Cheesecake ricotta e miele

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: soft cheese

Greek yogurt lowers fat content while adding tang.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

graham cracker crumbs

💰Cheaper: digestive biscuits

Digestive biscuits are often more accessible.

Preheat the oven to 325°F (160°C).

Prepare a springform pan by greasing it with butter and lining the bottom with parchment paper.

Mix ricotta cheese and cream cheese in a large bowl until smooth and creamy.

Add sugar, eggs, vanilla extract, lemon zest, and lemon juice. Blend until well combined.

In a separate bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Mix until crumbly.

Press the crumb mixture into the bottom of the prepared pan to form a crust.

Pour the ricotta mixture over the crust, smoothing the top with a spatula.

Bake in the preheated oven for 50-60 minutes, until the center is set and slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and let cool completely at room temperature.

Chill in the refrigerator for at least 4 hours, preferably overnight.

Before serving, dust the top with powdered sugar and garnish with fresh fruit and mint leaves.

Cooking Techniques

Spice Level:

Allergens