Ricotta cheesecake (with pastries)

If you want to replace Philadelphia with ricotta, or just want to bake a less fat cheesecake, cook the cheesecake with ricotta on this recipe.

Ricotta cheesecake (with pastries)
Ricotta cheesecake (with pastries)
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Time: 
120 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Dessert
Banquet

Ingredients

Cheesecake Basis:

  • 130g of flour
  • 50g of butter
  • 1 egg
  • 3 tbsp. sugar
  • 1 tsp. baking powder

Cheese filling from ricotta:

  • 500 g ricotta
  • 3 eggs ( or 2 large)
  • 120 g of sugar
  • 2 tbsp. lemon juice (+ grated peel of one lemon)
  • 1 vanilla pod (or pinch of vanillin)

Author: /

Recipe for cooking at home

  1. item
    Remove the oil from the refrigerator in advance, cut into cubes and leave for half an hour at room temperature. Soft butter beat the mixer to the splendor, pour sugar, mix until it dissolves, add the egg and whisk until smooth. Introduce the flour, knead the smooth short pastry, wrap the food film and put it away for half an hour in the refrigerator.
  2. After the specified time, take out the dough from the refrigerator, remove the film and roll it into a circle. Transfer with a rolling pin a circle in the baking dish and evenly distribute it on the bottom, form the sides about 3-4 cm. Poke the dough frequently with a fork. Cover the form with food film and again remove it for half an hour in the refrigerator. After half an hour, take out the form, cover with parchment paper and pour peas / rice / beans so that the dough does not rise during baking. Bake the base for cheesecake with ricotta for 15 minutes at 200C, then remove the paper and pour rice / beans / peas from the mold. Send the sandy base for another 10 minutes in a preheated oven, and then leave to cool for a while.
  3. While the base is baked, cook the filling. Ricotta is combined with sugar and mixed with a whisk (not a mixer) until uniform.
  4. Add eggs one by one, stirring after each of them, pour in grated zest of one small lemon and pour in 2 tablespoons. lemon juice.
  5. Mix with spatula or whisk, not mixer, so as not to saturate the cream with air (this will cause cracking of the filling).
  6. Reduce the temperature to 160 ° C, pour the cream in the center. Wrap the walls of the form with foil, place it over a large saucepan or a form of boiling water (boiling water should not go above half the form with cheesecake). Send the form to the oven for an hour to bake in a water bath. After that, turn off the oven, open the door and leave the cheesecake with ricotta in this position until it cools down completely.
  7. The finished cheesecake should be removed from the oven (the middle should shake when the form is tapped), and it is necessary to walk with the knife along the sides of the mold so that the filling does not crack during cooling. Cover the cheesecake with food film and put it in the refrigerator for the night. Ready cheesecake from ricotta to decorate to your taste, cut into small pieces and serve to the table. Bon appetit!
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