Ricotta cheesecake Recipe

Ricotta cheesecake

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1 cup walnut pieces-toasted
10 tbsp butter
2/3 cup sugar
5 eggs, separated
zest of 1 orange
2/3 ricotta cheese
6 tbsp flour

For topping:
1/4 cup apricot jam
2 tbsp brandy
2 oz unsweetened chocolate, coarsely grated

How to make Ricotta cheesecake

1. Cream butter and 1/2 cup sugar. Add the egg yolk, orange zest,ricotta , flour and walnuts. Mix well.
2. Whisk egg white with remain sugar till stiff.
3. Carefully fold in half of the white into butter mixture and blend light with metal spoon and then add the other half and blend again. Not too much.
4. Pour into a greased spring-form tin and bake at preheated (375 F) for 30 mins. Let cake cool in the tin before turning out.
5. Transfer cake to serving plate , And top with Apricot jam mixture and then sprinkle chocolate curls and extra chopped walnuts if desire.

Note : for topping, heat jam with 1 tbsp water and brandy.

Question from the Chef

“what is your favourite cheesecake?”

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