Delicious Ricotta Cheesecake

We know the cheesecake that made from curd cheese, in this recipe we replace the curd cheese with ricotta and still containing other ingredients such as eggs, sugar and spices. 

 



Crust:
1 cup (100 grams) graham wafer or digestive biscuit crumbs
2 tablespoons (30 grams) granulated white sugar
1/4 cup (4 tablespoons) (57 grams) unsalted butter, melted
Filling:
20 ounces (2 1/2 cups) (570 grams) fresh whole milk ricotta, drained (See Note)
1 - 8 ounce (227 grams ) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
1 tablespoons (15 grams) cornstarch (corn flour)
4 large eggs, room temperature
Zest of 1 lemon or orange
1 1/2 teaspoons pure vanilla extract
Cran-Raspberry Sauce:
3 cups (300 grams) frozen unsweetened raspberries
2 cups (200 grams) fresh cranberries
1/2 cup (100 grams) granulated white sugar (or more to taste)
1 tablespoon cornstarch (corn flour)
Zest of a lemon or orange (optional)


Read more...