u003cstrongu003eAuthentic Italian Ricotta Cheesecake Recipeu003c/strongu003e
Have you ever tried ricotta cheese instead of cream cheese as the main ingredient to bake a cheesecake? If not, you are missing something extraordinarily flavorful. Italian ricotta cheesecake is a crestless cake with honey and toasted almond topping. For extra flavor, you may consider fresh fruits like berries.u003cbru003eIt offers a light and soft texture without feeling too heavy. If you find cheesecakes against your restricted diet plan, try this amazing recipe, which has low fat and sugar content. Like an expert chef, stay here to learn how to bake it at home.
Ingredients
- Almond Flour | 2 ½ cups
- Sugar | 1 tablespoon
- Unsalted butter | 3 tablespoons
- Salt | As required
- Cream cheese | 1 pound
- Honey | Half cup
- Sugar | 1 cup
- Eggs | 5
- Lemon | 1
- Fresh berries | 1 pound
- whole milk ricotta cheese | 2 pounds
- Toasted almonds | Half cup
- Cornstarch | 2 tablespoons
Instructions
- Use a food processor to prepare a smooth batter of almond flour, butter, salt, and sugar.
- Use a 9” baking pan and spread the batter in the base to have a crispy and crunchy foundation.
- Use an electronic mixer to have a fluffy texture of cheese cream and sugar. Set the speed to high for perfect whipping.
- Pour in the ricotta cheese into the fluffy mixture and turn on the mixer for 4 to 5 minutes more.
- Now, add 1 beaten egg and turn on the mixer for whipping.
- At the end, add cornstarch and lemon juice with zest and mix it with a spatula. Your batter is now ready.
- Spread the batter over the almond-based mixture.
- Preheat the oven to 350° and place the pan inside. Bake for 1 hour and 20 minutes until the center of the batter is left a little bit.
- Turn off the oven and keep the cake inside for more time to cook the center of the batter. After it is completely done, let it cool.
- Pour honey with toasted almonds on the top and place fresh berries for the final look.