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.
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.
Description - Step 2
Prepare Ricotta Filling
Make a smooth, lump-free filling by combining ricotta, sugar, and softened cream cheese in a big bowl. Add the eggs and gently mix. Combine the cornflour, lemon zest, and vanilla essence by stirring until just mixed.
Description - Step 3
Bake the Cheesecake
After the biscuit foundation has cooled, pour the filling on top and smooth it out. Preheat the oven to 160°C and bake until the sides are firm but the middle remains slightly jiggly. The result will have a smooth consistency. Turn off the oven and leave the door slightly open to cool.
Description - Step 4
Chill
After the cheesecake has cooled to room temperature, put it in the fridge for at least four hours, preferably overnight.
Description - Step 5
Add Fruits and Finish
Take the cheesecake out and add beautiful fresh fruits like berries, kiwi, grapes, or pomegranate, arranged on top. Garnish with mint leaves and drizzle with honey or fruit glaze before serving.
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Intermediate
Dessert
