Let yourself be tempted by cheesecake cooked with ricotta, a soft and delicious cake with a cheese filling and an irresistible topping of cream dulce de leche. A recipe that ensures an amazing result on every occasion.
Ingrediants
- 250 g of digestive biscuits
- 125 g of melted butter
- 500 g of cow’s milk ricotta
- 150 g of fresh cheese like Philadelphia
- 150 g of extra-fine granulated sugar
FOR THE BASE:
FOR THE STUFFING:
- 60 g of corn starch
- 4 eggs
- 1/2 vanilla pod
- 50 ml of fresh cream
- 250 g of dulce de leche
- Maldon salt (optional)
FOR COVERAGE:
A biscuit base, a cheese filling and a delicious sauce as a topping: the cheesecake cooked with ricotta it is an exquisite dessert that does not foresee difficulties. It is a cake in perfect New York style cheesecake, which therefore falls into the category of cooked cheesecake precisely, but whose filling provides a greater quantity of cow’s milk ricotta compared to the more “traditional” spreadable fresh cheese which is present in less quantity.
The recipe is not complex and as always, with some tricks, it will be even more satisfying. To get a perfectly smooth filling we advise you to pass the ricotta through a sieveusing a spatula or spoon before adding it to the rest of the ingredients. It is essential to respect the times of rest in the refrigerator: this is precisely what allows the filling to reach the right consistency. Eight hours would be ideal.
The dulce de leche, which we have chosen as a cover, is a very gluttonous one cream of milk and sugar, a typical Argentine and South American dessert in general that is eaten like this or spread on bread and to garnish cakes, biscuits or ice cream. It is not difficult to find it on the market but those who want to can try the homemade dulce de leche which can turn out to be a very pleasant discovery!
If you are looking for interesting ideas for always new and irresistible cheesecakes, let yourself be tempted by our gallery with 15 easy, colorful and creamy cheesecakes.
OTHER DELICIOUS RECIPES: Cold Cheesecake, Chocolate Cheesecake, Japanese cheesecake, Zebra cheesecake
How to prepare: Cheesecake cooked with ricotta
- Execution
- average
- Preparation time
- 25 min
- Cooking time
-
1h and 15 min – 1h and 25 min
- Resting place
- in the fridge
- Rest time
-
3h – 8h
- Portions
-
8
How to prepare: Cheesecake cooked with ricotta
Start the preparation of the cooked ricotta cheesecake from the base: finely chop the biscuits with the mixer, put them in a bowl and mix them with the melted butter. Alternatively, you can pulverize them with a meat mallet after having closed them in a food bag. Arrange the mixture obtained to cover the bottom of a greased and floured 22 cm diameter springform pan. Level well with the back of a spoon then place in the refrigerator until the filling is ready.
In a bowl, mix the sugar, ricotta, fresh cheese and vanilla seeds extracted from the pod with an electric mixer until the mixture is smooth. Add the cream and sifted cornstarch and mix.
Add the eggs and mix until completely incorporated. When you have obtained a smooth and homogeneous mixture pour it on the biscuit base. Level, transfer to a preheated oven at 160 ° and cook for 1 hour and 15 minutes – 1 hour and 25 minutes.
Check the cooking of the cake with a toothpick which, inserted in the center, must come out dry. Remove from the oven and let it cool first at room temperature and then in the refrigerator for at least 3 hours (although it would be ideal for the whole night). When serving the cooked ricotta cheesecake, cover the surface with the dulce de leche and, if you like, sprinkle it with Maldon salt.
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