Ricotta Cheesecake with Raspberries
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
It is very important to use high-quality shortbread cookies, as they set the flavor for the cake. I used classic Scottish shortbread cookies, and the result exceeded all expectations.
Ingredients
- Shortbread Cookies - 8.8 oz
- Butter - 2.6 oz
- Ricotta cheese - 17.6 oz
- Sugar - 6 oz
- Chicken Egg - 3 pieces
- Vanilla salt - 1 tablespoon
- Citrus Zest Mix - 1 tablespoon
- Salt - 1 tablespoon
- Raspberry leaves - 14.1 oz
Step by Step guide
Step 1
Crush the cookies into crumbs using a blender. If you don't have a blender, you can place the cookies in a plastic bag and crush them with a rolling pin.
Step 2
Melt the butter and mix it with the cookie crumbs.
Step 3
Preheat the oven to 320°F.
Step 4
Transfer the mixture into a mold with a diameter of about 30 cm, press it down firmly, cover with plastic wrap, and place it in the refrigerator.
Step 5
Beat the ricotta with sugar, zest, vanilla sugar, and salt using a mixer. While continuing to beat, add the eggs one at a time.
Step 6
Remove the cookie crust from the refrigerator, spread the cottage cheese mixture on top, and bake for 1 hour.
Step 7
Remove the finished cheesecake from the oven, let it cool, and top it with fresh raspberries.
Step 8
Before serving, keep the cake in the refrigerator — this will enhance its flavor.
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