Baked Ricotta Cheesecake
Delicious Baked Ricotta Cheesecake Recipe from Stay at Home Mum. This quick and easy cake recipe will suit an afternoon snack or yummy dessert.
For more delicious cake recipes, check out our desserts section on our recipes page.
Baked Ricotta Cheesecake
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
20
minutesCooking time
45
minutesCalories
350
kcalTotal time
1
hour5
minutesA creamy baked ricotta cheesecake with a smooth texture and delicate flavor. Rich, indulgent, and perfect for a classic dessert treat.
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Ingredients
Base
180 gram Plain sweet biscuits-crushed
1 cup Desiccated coconut-desiccated
125 gram Butter-melted
Filling
1 cup Caster sugar
500 gram Ricotta
4 number Eggs
2 tsp Lemon zest
1 Juice of lemon
Directions
- Process the biscuits and coconut in a food process until it resembles breadcrumbs.
- Add the melted butter and process until combined.
- Press into the bottom of a greased 25cm springform pan (or line with baking paper first).
- In a separate bowl whisk the eggs until light and fluffy.
- Gradually add the sugar and beat the mixture until it is thick.
- Beat in the lemon zest and lemon juice.
- Gently stir in the ricotta into the egg mix and combine well.
- Pour the mixture into the prepared base and bake at 180 degrees for 35 to 40 minutes or until golden on top and set.
- Cool in the tin.
- Serve with tinned pears and double cream with a sprinkle of icing sugar on top.
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