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.
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
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!