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Italian Riccota Cheesecake

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.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 16 servings
Calories 451 kcal

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.

Notes

  • Preheat your oven to 425 and bake your batter for 10 minutes. After that, set the temperature at 200 and bake for 70 minutes more. This will give a super spongy and soft texture.
  • Try this simple hack for those facing crack issues during the cooling process. When your cake is completely baked within an hour, then let it be there for approximately 3 hours after turning off the flame. After that, let it cool at room temperature for one hour before putting it inside a refrigerator; you will get the mouthwatering cheesecake with all mild flavors.