Vanilla ricotta cheesecake

Ingredients

Base:

• 200 g speculoos biscuits
• 60 g softened butter

Cream:

• 500 g ricotta
• 2 eggs
• 1 tbsp all-purpose flour
• 50 g sugar
• 1 tsp vanilla extract

Decoration:

• caramel
• peanuts
• speculoos powder

Materials

• Food chopper (optional)
• 7-inch-diameter springform pan (3.5 inches high)

Preparation

• Preheat your oven to 410°F. Put the speculoos in a blender and blend to a powder. Add the softened butter and blend again.
• Line the bottom of the springform pan with parchment paper. Pour the speculoos mixture into the pan and press the biscuits down starting from the bottom and working up the sides.
  
• Bake for 10 minutes at 410°F. Remove from the oven and let cool.
• Prepare the cream: mix the ricotta with the eggs, then add the sugar, vanilla, and flour, and mix well until combined.
  
• Lower the oven temperature to 300°F. Pour the ricotta mixture over the biscuit base.
• Bake for about 45 minutes at 300°F. Check and extend the baking time if necessary. Let cool completely before removing from the pan and decorating.
  
• Decorate the cheesecake. We chose to drizzle it with caramel, sprinkle with speculoos powder, and add some peanuts on top. What about you?

Cookware

Attributes

Questions

Photos of members who cooked this recipe