Ricotta cheesecake
Course: Cake, DesertsRicotta cheesecake is a classic Italian dessert that has been enjoyed for centuries. It is believed to have originated in the region of Lombardy, Italy, where it was first made with sheep’s milk ricotta cheese. Over time, the recipe has evolved and now includes cow’s milk ricotta cheese, which is more widely available.
This dessert is known for its light and fluffy texture and delicate flavor. The ricotta cheese gives it a unique taste that is different from traditional cheesecake. It is also a healthier option than regular cheesecake, as it contains less fat and fewer calories.
A slice of ricotta cheesecake (100g) contains approximately 296 calories. It is also a good source of protein, calcium, and vitamin A.
To make this dessert, you will need ricotta cheese, sugar, flour, eggs, Philadelphia cheese, egg whites, vanilla extract, coconut oil, and salt. The ingredients are mixed together and baked in the oven until golden brown.
The result is a delicious dessert that is perfect for any occasion. It goes especially well with berries, which add a nice contrast to the creamy texture of the cheesecake. Enjoy!
This dessert is known for its light and fluffy texture and delicate flavor. The ricotta cheese gives it a unique taste that is different from traditional cheesecake. It is also a healthier option than regular cheesecake, as it contains less fat and fewer calories.
A slice of ricotta cheesecake (100g) contains approximately 296 calories. It is also a good source of protein, calcium, and vitamin A.
To make this dessert, you will need ricotta cheese, sugar, flour, eggs, Philadelphia cheese, egg whites, vanilla extract, coconut oil, and salt. The ingredients are mixed together and baked in the oven until golden brown.
The result is a delicious dessert that is perfect for any occasion. It goes especially well with berries, which add a nice contrast to the creamy texture of the cheesecake. Enjoy!
Ingredients
750g (1.65 lbs) ricotta
140 g (5 oz) sugar
50 g (1.8 oz) flour
2 large eggs
200 g (7 oz) Philadelphia cheese
195 ml (6.9 fl oz) egg white (can be replaced with 4 eggs)
2 tsp vanilla extract
50 g (1.8 oz) melted coconut oil
A pinch of salt
Directions
- In a large bowl, whisk together Ricotta and Philadelphia cheese.
- Then add the eggs, egg whites, sugar, vanilla extract and a pinch of salt to the bowl. Mix everything with a whisk until smooth. It is better to mix everything by hand, because if you use a mixer, a lot of air bubbles will appear in the cheesecake and it will lose its texture.
- Now add the melted coconut oil and stir the mixture with a spatula from the edges to the center until the mass becomes homogeneous.
- Add flour, it will be better if previously you sift the flour through a sieve. Sift in small portions and stir immediately to avoid lumps.
- Grease a baking dish with coconut oil and dust it with flour.
- Pour the batter into the mold and place in a preheated oven at 190 degrees C° (375 F), bake for about 1 hour 30 minutes until golden brown. Then turn off the oven, open it slightly and leave the cheesecake to cool in the oven for another 1 hour.
- Remove the cheesecake from the pan by carefully running a knife around the edges.
- Dust the cheesecake with powdered sugar and garnish with fresh berries if desired.
