What is the best cheesecake ever? The one that goes in the oven, and this cream cheese cheesecake is definitely on the top!
It is one of my favorite desserts, really. I devour cheesecakes as I devour, I don’t know, candies…
I am very critical, I am not convinced by cheesecakes that look more like cream pies and yes, I like a nice American-style cheesecake that goes in the oven.
That said, this ricotta cheesecake recipe is on the list of the best. And do you know why?
Because the quality of the cheese counts a lot. And this Lactimonte ricotta is just something!
This time the recipe is nothing light, fit, or healthy, but once in a while, it’s also good to have a little treat.
And now that the holidays are approaching, it really makes you want to prepare these good recipes.
In fact, as I always say, the secret is balance! There is nothing better than knowing how to balance between healthier and less healthy foods. But of course, without feeling guilty!
Because we also need sugar once in a while and there is nothing wrong with that.
How do you make this Ricotta Cheesecake?
There are several versions of cheesecake and as I told you, for me, a good cheesecake is the one that goes in the oven: the so-called American cheesecake.
The texture of the cheese after baking is wonderful. It melts in your mouth!
This time I made mini cheesecakes in tartlet pans, but you can make them in a regular pan with no problem.
The ideal way to unmold them without problems is to make the cheesecakes in a mold with a removable bottom.
If you make these mini ricotta cheesecakes, like me, the pan doesn’t need to be removable because you can even serve the cheesecakes in the pans.
For this recipe you’ll need:
For the crust:
- Marie biscuits
- Butter
For the filling:
- Lactimonte Ricotta
- Eggs
- Lemon
- Brown sugar or other of your preference
- Vanilla extract
- Wild berries
What tricks will ensure that this Ricotta Cheesecake tastes just right:
Grease your molds well, so that the cheesecake will unmold easily.
The ingredients should all be at room temperature.
Crush the crackers well, so that when mixed with the butter, they form a moldable dough.
Don’t beat the dough too much, so that the cheesecake doesn’t collapse. I do this process by hand, exactly so I don’t tend to overbeat, but you can use a mixer.
After baking, leave the cheesecake in the oven to get some consistency. If you take it out right away, it may flap due to temperature differences, since it will not be fully baked.
Let’s check the step-by-step?
Ricotta Cheesecake
Ingredients
For the crust
- 1 package marie biscuit
- ¼ cup butter at room temperature
For the filling
- 2 packages Lactimonte Ricotta
- 2 eggs
- ½ cup Brown sugar
- 1 tsp vanilla extract
- Juice of ½ small lemon
- Wild berries to taste
Instructions
For the crust
- Start by crushing the crackers well in a blender or a kitchen robot.
- Add the butter and mix well until a moldable dough forms.
- Grease the molds and spread the previous mixture, spreading it well against the walls and bottom of the molds.
- Bake in a preheated oven at 180º for 10 min.
For the filling
- In a large bowl, place the ricotta and mash it well until it becomes a somewhat creamy paste.
- Add the eggs and beat them with the help of a wire whisk.
- Add the brown sugar, lemon, and vanilla extract.
- Stir well until you get an even, creamy mixture.
- Spread the filling into the molds and bake for 20 min, preheated to 160º.
- Leave the cheesecakes in the oven for another 30 min, with the door open.
- Once the cheesecakes have cooled, place the berries on top and serve still warm if you like, or place them in the refrigerator until chilled.
Notes
In partnership with Lactimonte.
