I love ricotta cheesecake, and it has less calories that regular cheesecake. This recipe is very simple and calls for many variations: here I used rum and raisins, but it is great with lemon zest, or vanilla, or candied citrus peels...
Ingredients
1 sheet sweet butter pastry for the base
1 handful raisins (or sultana)
50 ml rum
3 eggs
3 tbsp sugar
500 g ricotta
Line a square or rectangular baking tin with baking paper and the sweet butter pastry, pinching the pastry so that it lightly comes up to the borders (it doesn't need to come up all the way through, just about 2 or 3 cm.). Soak the raisins with the rum. Beat the eggs with the sugar until they are foamy and pale yellow, then add the ricotta and beat for one more minute. Fold in the raisins and rum and pour over the pastry. Place immediately in a preheated oven at 160°C for approximately 45 minutes, or until the borders look golden. Let the cake cool down for several hours before cutting.
Ciao
Alessandra
Photos and recipes by Alessandra Zecchini ©
This look perfect and yummy I love ricota and the cherries look awesome, (we have at home cherries too but Esperanza dont want I make somethong) she makes juice with strawberries and cherries lol
ReplyDeleteEsperanza's juice sounds really yummy!
Deleteadoro la ricotta, ricetta segnata , buon weekend !
ReplyDeleteGrazie Chiara, fammi sapere se provi :-)
DeleteBellissima!!
ReplyDeleteUn abbraccio cara
Ciao Manu, buon anno!
DeleteMi sembra un'ottimo modo per avere la splendida cheesecake con un pò di regime ipocalorico!!
ReplyDeleteciao
Vero, molte ma molte meno calorie! E la preferisco anche come sapore!
Deleteundolce davvero bello!!!
ReplyDelete