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Ricotta Cheesecake

Ricotta Cheesecake

Lorenza Ávila

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

Published: 27-10-2010

Ricotta Cheesecake

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Ricotta Cheesecake

Ricotta Cheesecake

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Ingredients

10
Servings

Medidas

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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

4.67 onzas María cookies, powdered 1.02 onzas unsalted butter, melted 8.82 onzas cream cheese, at room temperature 7.05 onzas sugar 2.2 libras ricotta cheese, whole milk 6 eggs 0.79 onzas flour 0.49 onzas lime zest 1.01 onzas líquidas vanilla essence

0.5 cups María cookies, powdered 2 tablespoons unsalted butter, melted 1.11 tazas cream cheese, at room temperature 1 cup sugar 3.81 tazas ricotta cheese, whole milk 6 eggs 3 tablespoons flour 1 tablespoon lime zest 2 tablespoons vanilla essence

132.5 gramos María cookies, powdered 28.8 gramos unsalted butter, melted 250 grams cream cheese, at room temperature 200 gramos sugar 1 kilo ricotta cheese, whole milk 6 eggs 22.5 gramos flour 13.95 gramos lime zest 3 centilitros vanilla essence

Preparation

1h 30 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.

Energy

224.7

kcal

11.24%

Carbohydrate, by difference

19.9

g

6.63%

Protein

7.3

g

14.6%

Total lipid (fat)

12.8

g

19.69%

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100

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Tips

It can be stored in the refrigerator for 2 days and tastes even better!

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Ratings (7)

daly carrillo

2017-06-22 10:44:25 +0000 +0000

Super rico, además no es tan dulce, aunque lo deje en el horno por 20 minutos mas para que tomara mejor color. Me encantò😍

Mary De La Rosa

2013-06-07 23:12:13 +0000 +0000

se ve delicioso!! espero tener listos los ingredientes, gracias por la receta!

Anónimo

2015-07-07 14:36:47 +0000 +0000

Hola Nadia, puedes utilizar dos moldes medianos o bien uno grande. Esperamos que te guste la receta. Saludos :D

Anónimo

2015-03-01 05:12:47 +0000 +0000

muy buena !! la receta genial solo que o se necesita un molde gigante o hay que reducir todas las cantidades a la mitad!! :)

Alicia Godines Garcia

2013-06-07 19:17:20 +0000 +0000

riquísimo pastel me encanto no hay critica

Linda Castillo

2015-04-05 17:12:04 +0000 +0000

GENIAL!! BUSCABA UNA TORTA DE QUESO PARA HACER EN ESTE INSTANTE Y.. ¡¡ESTA FUE A ELEGIDA!! SE VE FACIL.. MARAVILLOSA Y.. ¡¡RICAAAAAA!!

Elizabeth Ziebold

2015-08-19 00:41:17 +0000 +0000

DELICIOSO

LO PREPARARE TODO QUE LLEVE RICOTA ME ENCANTA FELIZZZ DE ENCONNTRAR ESTAS RECETAS

Ricotta Cheesecake

Ricotta Cheesecake

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Ricotta Cheesecake

Lorenza Ávila

Ricotta Cheesecake

Lorenza Ávila

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