What can you cook with ricotta? We open the cookbook and find many varied and delicious recipes. What to choose and how to pamper your loved ones? Make an awesome ricotta cheesecake.
The dish is suitable for dessert and a festive table.
It is necessary
- For the basics.
- Flour (preferably sifted) - 130 grams,
- butter - 50 grams,
- egg,
- sugar - 3 tbsp. spoons,
- baking powder - 1 teaspoon.
- For the cheese filling.
- Ricotta - 500 grams,
- eggs - 3 pcs,
- sugar - 120 grams,
- lemon juice - 2 tablespoons
- finely grated zest of one lemon,
- vanilla - 1 pod or a pinch of vanillin.
Instructions
Step 1
Cut the butter into slices and leave for 20-30 minutes to soften naturally. Beat the softened butter until fluffy, add granulated sugar and knead until it is completely dissolved. Pour in the egg and beat until smooth.
Introduce flour into the whipped mass and begin to knead a smooth dough. Wrap the finished dough in a bag or cling film (as it is more convenient for anyone) and put it in the refrigerator for 20 minutes.
Step 2
After about half an hour, we take out the chilled shortbread dough, remove the film and roll it out in the form of a circle. Transfer the circle of dough to a baking dish, distribute it evenly and form a 3 cm side. We pierce the dough as often as possible. Cover the dough pan with foil and refrigerate for 25-35 minutes. After the indicated time, we take out the form and cover it with parchment and add the peas (this is necessary so that the dough does not rise).
Step 3
We bake the base in the oven for 15 minutes (set the temperature to 200 degrees). We take out the form, pour out the peas and remove the paper. We put the mold with the main one in the oven for 10 minutes, after which we leave it to cool.
Step 4
Cooking the filling.
Combine ricotta and sugar in a bowl, mix with a whisk (do not use a mixer) until smooth. Add one egg, mix, add the second and third. Pour in lemon zest and pour in two tablespoons of lemon juice, mix. Stir with a whisk so that the filling does not crack.
Pour the filling into the mold with the base. We wrap the walls of the form in foil, place it on a large saucepan with boiling water. We put the pan with the mold in the oven and bake the cheesecake in a water bath at 160 degrees for one hour.
Step 5
After an hour, turn off the oven and slightly open the door. Leave the cheesecake inside the oven until it cools completely.
Remove the cooled cheesecake from the oven. We carefully pass the knife along the walls of the mold (it is necessary so that the filling does not crack during further cooling). Cover the finished cheesecake with plastic wrap and leave it in the refrigerator until morning.
Step 6
Cut the cheesecake into slices and serve for breakfast along with aromatic tea. Cheesecake with ricotta is perfect for a festive table.
