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.
3 people made this
Ingredients
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
Directions
Preparation:25min ›
Cook:40min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C. Butter a 23cm springform cake tin and sprinkle the bottom with 1/2 the biscuit crumbs.
- 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.
- 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.
- Placed batter in the cake tin and sprinkle with remaining crumbs. Bake 40 minutes until browned and almost set. Let cool.
