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Ricotta Cheesecake

Ricotta Cheesecake

IntermediateIntermediateDessertDessert
Ricotta Cheesecake with Fresh Fruits
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Warning: This
Ricotta Cheesecake
with Fresh Fruits Causes Smiles

285 mins
Cooking Time
Intermediate
Difficulty
12
Ingredients
Veg + Egg
Diet
Ricotta cheesecake is a far lighter alternative to the classic cream cheese kind! This dessert has a light, fluffy texture that isn't heavy, and a rustic flavour. A simple biscuit crust and a colourful topping of fresh fruits make this dessert the perfect way to end a hearty Christmas dinner.

Ingredients

UNITSIngredients
200 gDigestive biscuits, crushed
80 gButter, melted
400 gRicotta cheese, well‑drained
200 gCream cheese, softened
½ cupSugar
3 largeEggs
1 tspLemon zest
1 tspVanilla extract
1 tbspCornflour
1–2 cupsFresh fruits (berries, kiwi, grapes, pomegranate)
for drizzlingHoney or fruit glaze
optionalMint leaves

Follow
Directions

Description - Step 1

Make the Biscuit Base

Finely crumble the digestive biscuits. Add melted butter and mix until a wet sand consistency is achieved. Press the mixture into the bottom of a lined springform pan. Put it in the fridge to set.

Step 1
Make the Biscuit Base
5 Minutes
Step 2
Prepare Ricotta Filling
10 Minutes
Step 3
Bake the Cheesecake
45 Minutes
Step 4
Chill
4 Hours
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