Baked Ricotta Cheesecake Recipe

Photo: Fig and Cherry

Made with a light biscuit base, the ricotta gives the baked cheesecake a slightly less dense texture, but it’s still beautifully rich and creamy. Just like cheesecake should be.

Served with a pureed raspberry sauce which adds a nice tart contrast, this ricotta cheesecake is an absolute delight.

What’s more, this is an easy baked cheesecake recipe too. Not convinced about that? Read on…

If you’ve always shied away from baking cheesecakes, with or without ricotta, you should take heart from this post.

Believe it or not, this was Christie at Fig and Cherry’s first experience with baking a cheesecake. Christie had always opted for no-bake cheesecakes prior to this recipe – but just look how well it turned out.

The gorgeous raspberry sauce is made here with frozen raspberries, so it’s perfect for any time of the year. Of course you could substitute any kind of berries you please. Blackberries would give an amazing rich color and deep flavor and blueberries would be sensational too.

This great Baked Ricotta Cheesecake recipe is from the kitchen of Fig and Cherry.

If it’s cheesecakes you’re looking for we can help you out. If you fancy a more traditional baked cheesecake recipe today, how about this very popular NY Style Cheesecake Recipe with Glazed Fresh Berries.

Baked Ricotta Cheesecake Recipe

 

Ingredients

For the Cheesecake Biscuit Base:

• 200g (about 14) plain digestive biscuits
• 55g (1/4 cup) caster sugar
• ½ teaspoon ground cinnamon
• 75g butter, melted

For the Baked Ricotta Cheesecake Filling:

• 500g cream cheese
• 300g fresh ricotta cheese
• 220g (1 cup) caster sugar
• 1 teaspoon vanilla bean paste
• 125ml (1/2 cup) soymilk
• 3 eggs

For the Berry Sauce:

• 150g raspberries, fresh or frozen
• 250ml (1 cup) soymilk

Instructions

1. For the full recipe visit: Baked Ricotta Cheesecake recipe.

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