This is a typical recipe in Sicily, Southern Italy.
It’s a cheesecake that uses a cake base instead of a cookie base since the filling is a bit wetter than the traditional cheesecake.
This cheesecake recipe is born in 1800, written by Sicilian Chefs and will become your favorite dessert for a while.
The ingredients for 6 servings are:
300 gr. Sugar
330 gr. Flour
Lemon or Orange Peel
10 gr. Baking Powder
1 kg. Ricotta Cheese
300 gr. Sugar
200 gr. Chocolate Chips
350 gr. Chocolate (for the topping)
For this recipe:
Put the ricotta cheese in a colander and let it drain overnight in the fridge.
Separate the egg whites and the yolks in different bowls, whisk and mount them to a fluffy texture.
Add the sugar to the egg yolks while whipping them to keep the air inside. Grate the lemon or the orange peel and add it to the whipped yolks, then add the sift the flour and the baking powder in this mixture.
Continue to whip. Eventually add thee mounted egg whites and stir gently to get as much volume as possible.
Pour this dough in a buttered cake mold and cook in preheated oven at 175°C for 30/40 minutes.
Let the cake rest and cool down while we prepare the ricotta filling.
Check for the ricotta cheese, the drier the better it is for our cheesecake.
Start mixing the sugar and the ricotta together, mix until the ricotta starts to smooth, then add the chocolate chips and mix well, the filling should be very thick.
Cut the edges off the cake we made before and remove the outer crust.
Cut the cake in thin sheets, out the base in a cake mold and using the cake sheets cover the borders of the cake mold.
This will keep the ricotta in place and avoid it to stick to the cake stamp.
Fill the cake mold with the ricotta mix.
Rest in the fridge for 3 or 4 hours and then take the cake gently out of the cake mold, flipping it upside down.
Melt the Chocolate and pour on the center of the cake to cover it.
Keep the cake refrigerated to avoid it to melt.
Serve in large slices.
VIDEO RICOTTA CHEESCAKE RECIPE
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