Vanilla ricotta cheesecake
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 ↓
Ingredients
Base:
Cream:
Decoration:
Materials
- Blender (optional)
- Springform pan 7 inches in diameter (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?
Observations
What makes vanilla ricotta cheesecake different from traditional cheesecake?
Vanilla ricotta cheesecake uses ricotta cheese instead of cream cheese, resulting in a lighter texture and a unique flavor profile that is both creamy and slightly tangy.
Can I substitute the speculoos biscuits in the base?
Yes, you can substitute speculoos biscuits with other types of cookies like graham crackers or digestive biscuits, but the flavor will vary slightly.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will continue to firm up as it cools.
What are some variations I can try for decorating the cheesecake?
You can experiment with different toppings such as fresh fruits, chocolate ganache, or whipped cream to add your personal touch to the cheesecake.
Is it necessary to let the cheesecake cool completely before removing it from the pan?
Yes, allowing the cheesecake to cool completely helps it set properly and reduces the risk of cracking or breaking when you remove it from the pan.
Nutrition
- Carbo: 52.6g
- Total fat: 27.2g
- Saturated fat: 15.9g
- Proteins: 17.8g
- Fibers: 1.5g
- Sugar: 22.6g
- ProPoints: 14
- SmartPoints: 22
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