Cheesecake Biscuits

    3 hours 30 minutes

    These are amazing little biscuits with the taste of a ricotta cheesecake. You can use any flavour topping you like. Biscuits also freeze well.

    23 people made this

    Serves: 12 

    • 450g ricotta cheese
    • 450g cream cheese, softened
    • 1 1/2 cups (300g) white sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 3 tablespoons cornflour
    • 3 tablespoons plain flour
    • 115g butter, melted and cooled
    • 230g sour cream
    • 1/2 lemon, juiced
    • 1 cup cherry pie filling

    Preparation:30min  ›  Cook:1hour  ›  Extra time:2hours cooling  ›  Ready in:3hours30min 

    1. Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour and cornflour, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream and continue beating all ingredients until well blended.
    2. Pour into ungreased 20x30cm pan. Bake at 160 degrees C for 1 hour. Turn off oven and leave inside for 2 hours.
    3. Cut into squares. Top each with pie filling.

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    Reviews in English (19)


    Can I use low fat ricotta to make these biscuits. I need to use up 500gm ASAP!  -  05 Aug 2012


    Easy to make and very tastey! I topped mine with caramel sauce and pecans.  -  06 Sep 2002  (Review from Allrecipes USA and Canada)


    Excellent...The caramel topping with pecans suggestion is the best. I sent some to neighors, they called the next day and asked for more! They too thought it was sooo good with caramel and pecans Thank you.  -  20 Sep 2004  (Review from Allrecipes USA and Canada)