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Ricotta cheesecake


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20cm round springform pan


  • 45g flour
  • 15g almond flour
  • 1/4 tsp cinnamon
  • 70g sugar
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 20g butter
  • 1 egg
  • 60g yogurt
  • ~ After baking:
  • 25g water
  • 2 tbsp lemon juice
  • 1/4 tsp almond extract
  • 1 tsp roes water
  • 1 tbsp brandy


 Cheesecake batter:

  • 3 eggs, separated
  • 110g sugar
  • 250g ricotta
  • 200g full fat sour cream
  • 40g yogurt, or more sour cream for a richer cake
  • 20g cornstarch
  • 1/2 tsp vanilla
  • 1/6 tsp cinnamon
  • 1/2-1 tsp fine orange or lemon zest
  • 1/8 tsp salt
  • After baking: 1 tsp rose water


  • A couple tbsp yogurt or sour cream mixed with 1/2 a tsp of sugar
  • Fresh fruit


To make the base, blend together the dry ingredients.

Blend in the butter until uniform.

Mix in the egg and yogurt.

Grease the pan and pour in the batter.

Bake at 170dC for about 20 minutes, until cooked through (clean skewer).

Chill a bit and pour the lemon juice, water, brandy and extracts on top.


Prepare an oven with a water bath, preheated to 190dC.

To make the cake batter, mix the yolks, ricotta, sour cream, yogurt, starch, vanilla, cinnamon, zest and salt. Mix well.

Separately, whisk the egg whites and sugar and soft, flexible peaks. Avoid reaching hard peaks.

Fold the egg foam into the cheese batter.

Pour into the pan, on top of the base.

Bake for 5 minutes, ideally with the oven fan turned on.

Reduce the oven to 140dC and turn off the fan.

Bake for apx 50-70 minutes, until slightly golden, the center still a bit soft.

Remove from the oven, cover, and let chill.

Drizzle rose water, cover with yogurt and fruits. Refrigerate overnight, at least 14 hours.

If desired, top with a few hazelnuts/almonds before serving.











  • Thanks 4

~ Shai N.

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