta cheese, of whole milk; 6 eggs; 3 tablespoons flour; 1 tablespoon lemon zest; 2 tablespoons vanilla extract

1h 30 mins

Low

4.4285714285714

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Lorenza Ávila

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This cheesecake or cheesecake has ricotta cheese and it is served cold. Ideally, it should be prepared a day in advance.

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Ingredients

10 portions

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1/2 cups Marie biscuit, powdered
2 tablespoons unsalted butter, melted
250 grams cream cheese, at room temperature
1 cup sugar
1 kilo ricotta cheese, of whole milk
6 eggs
3 tablespoons flour
1 tablespoon lemon zest
2 tablespoons vanilla extract

Preparation

Preheat the oven to 150 ° C.

Grease a springform mold (of which the sides are removed).

In a bowl, mix the powdered cookies (dust can be made in the processor) together with the melted butter.

With the fingers, put the mixture of cookies Mary to form a homogeneous layer in the mold. Bake for 10 minutes until golden brown.

With an electric mixer at medium speed, beat the cream cheese and sugar until a smooth cream forms. Add the ricotta cheese and whisk. Add the eggs one at a time, beating well after each one.

Add the flour, lemon zest, and vanilla. Beat at low speed only until it is incorporated (if you hit too much you can cause cracks in the cake when you bake it).

Put the mixture on the mold with the cookie base and put in the oven for 1 hour and 15 minutes.

Remove from the oven and let cool on a rack. Pass a knife through the edges to separate it from the mold.

Let the cake cool completely and then put it covered in the refrigerator for at least 3 hours.

Serve cold.