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Ricotta Cheesecake

Much lighter than classic cheesecake this Italian-style Ricotta Cheesecake will lighten your day. For the best results you will need just a couple of ingredients!

Course Dessert
Cuisine World cuisine
Keyword cheesecake, cream cheese, keksiukai su kondensuotu pienu, ricotta cheese
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 žmonėms

You will need

  • 200 g cream cheese „Philadelphia“
  • 250 g ricotta cheese
  • 100 g white sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla sugar
  • 1 egg
  • 180 g banana biscuits
  • 80 g melted butter

Instructions

  1. First, prepare the ricotta and cream cheesecake filling. Put room temperature ricotta cheese, cream cheese in a bowl. Add white sugar, vanilla sugar, lemon juice and an egg. Mix everything well. It is more convenient to use a manual or built-in blender. A solid, fairly liquid mass must be obtained. Set aside.

  2. Crush the biscuits with a food processor or with a rolling pin. Melt the butter, pour over the cookie crumbs and mix well.

  3. Line a 20 cm baking pan with baking paper, press the edges firmly. Add the cookie crumbs and form a base with the walls (approximately 3 fingers in size). Squeeze well - you can use any object with a right angle (such as an oval coffee box).

  4. Pour the filling over the base of the biscuits and spread gently. Make sure that the filling does not run through the edges of the biscuit-based walls.

  5. Bake in a preheated oven at 180 degrees for about 60-90 minutes until the ricotta and cream cheese filling hardens. Garnish with your favourite berries. Bon appétit!