Rustic Ricotta Cheesecake

    1 hour 5 minutes

    This ricotta cheesecake will keep up to three days in the refrigerator. It is very light and delicious served with whipped cream or ice cream.


    Victoria, Australia
    3 people made this

    Makes: 1 cake

    • 2/3 cup sweet biscuit crumbs
    • 450g fresh ricotta
    • 1/4 cup sour cream
    • 6 eggs
    • 3/4 cup white sugar
    • 2 tablespoons plain flour
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1 teaspoon orange zest
    • pinch salt
    • 1/4 teaspoon cream of tartar

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Butter a 23cm springform cake tin and sprinkle the bottom with 1/2 the biscuit crumbs.
    2. In a food processor, combine the ricotta and sour cream until smooth. Add egg yolks and 1/2 cup sugar and process well. Add flour, vanilla and almond extracts, zest and pinch of salt. Process until blended.
    3. With an electric mixer, beat the egg whites and cream of tartar to the soft peak stage. Add remaining sugar and beat to stiff peaks. Fold 1/3 of the eggs into the ricotta mixture in a mixing bowl, then fold in another 1/3, and then the last 1/3.
    4. Placed batter in the cake tin and sprinkle with remaining crumbs. Bake 40 minutes until browned and almost set. Let cool.

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