Sometimes you just can’t go past a good cheesecake, especially a ricotta cheesecake with my little twist of including a moist olive oil cake on top of the cheesecake for that extra moist texture and flavour sensation. This cheesecake brings back memories of the Italian community in Sydney, every party our family went to there would be a ricotta cheesecake, the star of the show and I loved it and couldn’t wait to learn how to make it myself. Check out the super easy recipe for this cheesecake below and follow the link to the YouTube video of me showing you step by step how to create this nostalgic dessert.
Enjoy friends!
Ricotta Cheesecake
- Total Time: 52 minute
- Yield: 13 x 19 inch tray 1x
Ingredients
Pastry Crust
- 300g Plain Flour
- 100g Rice Flour
- 180g White Sugar
- 4g Baking Powder
- 5g Salt
- 2g Cinnamon Ground
- 120g Whole Eggs
- 250g Unsalted Butter
Ricotta Filling
- 1500g Ricotta (as dry as possible, do not use ricotta spread)
- 550g White Sugar
- 150g Cream 35% Fat
- 15g Lemon Juice
- 8g Vanilla Paste
Olive Oil Cake
- 125g Whole Eggs
- 125g White Sugar
- 4g Lemon Zest
- 35g Honey
- 30g Rice Malt Syrup
- 2g Salt
- 100g Natural Yoghurt
- 150g Flour
- 100g Almonds, Ground
- 6g Baking Powder
- 120g Extra Virgin Olive Oil
Instructions
Pastry Crust:
- In a mixing bowl with a beater attachment, cream the butter and sugar
- Add eggs then scrape down the bowl
- Add dry ingredients and mix until just combined
- Chill dough for 30 minutes
- Roll out and line the baking tray
Ricotta Filling:
- Add DRY ricotta to the mixer with a beater attachment
- Slowly add the sugar
- Add cream, lemon juice and vanilla
- Spread the mix on the lined tray
Olive Oil Cake:
- Whip eggs, sugar, salt & lemon zest until double its size
- Add yoghurt
- Alternately add the dry ingredients and the olive oil
- Pour the cake batter over the ricotta filling
Bake the cheesecake at 165 degrees celsius for 35-40 minutes.
- Prep Time: 1hr
- Cook Time: 35min
Keywords: ricotta, cheesecake, tray bake, treat, sweets
