New York Cheesecake with Ricotta
Baking and Desserts | European cuisine
⏳ Time
2 hours + 6 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
New York Cheesecake with Ricotta
Ingredients
- Shortbread Cookies - 10.6 oz
- Butter - 5.3 oz
- Sugar - 3.5 oz
- Ricotta cheese - 17.6 oz
- Farm fresh eggs - 3 pieces
- Citrus Zest Mix - 1 tablespoon
- Vanillin - a pinch
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Crush the cookies into crumbs, add melted butter, mix thoroughly, and let the cookies soak.
Step 3
Spread the mixture into a baking dish, evenly distribute the crumbs across the bottom and sides using your fingers. Place the dish in the oven for 10 minutes. Then remove and let the crust cool.
Step 4
Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form. In another deep bowl, place the ricotta and add sugar, gently mix, then add the yolks, lemon zest, and vanillin. Carefully fold the whipped egg whites into the cheese mixture.
Step 5
Pour the resulting mixture into the baking dish with the crust, ensuring that the edges of the crust are higher than the cheese mixture.
Step 6
Place the baking dish in the oven and bake for 1 hour at 338°F. After an hour, the cheesecake should not be completely set; the center will be slightly liquid. Leave the finished cheesecake to cool in the slightly open, turned-off oven.
Step 7
Place the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
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