Go Back Email Link
Print

ricotta cheesecake recipe with ricotta cheese

Ricotta cheesecake with ricotta cheese, heavy cream, and lemon.

Course Dessert
Cuisine Italian
Prep Time 40 minutes
Cook Time 45 minutes
resting time 2 hours
Total Time 3 hours 25 minutes
Servings 6 people
Calories 377 kcal
Author Claudia Rinaldi

Ingredients

for the shorcrust:

  • 5.3 oz 0 flour 150 gr or 1 cup + 2 tablespoons + 1 teaspoon
  • 2.7 oz butter (fridge-cold) 75 gr or 1/2 cup + 1 tablespoon + 1 teaspoon
  • 1 teaspoon honey
  • 2.7 oz confectionary sugar 75 gr or 1/4 cup + 6 tablespoons
  • 1.5 yolks or 1 from a large egg
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract

for the filling:

  • 8.8 oz ricotta cheese 250 gr
  • 1/2 cup sugar
  • 3 egg yolks
  • 1/4 cup heavy cream
  • 2.5 tablespoons cornstarch
  • 1 pinch sea salt
  • the lemon and zest of 1/2 lemon

Instructions

for the shortcrust

  1. Place the butter (cut in pieces), sugar and honey in the stand mixer and mix, (low/medium speed – kneading hook on) for a minute or less.

  2. Mix the egg yolks and salt in a cup, and pour them in the mixer bowl. Mix a few seconds.

  3. Add the vanilla extract and the lemon zest to the bowl. Again, mix a few seconds.

  4. Sift the flour twice and add it to the bowl.

  5. Combine the ingredients for a few seconds, just the time to get a dough that won’t stick to your hands.

  6. Cover the bowl with plastic and refrigerate it for 2 hours (or freeze it 30 minutes).

for the filling

  1. Meanwhile beat the ricotta, the egg yolks, the heavy cream, and the sugar until well amalgamated. Add cornstarch, the lemon zest and juice, and a pinch of salt. Mix well.

to finish the ricotta cheesecake pie

  1. Preheat the oven to 170°C (340°F).

  2. Roll out the shortcrust into a circle big enough to cover the bottom of the cake mold (springform pan would be better), or larger, if you want to line walls as well.

  3. Prick the pastry with a fork and bake it for 10 minutes.

  4. Take it out of the oven, pour in the ricotta mixture and bake for 40-45 minutes, or until a knife or a wooden skewer come out clean when you insert them into the center of the cake.

  5. Let the temperature decrease before unmolding it.

  6. Serve the cheesecake cold or at room temperature with the garnishing of your choice. I added syrupy cherries and fresh mint leaves.