Ricotta Cheesecake

I first found this recipe on Pinterest (follow me here) from the blog Diva Eats Italia. It looked so easy and delicious, and I had some ricotta cheese in the fridge that needed using, so I decided to give it a go. I adapted the recipe slightly based on my tastes and what I had in the cupboard.

ricotta cheesecake

Ingredients: 

  • 2 x 375g tubs of ricotta cheese
  • 1 Tbsp butter (room temperature, for greasing)
  • 1 Tbsp sugar (for coating pan)
  • 2 Tbsp almond meal (for coating pan)
  • 2 x 250g packets of cream cheese (room temperature)
  • 2 large eggs
  • 2 Tbsp fresh lemon juice
  • Zest of 1 lemon
  • 2 Tbsp almond meal
  • 2 tsp vanilla
  • 1/4 tsp salt

ricotta cheesecake

Method: 

  1. Place ricotta in a fine-mesh strainer over a bowl for 30 minutes to strain excess liquid.
  2. Preheat oven to 180°C and place racks in bottom third of oven.
  3. Grease bottom and sides of 23 cm springform pan with butter. Mix 1 Tbsp sugar with 2 Tbsp almond meal and sprinkle over pan to coat. Tap out the excess and set pan aside.
  4. Puree drained ricotta in food processor for 15 seconds or until smooth. Add cream cheese and puree until smooth.
  5. Add remaining ingredients and puree until smooth, about 1 minute.
  6. Scrape mixture into prepared pan and bake in oven for about 1 hour 20 minutes, or until just set.
  7. Transfer to a rack and let cool in pan for about 3 hours.
  8. Refrigerate overnight so cake can set completely.
  9. Enjoy with strawberries (and cream, if you like)!

ricotta cheesecake

The only problem with this cake is that you can’t eat it right away! Because I had to let it cool overnight to set, we couldn’t eat it last night for dessert. So I was naughty and had a slice for breakfast. I just couldn’t help myself!

ricotta cheesecake

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