Ricotta cheesecake Recipe

Name: Ricotta cheesecake
Prep time: 70 min
Cook time: 70 min
Total time: 140 min
Yield: 6
Cuisine: Korean
Ingredients: 105g Whole wheat cookies; 10g Sugar; 1/8ts Salt; 50g Melted butter; 450g Ricotta cheese; 1/2ts Lemon zest; 100g Sugar; 20g Plain flour; 3 Eggs; 1/8ts Salt; 1/2ts Vanilla extract

by Cooking Tree 2022-07-31

written by Cooking Tree 2022-07-31

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Cooking Tree is serving you a delectable recipe for Ricotta cheesecake, and we’ll show you how to prepare it from scratch.

I made a light and light cheesecake that is full of lemon flavor and has the unique softness of ricotta cheese! If you want a cheesecake with a rich taste, it would be better to use cream cheese, If you want a cheap, light, and not greasy cheesecake, I think it’s okay to make it with ricotta cheese~^^

I think it will taste better if you add lemon zest or orange zest ^^ I think it would be good to add sour cream or yogurt as well. Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Ricotta cheesecake
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Rating: 4.0/5
( 89 voted )

Serves: 6 Prep Time: 70 Minutes Cooking Time: 70 Minutes 70 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

105g Whole wheat cookies
10g Sugar
1/8ts Salt
50g Melted butter
450g Ricotta cheese
1/2ts Lemon zest
100g Sugar
20g Plain flour
3 Eggs
1/8ts Salt
1/2ts Vanilla extract

Instructions

After crushing Daize, add sugar and salt and mix, then add melted butter and mix.
Place on the bottom of the oven pan and bake in an oven preheated to 180 degrees for 10 minutes.
Put ricotta cheese, lemon zest, and sugar in a bowl and mix.
Divide the eggs one by one and mix, then add salt and vanilla extract and mix.
Pour into an oven pan and bake in an oven preheated to 160 degrees for 60 minutes.
Cool in the refrigerator for at least 3 hours.

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