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Ricotta Cheesecake

Posted on: December 2, 2008

Ricotta Cheesecake
Ricotta Cheesecake


Ricotta Cheesecake


  • 1 kg ricotta cheese
  • 6 eggs, at room temperature
  • 1 cup sugar
  • 1/3 cup plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • zest of 1 lemon


  1. Pre-heat the oven to 160C
  2. Grease and flour a 9 inch springform pan and set aside
  3. Beat the ricotta with a hand held beater until light and fluffy
  4. Add the eggs, one at a time
  5. Add the sugar, salt, flour, cinnamon, nutmeg, vanilla and zest and incorporate well
  6. Pour the batter into the pan and bake for 1 hour or until cheesecake is golden and fim in the middle
  7. Rest for 15 minutes and dust with icing sugar


The cheesecake will rise and then fall and is best served warm.


1 Response to "Ricotta Cheesecake"

Hello! Your blog is so great; I’m glad I found it 🙂 Your photos are wonderful and everything looks so tasty! I am especially attracted to this ricotta cheesecake. I am not the biggest cream cheese fan, but cheesecake always looks so appetizing! I’m looking forward to trying out your recipe with ricotta cheese!

I would love to write about your recipe on our blog! If you are interested send me an email!

Haley, KI Blogger

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