Easy Italian Baked Ricotta Cheesecake
I am beyond excited to indulge in the delight that is the Easy Italian Baked Ricotta Cheesecake!
This divine dessert embraces the essence of Italian cuisine with its rich, creamy texture and decadent flavors.
My easy recipe will guide you through the steps of making this tasty treat, without much effort.
You probably already have all the ingredients in your kitchen, so you can enjoy this dish with your loved ones!
The secret to this amazing dessert is the cooking method, which results in a tender and fluffy cheesecake.
All you need to do is mix ricotta, a bit of butter, and semolina.
It’s best to let this mixture sit for a while, allowing the semolina to swell.
This way, the cheesecake will be smooth and won’t have any unpleasant particles that stick to your teeth.
Each bite of this delicacy will melt in your mouth with creamy tenderness.
But here’s the real secret: the yogurt on top.
This thin layer of yogurt gives the cheesecake a golden-brown color and adds a delicious taste.
Just 10 minutes before it’s done baking, brush the cheesecake with yogurt and let it continue baking in the oven.
A touch of butter will give it a silky texture. Treat your loved ones to this amazing ricotta dessert!
The velvety-smooth ricotta cheese has a delicate yet luscious taste into every bite.
It creates a culinary masterpiece that will transport your taste buds to the streets of Italy.
Your family will be pleasantly surprised by this fabulously Easy Italian Baked Ricotta Cheesecake!
For an even more delightful experience, serve it with a dollop of yogurt or sour cream.
And if you have a sweet tooth, you can top the finished cheesecake with your favorite jam.
And don’t worry if you’re not a fan of raisins, you can simply leave them out.
Whether enjoyed as an after-dinner treat or served at a special occasion, this Italian Cheesecake is sure to impress and provide an unforgettable experience for all who have the pleasure of savoring it.
Easy Italian Baked Ricotta Cheesecake
Ingredients:
- Ricotta – 1 package (250 g)
- Semolina – 1/4 cup (50 g)
- Sugar – 1/4 cup (50 g)
- Vanilla sugar – 1 sachet (10 g)
- Eggs – 1 pc. (50 g)
- Salt – 1/6 tsp. (1 g)
- Raisins – 2 tbsp. (18 g)
- Melted butter – 2 tbsp. (28 g)
additionally
- Sour cream
- Jam
Cooking steps:
- Place the ricotta in a large bowl, add melted butter, and blend with an immersion blender until creamy. Add semolina to the ricotta mixture and mix thoroughly. Leave for 15-20 minutes for the semolina to swell.
- Place eggs in a medium bowl, add sugar, vanilla sugar and salt, beat with a mixer until a fluffy pale mass is obtained.
- Add raisins to the ricotta mass, mix well. Place the egg mixture into the ricotta mixture with raisins and mix gently.
- Place the resulting dough in a 16cm x 16 cm square baking dish, pre-greased with butter and sprinkled with semolina.
- Bake in a preheated oven at 180⁰C (350⁰F) for 30 minutes. Then, 10 minutes before the end of baking, place yogurt on top, spread evenly in a thin layer, and continue baking. Leave the cheesecake in the baking dish to cool to room temperature.
- Serve the finished ricotta cheesecake with yogurt and jam.
I make mini cheesecakes in my muffin pan! It’s convenient for children to take with them for snacks. They are very filling!
Thanks a lot to you Lauryn. I’m so happy you liked it.