Italian Lemon Ricotta Cheesecake
This delightfully Italian take on the classic cheesecake has been shared with us by Sophia Handschuh from Thermomix Baking Blogger. Your guests are sure to be delightfully stuffed after finishing their Italian feast with this wonderful treat.
Recipe Tester Feedback: "This is close to the kind of wonderful ricotta cheesecake you can buy in Sydney, Australia that people queue for. It's easy to make - you just need time. Actually, no, you need patience - waiting so you can devour it later!" - Gail
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 30 minutes + 8 hours cooling time
Cooking Time 1 hour 15 minutes
Can be frozen
- butter - 50g, plus extra for greasing
- digestive biscuits - 100g (*can use GF plain sweet biscuits)
- Cheesecake filling:
- mascarpone cheese - 500g
- ricotta cheese - 1kg, full-fat
- eggs - 5
- caster sugar - 150g
- lemon - 1, juice and zest only
- vanilla - 1/2 tsp, extract
- Preheat the oven to 150C. Triple wrap a 23cm round springform pan with foil. Grease the sides of the tin with butter.
- Add the butter (50g) to the bowl. Program 4 minutes / 50C / Speed 2, or until melted.
- Add the biscuits (100g) to the bowl. Mill Speed 10 / 10 seconds.
- Transfer the biscuit mixture to the tin and gently press it down into the base, corners and slightly up the sides.
- Clean and dry the bowl.
- Boil a kettle full of water.
- If you need to make your own caster sugar, add sugar (150g) and grind Speed 9 / 3 seconds. Set aside.
- In the clean, dry mixer bowl, place the mascarpone (500g). Mix Speed 4 / 20 seconds.
- Add the ricotta cheese (1kg), eggs (5), caster sugar (150g), lemon zest (from 1 lemon), lemon juice (from 1 lemon) and vanilla (1/2 tsp) to the bowl. Program 1 minute / Speed 5, using your spatula to help process the mixture through the lid.
- Pour the filling onto the biscuit crust and even out with a spatula.
- Put the springform pan inside a large roasting pan and transfer to the oven.
- Fill the roasting pan with boiling water, up to about 4cm up the side of the springform pan. This will create steam and allow the cake to bake evenly. Bake in the oven for 1 hour 15-25 minutes. It should be lightly browned and still wobble in the middle.
- Once baked, turn off the oven and leave the cake inside for 1 hour.
- After that, remove from the oven and place on a wire cooling rack to cool down completely.
- Once cool, remove from the tin and place in the fridge for at least 4 hours before eating. Enjoy!