Ricotta Cheesecake

Ricotta Cheesecake

Cheesecake is my favourite among cakes. And I love it no matter the flavour; banana, pumpkin or >


  • amaretto cookies
  • 4 spoons of butter

Preparing the bottom layer:

Mix the cookies in a food processor, you should get around 1 and 1/4 cup of cookie crumbs. Melt the butter and add to cookie crumbs. Mix again. Prepare your cheesecake form. Put baking paper on the bottom and smear the form with butter. Then dust with flour. It should be a round form, 22 cm. Arrange your cookie crumbs mixture inside the form so it makes a bottom layer for the cheesecake. Preheat the oven to 165C and bake the cookie mixture for 6-10 minutes. Take out of the oven and let it cool for 30 minutes. In the meantime prepare the ricotta mixture.


  • 1 kg ricotta cheese
  • 4 large separated eggs
  • 3/4 cups of sugar
  • 1/4 cups of rum
  • 1 spoon unbleached flour
  • lemon zest
  • 2 teaspoons vanilla extract
  • a pinch of salt

Combine together egg yolks with sugar, vanilla extract, rum, salt, lemon zest and flour. Separately put your ricotta cheese in a food processor and mix for around one minute until it becomes light and fluffy. Then gradually add to the egg mixture. Finally whisk the egg whites until you get whipped whites. Then add them gradually to ricotta mixture and mix carefully. Transfer your ready cheesecake layer onto the cookie crumbs and bake in a pre-heated oven for around 75 minutes at 165C. When ready you should cool the cake slowly so don’t take it out of the oven immediately, just leave the doors ajar and let it sit there until the temperatures even out. Let it rest for around 3 hours and once cooled put to fridge for a minimum of 5 hours. Take out of fridge 30 minutes before serving.

Recipe takes part in this contest (category: dolci e un caffé):

3 thoughts on “ Ricotta Cheesecake ”

The texture you got on this cheesecake looks absolutely perfect! Very few desserts beat a really good cheesecake and it looks like this recipe might just be a winner! It looks so smooth and light and creamy.

it is very light and creamy indeed. I can also add that the cheesecake itself is not too sweet but the amaretto cookie layer gives you quite a lovely contrast.

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