Italian ricotta cheescake
A brilliantly delicate ricotta cheesecake, straight from Italy.
Equipment
- stand mixer with a whisk or a hand mixer
- 2 big bowls (eg mixer bowls)
- spatula or a big spoon
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
- 1 springform tin ca 25cm diameter
Ingredients
Base
- 150 g whole-grain biscuits
- 75 g butter melted
Dough
- 100 g slivered almonds
- 1 kg ricotta room temperature
- 4 large eggs room temperature
- 60 g sugar
- 1 tsp vanilla extract
- 60 ml runny honey
- for decoration: slivered almonds, pine nuts, strawberries
- butter for greasing the tin
Instructions
- Grease the springform tin with butter.Ciasteczka pokruszyć na kaszkę - można włożyć je do mocnego, zamykanego woreczka plastikowego i uderzać w nie wałkiem. Jeśli nie gustujesz w takich dynamicznych technikach relaksacyjnych, pokrusz je w palcach.Pour melted butter over the crushed biscuits and mix well, then transfer into the springform tin. Line the bottom and a small edge, pressing evenly.While preparing the cake, place the cake tin with the ready bottom in the fridge to allow the cookie mass to harden.
- Start heating the oven to 180℃
- Place the ricotta into the larger bowl of the mixer. Beat for a while at medium speed until the mass becomes homogeneous and very smooth. Add slivered almonds and mix thoroughly with a spatula.
- Crack whole eggs into another bowl, add sugar and beat until the mixture is fluffy, add vanilla essence and beat for a while.
- Pour the egg mixture into the bowl with the fluffed cheese and almonds. Mix well with a spatula until thoroughly combined.
- Remove the cooled cake tin from the fridge and pour the cheesecake mixture into it.Pour half of the runny honey over the top of the cake and place the cake in the preheated oven.
- Bake for about 40-50 minutes until the top is golden and the edges start to come away from the pan. Each oven is different, so your cheesecake may be ready faster (even in 30 minutes) or require a slightly longer baking time.
- Pour the other half of the runny honey onto the hot cheescake and let it cool down. Like most cheesecakes, it is great after spending a night in the fridge (if you're strong enough to resist the temptation), although be sure to let it come to room temperature before serving.
- You can decorate the finished cheesecake with pine nuts, almonds, or halves of fresh strawberries.