Baked Ricotta Cheesecake Sicillian-Style

Cream cheese is generally used in traditional cheesecakes. In this recipe we are going to use cottage cheese instead of cream cheese. This cottage cheese gives a less creamy, more drier and grainy texture. This cheesecake is made with lemon zest and fresh berries. This is the perfect dish for any occasion.

CONTENT OF RECIPE

Ingredients / Ingredienti	For The Crust: 1/2 Cup of Butter 1 Teaspoon Honey 10 Ounces of Digestive Biscuits For Filling: 2/3 Cup of Fresh Cream 3.5 Ounces Yogurt 3 Eggs 2 Cups Cream Cheese 1 Cup Sugar 1 Vanilla Bean An Organic Lemon Zest For The Decoration: 1 Cup of Sour Cream Berries Such as Strawberries, Wild Strawberries, Raspberries, Blueberries, and Currants. 2 Tablespoons Sugar
Cooking Time / Tempo di cottura	50 Minutes (First Bake)10 Minutes (Second Bake)
Cooking Temperature / Temperatura di cottura	320°F ~ 160°C
Utensils / Utensili	Mixer Bowl Spatula Plastic Cover Spring form Pan
Cooking Method / Metodo di cottura	Oven

METHOD

Prepare the Crust:

Step 1: In this recipe we will need about 1/2 cup of butter. Melt the butter at room temperature. 

Step 2: Then put 10 ounces of Digesto Biscuits in a mixer and crush them.

Step 3: Now add the melted butter along with 1 teaspoon of honey. Mix it all well and blend again.

Step 4: Now spread this mixture well in a greased springform pan with 8 to 9 inch diameter.

Step 5: Cover with a plastic sheet and keep in the fridge to chill.

Prepare the Cream Filling:

Step 6: First take a big bowl. Add some ingredients for the cream filling.

Step 7: In these ingredients, we will first add 21 ounces of cream cheese and 1 cup of sugar, and we also need to add the zest of one lemon; after that, mix it.

Step 8: After that, add the seeds of a vanilla bean and mix well.

Step 9: Now we will add 3 eggs and mix continuously by stirring.

Step 10: Add 2/3 cup fresh cream gradually and mix continuously.

Assemble and Bake the Cheesecake:

Step 11: Take out the crust from the refrigerator and remove the plastic cover.

Step 12: Now pour the cream on the crust and fill with the cream. Then level the cream with a spatula.

Step 13: Cook it in a preheated oven for 50 minutes at 160°C.

Prepare the Sour Cream Topping:

Step 14: Add 1 cup of sour cream and 2 tablespoons of sugar while the cookies are cooking.

Finish Baking:

Step 15: After 50 minutes of baking, spread the sour cream mixture on the cheesecake. After spreading the sour cream, bake it for another 10 minutes.

Cool and Serve:

Step 16: Now remove the cheesecake from the oven and let it cool at room temperature for at least 3 hours.

Step 17: Refrigerate for up to 4 hours.

Step 18: Once the cheesecake is cool down, put fresh berries on top.

FREQUENTLY ASKED QUESTIONS

What’s the difference between Sicilian cheesecake and regular cheesecake?

The main difference between them is that Italian cheesecake uses ricotta instead of cream cheese.

What is Sicilian cheesecake made of?

It is made with cream cheese. Use the cream cheese blocks to fill the cheesecake.

Can I use ricotta instead of cream cheese in a cheesecake?

It can be used as an excellent and low-fat substitute for cream cheese if the curd is modified a lot.

What’s the difference between ricotta and cheesecake?

Ricotta cheesecakes are less creamy, dry and grainy. While cream cheese is used in a simple cheesecake.

Why use an egg with ricotta cheese?

The eggs keep the ricotta from sticking together and drying out.