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Ricotta cheesecake

0
2434
Kitchen European
Calorie content 204.7 kcal
Portions 6 port.
Cooking time 4 h
Proteins * 6.3 gr.
Fats * 10.7 g
Carbohydrates* 26.1 gr.
* per 100 gr. product
Ricotta cheesecake
Content

Cream cheese cheesecakes are not as dense as those made from cottage cheese, but they are more costly and more culinary. Because of this, you should not deny yourself your favorite sweets, in addition, there are a lot of recipes available.

Ingredients

Cooking process

step 1 out of 6
For the base of the cheesecake, you can use sugar or biscuit cookies. Grind the cookies to small crumbs in a blender. Melt the butter. Mix the sand crumbs and butter.
step 2 out of 6
Cover the cheesecake mold with parchment, lay out the sandy mass, smooth it and form a crust.
step 3 out of 6
Squeeze the excess liquid out of the ricotta. Combine the ricotta, cream and sugar in a blender.
step 4 out of 6
Then add the eggs and zest of one lemon. Whisk everything until smooth.
step 5 out of 6
Pour the creamy mass over the prepared crust.
step 6 out of 6
Preheat the oven to 200 degrees, bake the cheesecake for 15 minutes. Then lower the temperature to 110 degrees and bake for another 50-70 minutes. The edges of the finished cheesecake should grab, and the middle should shake slightly. Leave it in the open oven for 15 minutes, then cool at room temperature. Bring until tender in the refrigerator for 2-3 hours.

Bon Appetit!

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