Baked Ricotta Cheesecake
This mouthwatering baked cheesecake recipe made with ricotta, strawberries, and chocolate is sure to be a crowd-pleaser! The secret is in letting the crust set overnight.
Ingredients
Cooking Instructions
step 1
Into a food processor, add Digestive Biscuits (2 1/2 cups). Process into fine crumbs, then transfer to a bowl.
step 2
Add Butter (5.5 oz) and mix well to combine. Press mixture firmly into the bottom of a pie dish.
step 3
Place the base into the fridge overnight to set.
step 4
The next day, preheat oven to 355 degrees F (180 degrees C).
step 5
Into a bowl, add Ricotta Cheese (2 1/2 cups), Caster Sugar (3 Tbsp), Vanilla Extract (1 tsp), and Eggland's Best Classic Egg (1), zest from Lemon (1/2) and Simply Organic Cinnamon, Ground (1 pinch). Mix by hand until smooth.
step 6
Scoop the ricotta mixture onto the pie base. Smooth out the top then bake for 30 minutes in the preheated oven.
step 7
Once you take it out of the oven, let cool for a bit and then place the baked cheesecake into the refrigerator for 2-3 hours, or up to overnight.
step 8
Into a bowl, add Heavy Cream (1 1/4 cups), Powdered Confectioners Sugar (2 Tbsp), and Vanilla Extract (1 tsp). Beat with a hand mixer until light and fluffy.
step 9
Frost the cheesecake with the cream.
step 10
Sprinkle with Dark Chocolate (to taste) and decorate with Fresh Strawberries (to taste). Serve in slices.