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Shellfish-Free
Baked Ricotta Cheesecake
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Recipe

12 INGREDIENTS • 10 STEPS • 2HRS 45MINS

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.
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Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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.
2HRS 45MINS
Total Time
$2.31
Cost Per Serving
Ingredients
Servings
6
US / Metric
Digestive Biscuit
2 1/2 cups
Digestive Biscuits
Butter
2/3 cup
Butter, melted
Ricotta Cheese
2 1/2 cups
Ricotta Cheese
Caster Sugar
3 Tbsp
Caster Sugar
Lemon
1/2
Lemon, zested
1 tsp zest per 6 servings
Ground Cinnamon
1 pinch
Ground Cinnamon
Vanilla Extract
1/2 Tbsp
Vanilla Extract
Egg
1
Egg
Heavy Cream
1 1/4 cups
Heavy Cream
Powdered Confectioners Sugar
2 Tbsp
Powdered Confectioners Sugar
Dark Chocolate
to taste
Dark Chocolate, grated
Fresh Strawberry
to taste
Fresh Strawberries, sliced
Nutrition Per Serving
VIEW ALL
Calories
740
Fat
56.8 g
Protein
10.5 g
Carbs
46.5 g
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Baked Ricotta Cheesecake
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Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
Cooking InstructionsHide images
step 1
Into a food processor, add Digestive Biscuits (2 1/2 cups). Process into fine crumbs, then transfer to a bowl.
step 2
Add Butter (2/3 cup) and mix well to combine. Press mixture firmly into the bottom of a pie dish.
step 3
Place the base into the fridge overnight to set.
step 4
The next day, preheat oven to 355 degrees F (180 degrees C).
step 5
Into a bowl, add Ricotta Cheese (2 1/2 cups), Caster Sugar (3 Tbsp), Vanilla Extract (1 tsp), and Egg (1), zest from Lemon (1/2) and Ground Cinnamon (1 pinch). Mix by hand until smooth.
step 6
Scoop the ricotta mixture onto the pie base. Smooth out the top then bake for 30 minutes in the preheated oven.
step 7
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.
step 8
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.
step 9
Frost the cheesecake with the cream.
step 10
Sprinkle with Dark Chocolate (to taste) and decorate with Fresh Strawberries (to taste). Serve in slices.
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Tags
Shellfish-Free
Vegetarian
Dessert
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