Soft Italian-style 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!

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Invented in ancient Greece, improved in the 19th century, today cheesecakes of various kinds and recipes are apparently one of the most popular desserts. And not only in restaurants and small cafes but also on the family table. They are made very simply, despite rich in various variations of their taste and texture.

The cheesecakes created in my kitchen are usually made from mascarpone cheese and curd. Either with both ingredients or with just one of them. Sometimes one of them is replaced by cream cheese. This time I decided to try a new version: a cake with a ricotta and cream cheese filling. Don’t tell anyone, but that choice was mostly influenced by the discount on both products at a grocery store nearby.

Unlike mascarpone cheese and curd cakes, this one is far less greasy. The texture of the filling is soft and pleasant, the tastes are simple but not bad. The base of the biscuits, which was crispy before baking, softened perfectly from the consistency of the filling.

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Difficulty: Nothing complicated here – you put everything in a bowl, whisk, crush cookies, shape, and shoot in the oven. Very simple.

Would I bake it again? Yes. Especially, I guess, in the summer. This cake is delicious with fresh berries – strawberries, raspberries, so only when the season begins, I will be happy to serve ricotta and cream cheesecake on the table.

Who would I recommend? For all fans of cheesecakes 🙂

But firstly, some tips:

• You can mix the ricotta and cream cheesecake filling by hand or with a hand-held whisk. The latter method is more effective because fewer cheese tubers remain in the mass.

• At the base of the cake, the biscuits can be crushed with a food processor. If you don’t have one, a rolling pin and a simple, wooden cutting board are perfect. Just place the cookies in a few strips and press firmly with a rolling pin (don’t roll like dough, but press).

• The base of the cake is perfect for any of your favorite cookies: vanilla, condensed milk, chocolate flavor, banana, and others. Just keep in mind that the sweeter the cookies, the sweeter the cake will be. If you use banana, condensed milk flavored cookies, reduce the sugar content for the cake filling slightly.

How to make Italian-style Ricotta Cheesecake?

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 a built-in blender. A solid, fairly liquid mass must be obtained. Set aside.

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

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).

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.

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

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