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Cheesecake com requeijão Lactimonte

Ricotta Cheesecake


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.

For more recipes with Lactimonte cheeses, check out the Tomato Galette with Cottage Cheese. It’s delicious!


Cheesecake com requeijão Lactimonte de cima, em ziguezague


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.


Cheesecake com requeijão Lactimonte plano aproximado


Let’s check the step-by-step?


Cheesecake com requeijão Lactimonte 45º

Ricotta Cheesecake

A simple and delicious cheesecake recipe that will surprise on any occasion. For those days when we crave something sweet and the kitchen calls for us.
Prep time:15 minutes
Cook Time:20 minutes
Total time:1 hour 5 minutes
Keywords: american cheesecake, baked cheesecake, cheesecake, Christmas desserts, for sharing, mini cheesecake, ricotta cheesecake


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


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.


You can use other types of crackers to make this ricotta cheesecake recipe. Digestive cookies are a good option.
If you want a healthier version, opt for crushed oatmeal with coconut oil or even olive oil.
Replace the brown sugar with whatever you like best, be it white sugar, coconut sugar, or honey. I also like to make it with honey or maple syrup, it works super well. 
If you choose to make wild berries syrup, I advise you to do it with frozen fruit. Just put them in a saucepan over medium heat, along with a sweetener of your choice, and stir well until it forms a syrup.
In case you don't like the lumps in the syrup, you can always strain it. Then just pour it over the cheesecake.
Oh and you can use other fruits, use your imagination! 

In partnership with Lactimonte.


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