Ricotta cheesecake

Ricotta cheesecake, a dessert which takes a little time to make but provides great satisfaction. You need to make a pastry, a custard and a cream cheese to create this delicious cake in three layers, and they all go in the oven together. Try it and you will find that you win over even the die-hard chocolate lovers or those who normally only eat Grandma’s cake!


  • butter 100 grams
  • sugar 380 grams
  • eggs 2 units
  • egg yolks 3 units
  • ricotta cheese 500 grams
  • Italian 00 flour 300 grams
  • yeast 7g baking powder
  • milk 500 millilitres
  • liqueur A tablespoon of limoncello

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120 minutes Total time
60 minutes Active time
Serves 8 persons
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The day before - or at least one hour before – make an Italian-style custard with half a litre of milk, 3 egg yolks, 80g of sugar and 50g of flour. Set it aside so it cools. Then prepare a shortcrust pastry, working together 100g butter, 100g sugar, 1 egg, 250g of flour and half a sachet (7g) of baking powder. Wrap in cling film and leave in the refrigerator for half an hour. Then it’s the turn of the cream cheese: mix the ricotta cheese with 200g of sugar and one egg. Preheat the oven to 160°C. Roll out and transfer the pastry into a baking mould at least 4 cm high. Spread the custard over the entire surface of the pastry and then cover with the cream cheese mixture. Bake for 1 hour at 160°C until the surface begins to brown slightly.

As you add a little baking powder to the pastry, bear in mind that you'll need to leave a small space at the edge of the mould for the pastry to expand slightly. Also, don’t put the custard on the pastry whilst it’s still hot - in fact, it should be at room temperature! Another tip: if you prepare the filling in advance, cover it with cling film so it doesn’t create an annoying ‘skin’.
Cheesecake is so named because it is prepared with cheese, in this case ricotta. Traditionally there are two types of cheesecake, baked and uncooked. This is the cooked version.

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