Super Easy Ricotta Cheesecake

  5 November 2010

There are not too many cakes that I would line up for but Haberfield’s Pasticceria Papa’s ricotta cheesecake is definitely one of them. Trawls thru mr google have been unsuccessful in procuring the recipe to recreate the sensational cheesecake. UNTIL NOW. I found this recipe from Gourmet Recipes who adapted it from a Donna Hay recipe and while this cheesecake doesn’t have the bready crust, the innards are soooo light and fluffy you’ll have to restrain yourself from eating the whole thing! I halved the recipe because I only had 1 tub of ricotta at home but if you’ve got the extra ricotta definitely make the whole cake! Also the recipe originally calls for 1 Tbsp of lemon rind but I have issues with lemon rind so I took it out.

Ingredients for HALF the recipe:
175g ricotta (Tamar Valley is a decent ricotta and less watery than the Perfecto brand)
250g cream cheese, room temperature
1/2 cup caster sugar
2 eggs
1/2 tsp vanilla extract

Preheat oven to 160°C. Beat the ricotta and cream cheese for 5–6 minutes or until smooth.

Add the sugar and the vanilla extract and beat for 3–4 minutes or until the sugar is dissolved.

Add the eggs one at a time, beating well after each addition.

Pour mixture into a lightly greased 22cm-round tin lined on the base and sides with non-stick baking paper. Place into a deep baking dish and pour in enough hot water to come half way up the sides of the tin. Bake for 45mins and then turn off the oven and leave the cake for another 15minutes (will help to stop the top cracking) Note: Cos I used half the recipe obviously 22cm tin would be too large so I used mini tins.

Mah uncracked baby! I had to foil my tins cos they were springform tins. If you do use springform tins make sure you use at least 4 layers of foil to stop the water from coming in from the bottom! Remove cheesecake from pan of water and allow to cool in the tin. Refrigerate for at least 2 hours before attempting to remove from tin.

So purdy

This is what happens when you don’t line the tin with baking paper! It WILL stick and be imposs to take off the bottom!

Also this is what happens when the piece of material you buy for $2 turns out to not be big enough to fill the screen when you take the photo haha

Mmm noms 😀 Hope this crazy weather clears up soon so you guys have an awesome weekend!

One thought on “Super Easy Ricotta Cheesecake”
  1. Sue says:

    This is an amazing cheesecake. My extremely fussy husband adores it. In a word Yum!

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