Ricotta Cheesecake

A no-bake chilled cheesecake made with ricotta and mascarpone: a chocolate cookie base with a filling that sets with gelatin in the fridge. It comes together in half an hour - after that, the cold does all the work. Go ahead and make it to treat your family, enjoy!

Ricotta Cheesecake

A no-bake chilled cheesecake made with ricotta and mascarpone on a chocolate cookie base.

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Chilling 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

Base

• 200 g chocolate cookies
• 150 g chocolate spread

Cake

• 250 g ricotta cheese
• 250 g mascarpone cheese
• 200 g heavy cream 33%
• 70-100 g powdered sugar
• 1 lemon zest
• 30 g lemon juice
• vanillin
• 20 g sheet gelatin
• 50 ml milk

Method

 

1. Blend the chocolate cookies into crumbs and mix with the chocolate spread. Press the base firmly into a 26-28 cm springform pan.
2. Soak the gelatin in ice water.
3. In a separate bowl, whisk together the ricotta, mascarpone, powdered sugar, vanillin, lemon zest, and lemon juice by hand.
4. Bring the milk to a boil in a saucepan and dissolve the well-squeezed, softened gelatin in it. Separately whip the cream.
5. Stir the gelatin into the cheese mixture, then fold in the whipped cream in parts, mix, and pour over the base.
6. Chill the cheesecake in the fridge for a couple of hours, or preferably overnight.
   

Notes

The chocolate spread in the base can be replaced with melted butter or ganache.

Tips

• Add the gelatin to the cheese mixture at room temperature, otherwise it will set in lumps.
• It's best to line the pan with acetate strip - this keeps the sides perfectly smooth.