DESSERTS RECIPES CHRISTMAS RECIPES

Baked Ricotta Cheesecake

Baked Ricotta Cheesecake

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

3.6 based on 18 ratings.

Ingredients

  • Base
  • 180 g Plain Sweet Biscuits crushed
  • 1 cup Desiccated Coconut desiccated
  • 125 g Butter melted
  • Filling
  • 1 cup Caster Sugar
  • 500 g Ricotta
  • 4 Eggs
  • 2 tsp Lemon Zest
  • 1 Juice Of Lemon

Nutrition Information

Qty per
132g serve
Qty per
100g
Energy 438.05476958525kcalcal 332.48938867951kcalcal
Protein 14.419516129032gg 10.94460427251gg
Fat (total) 29.355766129032gg 22.281416416723gg
 - saturated 10.953329493088gg 8.3137225753985gg
Carbohydrate 30.014879032258gg 22.781691865092gg
 - sugars 17.099700460829gg 12.978899780516gg
Dietary Fibre 5.2035714285714gg 3.9495798319328gg
Sodium 350.81767857143mgmg 266.27527785308mgmg

Nutritional information does not include the following ingredients: Juice of lemon

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Baked Ricotta Cheesecake

Delicious Baked Ricotta Cheesecake Recipe from Stay at Home Mum. This quick and easy cake recipe will suit an afternoon snack or yummy dessert.

For more delicious cake recipes, check out our desserts section on our recipes page.

Method

  1. Process the biscuits and coconut in a food process until it resembles breadcrumbs.

  2. Add the melted butter and process until combined.

  3. Press into the bottom of a greased 25cm springform pan (or line with baking paper first).

  4. In a separate bowl whisk the eggs until light and fluffy.

  5. Gradually add the sugar and beat the mixture until it is thick.

  6. Beat in the lemon zest and lemon juice.

  7. Gently stir in the ricotta into the egg mix and combine well.

  8. Pour the mixture into the prepared base and bake at 180 degrees for 35 to 40 minutes or until golden on top and set.

  9. Cool in the tin.

  10. Serve with tinned pears and double cream with a sprinkle of icing sugar on top.

Baked Ricotta Cheesecake Pinnable

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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