Ricotta cheesecake

6 servings
2 hours

How to make a ricotta cheesecake? Start with the basics. Prepare the products for her. Take cookies, sugar or biscuit, such as Jubilee. Choose high-quality, natural butter that meets GOST, without vegetable additives.

How do you make a cheesecake base? Melt the butter in any available way. Read about how to do this at the end of the recipe.

Break the cookies into pieces.

Put the cookies in the blender bowl, pour in the melted butter. Grind everything to a fine crumb. Alternatively, you can crush the cookies with a rolling pin and just mix them with butter.

Place the resulting crumb in a parchment-lined baking tin, flatten it and compress well (conveniently done with a flat glass bottom). There should be no gaps between the bark and the walls of the mold - the filling is sufficiently liquid and can leak, which is undesirable.

Prepare the filling. Prepare the products for her. Cream is best suited for fat, but with less fat, the recipe will work out.

How to make a cheesecake filling? Lightly squeeze ricotta to remove excess fluid. Put ricotta, sugar, pour cream into the bowl of the blender. Whisk everything until smooth. Alternatively, you can simply mix the ingredients together by hand.

Wash the lemon well with soda. Rub his zest, trying not to touch the white part - it is mustard. Add eggs and lemon zest to the resulting mass. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Whisk the filling again. It should be a fluid, slightly viscous mass.

Pour the cheese and cream mass onto the base from the biscuits. Bake the cheesecake in the oven preheated to 200 ° C for 15 minutes. Then lower the temperature to 110 ° C and bake the cheesecake for a further 50-70 minutes. This will depend on the features of your oven.

The finished cheesecake should grab the edges, and the middle should twitch a little. Leave the finished cheesecake for 15 minutes in a cooling, ajar oven, then cool completely at room temperature. Refrigerate the cooled cheesecake for 2-3 hours in the refrigerator to stabilize. Serve cheesecake with berries, fruit, syrups, chocolate. Enjoy your meal!