Hi!
Creamy Ricotta Cheesecake.
Today, I’m sharing a recipe for Creamy Ricotta Cheesecake, a dessert in its simplest and most classic form. This cheesecake is all about rich, creamy texture and pure flavor, with no unnecessary complications – just easy steps and perfect results every time!
Since we’re in the middle of raspberry season, fresh, juicy raspberries are the ideal topping. Their slight tartness beautifully enhances the cheesecake’s delicate flavor, and they look absolutely stunning. Try it for yourself – it’s hard to find a better dessert for these warm summer days!
- 2 cups of fresh, whole milk ricotta cheese
- 3/4 cup xylitol granulated sugar / or any
- Zest of 1 lemon
- 1 teaspoon vanilla extract – no add
- 4 large eggs, separated
- A pinch of salt
- Optional: Fresh fruits, nuts, or chocolate chips for topping
Instructions:
Preheat your oven to 163°C.
Blend the ricotta until smooth, then mix with sugar, lemon zest, and vanilla extract.
Add the egg yolks one at a time, ensuring each is well incorporated before adding the next.
After that, in a separate bowl, beat the egg whites with a pinch of salt to soft peaks and gently fold them into the ricotta mixture.
* This step is crucial for achieving the light, airy texture that makes this cheesecake so delightful.
Finally, pour the mixture into a prepared pan and bake until set, about 45-50 minutes.
Enjoy !
