How to Make Irresistible Ricotta Cheesecake | Vincenzo's Plate

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with additional flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar fat content.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

Add all dry ingredients (flour, icing sugar, sea salt, baking powder) to a mixing bowl and mix until combined.

Make a well in the center of the dry ingredients and add full cream milk.

Crack in 4 egg yolks and add lemon zest and vanilla bean paste.

Cut softened unsalted butter into the mixture and mix until a soft dough forms.

Knead the dough slightly and separate it into 2/3 for the base and sides, and 1/3 for the lid.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Pass the ricotta through a sieve to achieve a smooth texture.

Combine the sieved ricotta with caster sugar and mix well.

Cover the ricotta mixture with plastic wrap and keep it in the fridge until the pastry is ready.

Roll out the pastry dough to fit a 21 cm cake tin, ensuring it is wide enough to cover the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens