Cheesecake with Ricotta

Cheesecake with Ricotta

Fat BertaFat Berta
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Cheesecake with Ricotta
25/05/2015
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Preparation30 min.
Cook65 min.
Тotal95 min.
Servings6-8
"We adore this cheesecake because it combines a crunchy sweet layer with a lightly salty stuffing with a rich aroma in a perfect way."

Ingredients

  • for the dough
  • flour - 4/5 cup (175 g)
  • sugar - 3 tbsp
  • butter - 2/5 cup (115 g)
  • eggs - 1 yolk
  • salt
  • for the filling
  • ricotta - 16 oz (450 g)
  • cream - 1/2 cup (125 ml)
  • eggs - 2 + 1 yolk
  • sugar - 1/3 cup (85 g)
  • lemons - rind of 1
  • oranges - rind of 1
measures

How to cook

Mix the products for the dough, knead and leave it to cool for 1 hour. To make the filling, beat the ricotta with the cream, eggs, sugar, lemon and orange rind.

Roll out the dough and put it in a cheesecake form, cover with baking paper and pour beans on top to prevent the dough from rising.

Bake the layer in a preheated 374°F (190 °C) oven for 15 min. Let it cool and fill it with the ricotta mixture. Bake the cheesecake in the heated oven for 30-35 min.

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