Because of the contrast of textures and flavors, the cheesecakes are elegant and irresistible. They are a perfect dessert for any occasion, being creamy and crunchy, semi-sweet and beautifully presented. However, as is often the case with many sweets, cheesecake contains a significant number of calories that, despite its delicious taste, not everyone is willing to consume.
- 500 grams of ricotta
- 250 grams of whole grain cookies
- 3 eggs
- 110 grams of butter
- 130 grams of sugar
- 1 lemon (zest)
- Crush the cookies thoroughly until they form a fine crumb. In a double boiler or microwave, melt the butter. Pour the butter over the cookies and stir vigorously until the mixture resembles a clumpy dough. If you think it's necessary, add a little more butter.
- Fill the mold halfway with cookie dough. Spread the dough on the surface and press it down with your fingers to form the ricotta cheese cake's base. Refrigerate for 30 minutes. Grease the mold ahead of time. Much better if the container is nonstick.
- Separate the whites from the yolks, however, and set them aside separately. Then, mount the whites all the way to the point of snow. Reservation. Room temperature eggs are required.
- In a separate bowl, cream together the yolks and sugar until smooth. You can use either manual or electric stirrers to beat the mixture.
- Then, grate the lemon skin and drizzle it over the mixture. Continue with the ricotta cheese cake recipe after stirring.
- To the preparation, add the ricotta cheese. Beat at a medium speed without pausing until smooth.
- Place the snowy whites on top of the creamy yolks. If the bowl is too small, use a larger one. Add the whites in small increments until completely incorporated into the yolks. From the bottom of the bowl, make a gentle, enveloping movement upwards. To avoid beating the mixture, use a silicone spatula or a wooden spoon to do so.
- For 10 minutes, preheat the oven to 175°F. Remove the ricotta cheese cake base from the refrigerator and top with the previous preparation. Bake for about 50 minutes, or until the top of the cake is golden brown. Refrigerate for at least two hours before tasting. For this recipe, I recommend using a mold release mold.
- What a pleasure! Are you kidding me? This dessert is much lower in calories than traditional cheesecake. This is due to its ingredients, which include ricotta cheese, whole grain crackers, and a low sugar content. Even if you want to make it lighter, you can replace the sugar with a sweetener of your choice. Is there anything else you could want from this ricotta cake recipe?
- I used blackberries and mint to garnish this delicacy. In addition, for those who want to go all out, I served the individual portions with a red plum jam. Believe me, the contrast is spectacular, with nothing cloying and infinitely delicious. You must go through it!
In your mouth, the contrast of flavors and textures is almost indescribable. A crunchy base with a creamy cheese filling. A sweet topping with refreshing semi-acid notes, on the other hand, is optional (blackberries and jam). I strongly recommend that you try this delicious and simple baked ricotta cheese cake. If you make it, you must share it with us. We'll adore it!
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 431Total Fat 26gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 119mgSodium 274mgCarbohydrates 41gFiber 1gSugar 27gProtein 11g