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Servings:

Baked Ricotta Cheesecake

This mouthwatering baked cheesecake recipe made with ricotta, strawberries, and chocolate is sure to be a crowd-pleaser! The secret is in letting the crust set overnight.

Total Time

2hr 45min

0.0

0 Ratings

Author: Vincenzo's Plate

Servings:

Ingredients

•

2 1/2 cups

Digestive Biscuits

•

5.5 oz

Butter , melted

•

2 1/2 cups

Ricotta Cheese

•

3 Tbsp

Caster Sugar

•

1/2

Lemon , zested

•

1 pinch

Simply Organic Cinnamon, Ground

•

2 tsp

Vanilla Extract

•

Eggland's Best Classic Egg

•

1 1/4 cups

Heavy Cream

•

2 Tbsp

Powdered Confectioners Sugar

•

to taste

Dark Chocolate , grated

•

to taste

Fresh Strawberries , sliced

Cooking Instructions

Into a food processor, add Digestive Biscuits (2 1/2 cups) . Process into fine crumbs, then transfer to a bowl.

Add Butter (5.5 oz) and mix well to combine. Press mixture firmly into the bottom of a pie dish.

Place the base into the fridge overnight to set.

The next day, preheat oven to 355 degrees F (180 degrees C).

Into a bowl, add Ricotta Cheese (2 1/2 cups) , Caster Sugar (3 Tbsp) , Vanilla Extract (1 tsp) , and Eggland's Best Classic Egg (1) , zest from Lemon (1/2) and Simply Organic Cinnamon, Ground (1 pinch) . Mix by hand until smooth.

Scoop the ricotta mixture onto the pie base. Smooth out the top then bake for 30 minutes in the preheated oven.

Once you take it out of the oven, let cool for a bit and then place the baked cheesecake into the refrigerator for 2-3 hours, or up to overnight.

Into a bowl, add Heavy Cream (1 1/4 cups) , Powdered Confectioners Sugar (2 Tbsp) , and Vanilla Extract (1 tsp) . Beat with a hand mixer until light and fluffy.

Frost the cheesecake with the cream.

10.

Sprinkle with Dark Chocolate (to taste) and decorate with Fresh Strawberries (to taste) . Serve in slices.

Nutrition Per Serving

CALORIES

740

FAT

56.8 g

PROTEIN

10.5 g

CARBS

46.5 g