Ricotta Cheesecake

    1 hour

    There are so many cheesecake recipes but this ricotta version is definitely my favourite. It is simple and easy to make on a biscuit crumb base.

    54 people made this

    Serves: 6 

    • Base
    • 180g sweet biscuit, crushed
    • 40g butter, softened
    • Filling
    • 500g ricotta cheese
    • 2 eggs
    • 1 tablespoon plain flour
    • 1/4 cup (60g) caster sugar

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Base: Crush the biscuits to a coarse powder. Add the soft butter and mix. Line a pie dish with this mixture. Refrigerate.
    2. Filling: In a bowl whisk the ricotta with the egg yolks then add the flour and caster sugar.
    3. Whisk the egg whites until stiff then stir into the ricotta mixture. Pour the filling onto the crust.
    4. Preheat the oven to 180 degrees C then bake for 40 minutes. When cooked the centre should still be soft. Cool then refrigerate for as long as possible before eating.

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    Reviews in English (1)


    I made these in cup cake cases and put raspberrys on the biscuit base before putting the cheese mixture on top. They were really tasty, my mum loved them and shes not a cheesecake fan  -  29 Mar 2013  (Review from Allrecipes UK & Ireland)