Ricotta Cheesecake

Ricotta in replacement of cream cheese make a delicious and light testing cheesecake. Here are 2 examples of Ricotta cheesecake:

Ricotta Cheesecake (cupcake size) with Chocolate streusel

Ricotta Blueberry Crustless cheesecake (mini) with Lemon Streusel

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The recipe was inspired my a blog post from CaffeIna:

CaffeIna (late) birthday and the most amazing cake I’ve ever had!

 

Ingredients (1 big cake or 18 cupcake)

For the crust

  • 1 1/2 cups graham cracker crumbs (or Speculoos crumbs if you can find)
  • 1/3 cup butter cut in small cubes
  • 1/3 cup sugar

For the filling

  • 1 stick (110g) of butter soften
  • 150 g (¾ cup) sugar,
  • 5 eggs at room temperature
  • 500 g (17.6 oz) ricotta at room temperature

For the streusel

  • 75 g (2.6 oz) sugar
  • 75 g (2.6 oz) butter
  • 150 g (5.3 oz) all-purpose flour
  • 2 tbsp cocoa powder or 2 tbsp of lemon peel

Instructions

  • Preheat your oven at 350 F.

For the crust

  • Put all ingredients in a food processor and blend until crumbly. Spread on the bottom of your pan or cupcake molds. Press the mixture down. For cupcakes, use a drinking glass to press down the crust.

For the filling

  • Whisk the butter and sugar until white and fluffy. add the eggs one by one, blending them well to the mixture before adding more. Then add the ricotta and whisk more until all the ingredients are well blended with no clumps. If your ingredients are not all at the same temperature, clumps might form in your mixture.

For the streusel

  • Put all ingredients in a food processor and blend until crumbly. Transfer to a bowl and press the mixture between your fingers to form little clumps.
  • Pour the filling over the crust (place blueberries or other berries on top of the crust before pouring the filling if you are going for the berry/lemon version). Then spread some streusel mixture on top of the filling, covering generously your cake. Bake for an hour for one big cake, or 25 to 30 min for cupcake size portions. When done, let cool on a grill.
  • Store at room temperature in an air tight container.

Find the easy to share, print and e-mail recipe on my Recipage!

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3 thoughts on “Ricotta Cheesecake

  1. looks yummy! How do you like using the siicone bakeware? I’ve never used it before but it does come in interesting shapes and sizes.

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