This ricotta cheesecake is almost a normal cheesecake, but not exactly. The cream cheese is mixed with ricotta, so it won’t be as tall as the traditional one. But the taste is mmmmm 🙂 The crust is covered with the ricotta cream cheese mixture and topped with lemon curd. Every layer is delicious and together they are perfect!
I prefer this dessert in summer because it’s cold and the lemon curd is so refreshing thanks to the lemon. Don’t worry, I won’t stop you to prepare it in winter 😉
Tips and tricks before starting
All of the dairy ingredients should be at room temperature, so make sure to take them out from the fridge 1-2 hours before starting. This way the diaries combine better, become smoother and will help to get the perfect texture and taste.
Before cutting the lemon in half, wash the skin so that any dirt or bacteria residing on the surface will not be transferred to the fruit’s interior.
I have a trick how to make crumbs from the biscuits. Place the biscuits into a plastic bag and close it. Roll them on a board with a rolling pin.
Every oven works differently, so 1st time check the cake before the required baking time. I baked it on 175 ºC (347 ºF), but maybe your oven is stronger, so be careful not to overbake the cake.
Preparation time: 30 min
Cooking time: 20 min
Ingredients for a 30 cm cake form:
For the crust:
- 250 gr (2,5 cups) biscuit, pulsed into crumbs
- 3 tablespoons brown sugar
- 0,25 teaspoon salt
- 70 gr (0,3 cup) butter, melted (+ few grams to grease the cake form)
- pinch of salt
For the ricotta cheesecake filling:
- 400 gr (1,75 cups) cream cheese, room temperature
- 250 gr (1 cup) ricotta cheese, room temperature
- 150 gr (0,75 cup) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs + 1 egg yolk, room temperature
- 1,5 tablespoons whole grain flour
- juice of 2 big lemons
- zest of 1 big lemon
- 1 cup lemon curd (or more)
How to make ricotta cheesecake?
Preheat the oven to 175 ºC (347 ºF). Grease your cake form with butter and set it aside.
Make crumbs from the biscuits. (I used oat biscuits, but it will work with butter biscuits as well.) Combine the crumbs with sugar, salt and the melted butter in a food processor. Stir well until combined.
Press the crust into the bottom of the cake form. Put into the preheated oven, remove after 5 minutes and set aside to cool.
Ricotta cheesecake filling
In the meantime, prepare the filling. In a food processor beat cream cheese and ricotta cheese until smooth, then add sugar and vanilla extract, mix well. Add the eggs, egg yolk and beat until fully combined. Stir in flour, lemon zest and juice. Whisk until it’s incorporated.
Pour the filling on the crust layer. Place the cake form back into the preheated oven and bake for 20-25 minutes. Be sure not to over bake the cake. The cake is done when the top has some wrinkles and the top is separate from the cake form’s side.
Turn off the oven and let the cake cool inside the oven for 15 minutes. Remove it and let it cool down. Refrigerate for few hours.
I have another post about how to make lemon curd from 4 ingredients. You can prepare it on the previous day, so it will be cold and you have to wait only for the cake to cool down.
Before adding the lemon curd, make sure that the cake is completely cold. Otherwise, the curd would melt and it might mess up the cheesecake layer.
Use 1-1,5 cup lemon curd for the topping.
The cake is ready to serve. Enjoy it!
You can store it in the fridge for 7 days (I guess…), but it had never lived that much 😉
Try out the cheesecake and let me know about your success. In case you post it, don’t forget to use my hashtag: #alizswonderland.
Enjoy the baking and pin the photo to have the recipe on your Pinterest board!
The crust and cheesecake layers were inspired by the cupcake recipe of baker by nature.
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