Italian ricotta cheesecake is a light and authentic version of Neapolitan and Roman cuisine, where fresh ricotta replaces American cream cheese. It is scented with lemon and limoncello like the Napoletana pastiera. It is an Easter dessert and family Sundays in Italy.
Italian
Italian ricotta cheesecake
Italian ricotta cheesecake with lemon, limoncello and light texture.
- Italy
- Dessert
- Vegetarian
- Light
- medium
35 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 365 kcal
- Protein 12 g
- Fiber 0 g
- Carbohydrates 28 g
- Fat 22 g
- Sodium 280 mg
Story behind the dish
Preparation
Italian ricotta cheesecake is a preparation from Italy with medium difficulty. Reserve about 85 minutes in total (35 for mise en place and preparation, 50 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g crushed savoiardi biscuits.
- Have ready: 80 g of melted butter.
- Have ready: 750 g drained fresh ricotta.
- Have ready: 150 g of sugar.
- Have ready: 4 eggs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Drain ricotta in a fine strainer for at least 2 hours; press to…
Drain ricotta in a fine strainer for at least 2 hours; Press to remove whey.
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Prepare savoiardi base with butter; refrigerate mold
Prepare savoiardi base with butter; refrigerate mold.
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Beat ricotta with sugar until smooth; add eggs one by one
Beat ricotta with sugar until smooth; add eggs one by one.
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Add zest
Add zest, limoncello, vanilla, flour and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Pour over base and bake at 165 C for 45-50 minutes until set.
Pour over base and bake at 165 C for 45-50 minutes until set.
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Cool and refrigerate; sprinkle icing sugar and decorate with mint
Cool and refrigerate; Sprinkle icing sugar and decorate with mint.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with acacia honey and toasted almonds.
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