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Ricotta Cheesecake

A light and airy Ricotta Cheesecake infused with the warmth of memories, featuring a luscious blend of fresh ricotta and sweet condensed milk.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 grams maisena biscuits
  • 100 grams melted butter
For the filling
  • 400 grams fresh ricotta
  • 1 can condensed milk (395 grams)
  • 200 grams cream milk Used for a creamy texture
  • 3 pieces eggs
  • 1 teaspoon vanilla essence

Method
 

Preparation
  1. Crush the maisena biscuits into a fine powder and mix with melted butter to form a dough.
  2. Press the mixture firmly into the bottom of a removable rim shape to create the crust.
  3. In a blender, combine fresh ricotta, condensed milk, cream milk, eggs, and vanilla essence. Blend until smooth.
  4. Pour the filling over the biscuit base and level the surface.
Baking
  1. Preheat the oven to 180°C (356°F).
  2. Bake the cheesecake for 40 to 45 minutes, until the center is lightly firm.
  3. Remove from oven and let cool before refrigerating for at least 4 hours.

Notes

For serving, consider topping with fresh berries or a drizzle of honey. Store wrapped in plastic or in an airtight container in the refrigerator for up to 5 days.