I love ricotta! It's delicate, light, soft, creamy, smooth and you can cook plenty of different things with it: cannelloni can be stuffed with ricotta and spinach; you can make pasta sauce with it; you can also make gnocchi with ricotta, adding to it some flour, eggs, pepper salt and parmesan. But ricotta, thanks to its sweet taste and creamy texture is used a lot to make creams and cakes. I love the crostata di ricotta and since my boyfriend loves cheesecake we made a deal: Ricotta Cheesecake!
The recipe it's my own "creation", meaning that I picked up one thing from one book or recipe and one from another one... but it came out well so I hope that if you read my post and decide to follow my recipe you'll get a good result like mine :)
Ingredients:
-300g ricotta
-200g plain cream cheese
-4 egg yolks
-4 egg whites
-250g sugar (I like it sweet and I don't put sweet topping on it. If you do you'd better use a bit less sugar)
-The juice of 3 lemons
-50g-60g butter
-100g-120g Speculoos cookies (or other dry cinnamon cookies)
-A round springform cake pan (those that you can open)
-Some non-stick baking paper
To make the base:
Preheat the oven turning it to 120°C
Cut the baking paper so that it fits perfectly into the baking pan.
Wet it a bit and put it into the baking pan.
Crush the cookies and put the crumbs into a blender so that the are very finely crushed.
Melt the butter in a non stick pan.
Add the cookie crumbs to the melted butter and stir it.
Put the mixture into the springform and put it into the oven for 10 mins.
Take it out of the oven and let it cool.
To make the filling:
Using an electric whisk stir the egg yolks with the sugar till the mixture gets "white".
Add the ricotta, the cream cheese and the lemon juice and stir the mixture till it's smooth and creamy.
In another bowl whip the egg whites until stiff.
Add the stiff egg whites to the creamy mixture you previously made paying attention to stir from the bottom to the top, to help the egg whites stay "fluffy".
Transfer the mixture you obtained into the springform (in which the base has cooled down in the meantime).
Baking:
Put the baking pan in the oven (120°C) and cook it for 40-60 mins.
Once the surface is gold and the center is set it means it's ready.
You can check if the center is set sticking a tooth-pick in it. if it comes out "clean" its ready.
Once it's ready you take the cake out of the oven and let it cool at least an hour before you put it into the fridge.
After at least 4hrs in the fridge you can remove it from the baking pan...
...And enjoy it!
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