Vanilla ricotta cheesecake

Name: Vanilla ricotta cheesecake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: En
Ingredients: 200 g speculoos biscuits; 60 g softened butter; 500 g ricotta; 2 eggs; 1 tbsp all-purpose flour; 50 g sugar; 1 tsp vanilla extract; caramel; peanuts; speculoos powder

vote now

Dessert

6 servings

Very Easy

55 min

Are you a cheesecake fan? Here’s a new recipe that will bring you joy: vanilla ricotta cheesecake! It’s all on a base made from speculoos biscuits and topped with caramel and peanuts. You’re in for a treat for dessert! We’ll guide you through all the steps below ↓

Materials

Blender (optional)
Springform pan 7 inches in diameter (3.5 inches high)

Preparation

Preparation10 min

Cook time45 min

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?