Cheesecake is probably the favorite dessert in our country. Despite the fact that I do not like sweets too much, I love to bake in general, its my hobby my relaxation place. But cheesecakes are my nightmare. At 10, one will come out ok, and I am serious here.
Recently, I had ricotta cheese in the fridge, which was coming to an end, and I decided to make a cheesecake. Why not, right.
I tried it once and it didn’t work out the way I wanted. So I made a few changes, and boom, this time was perfect. Well, since then I baked it a few times, and its finally time to share it with you guys.
It takes a while before you eat a piece. But it’s really worth it o wait.
Ah, and those preserved cherries, perfection😀
Delicious, sour, perfect for a creamy cheesecake.
But you don’t have to add anything, this is delicious on its own.
You won’t regret it.
Grab the recipe and if you do, remember to let me know what do you think.
Creat ricotta cheesecake
- 750 g ricotta cheese
- 200 g of cream cheese Philadelphia its ok
- 3/4 cup sugar
- 125 g melted butter cooled
- 2 tsp vanilla sugar
- 4 eggs
- 1 teaspoon vanilla paste or extract
- Pinch of salt
- 40 g potato flour
Drain the Ricotta cheese on a strainer or gauze. Ricotta is very watery and we need to drain excess water. It will take about 1h, but you can put it in the fridge overnight if you plan to bake cheesecake in the morning.
Heat the oven to 160 ° C with the fan.
Beat eggs with sugar & salt until fluffy.
Slowly add ricotta, cream cheese, vanilla extract, potato flour, mix well.
Finally, add the butter.
Butter the cake tin and sprinkle with breadcrumbs. Pour the cake into the mold.
Bake for 60-90 minutes, or until the top of the cake is golden brown.
After the time runs out, pull out the cheesecake and cool it to room tepmperature. Then put in the fridge for a minimum of 4 hours.
Serve with powdered sugar, fruit or whipped cream.