Ricotta cheesecake

Ingredients

• 300 gDigestive biscuits
• 100 gbutter
• 500 gcow’s milk ricotta
• 230 gfresh liquid cream
• 200 gicing sugar
• 8 gleaf gelatine
• as neededdried strawberries
• as neededmint

Instructions

1. 1

   Crush the biscuits

   Blitz the Digestive biscuits until they form very fine crumbs. Tip them into a bowl, add the melted butter and mix with a spoon.

2. 2

   Shape the base

   Pour the mixture into a greased, baking-paper-lined 22 cm tin. Press it into an even base, bringing some of the mixture up the sides. Freeze for about 30 minutes; meanwhile, soak the gelatine in cold water.

3. 3

   Mix the filling

   Whip 200 g of the cream until soft and fluffy. Add it by spoonfuls to the ricotta and fold it in gently.

4. 4

   Dissolve the gelatine

   Heat the remaining 30 g of cream in a small pan. When it reaches boiling point, drain the gelatine and add it to the cream. Take the pan off the heat and stir until the gelatine has dissolved completely, then mix it into the filling.

5. 5

   Sweeten the filling

   Add the icing sugar and continue mixing gently until it is fully incorporated. Take the tin from the freezer and pour in the filling.

6. 6

   Chill and decorate

   Level the top with the back of a spoon and leave the cheesecake in the fridge for at least 12 hours. Decorate to taste with strawberry slices and a few mint leaves.

What is ricotta cheesecake?

Ricotta cheesecake is a chilled dessert built around a soft cheese filling rather than a baked custard. This version uses the familiar Italian ingredient ricotta with a biscuit base, cream and gelatine to help the filling set.

The method keeps the filling light by folding in whipped cream, while the icing sugar sweetens it without adding grit. A long rest in the fridge gives the finished cake time to firm up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 0g protein, 62g carbs, 22g fat.

Most of the carbohydrates come from the Digestive biscuits and icing sugar, while the butter and cream contribute much of the fat. Ricotta provides most of the protein, though the supplied nutrition listing gives protein as 0 g per serving. Serve a slice with fresh fruit to add a fresh contrast to the rich base and filling.

Build a firm biscuit base

Fine crumbs: blitz the biscuits thoroughly so the butter can bind them evenly. A few larger pieces can make the base harder to slice neatly.

Press evenly: use the back of a spoon to compact the mixture across the base and partway up the sides. The brief freeze helps it hold together when you add the filling.

Fold the filling gently

Whipped cream: whip the 200 g portion until soft and fluffy, then fold it into the ricotta a spoonful at a time. Gentle folding helps keep the filling airy.

Ricotta: use cow’s milk ricotta as specified, and fold rather than beating it vigorously. This keeps the texture smooth without knocking too much air out of the cream.

Handle the gelatine carefully

Soak first: leave the leaf gelatine in cold water while the base chills, as the method directs. Drain it before adding it to the hot cream.

Dissolve fully: stir the gelatine into the remaining 30 g of cream after taking the pan off the heat. Check that no pieces remain before mixing it into the filling.

Allow time to set

The biscuit base freezes for about 30 minutes before the filling goes in, but the cheesecake then needs at least 12 hours in the fridge. The stated 33-minute total time does not include this extended chilling time.

Wait until the filling is set before decorating and slicing. A clean knife can help make tidier portions.

Finish and serve

Strawberries and mint: the recipe suggests strawberry slices and a few mint leaves for decoration. Add them just before serving for a fresh-looking finish.

Serve the cheesecake chilled. Its creamy filling and sweet biscuit base pair well with fresh fruit alongside.

Recipe notes & tips

• Blitz the biscuits to fine, even crumbs for a base that presses together well.
• Line the 22 cm tin with baking paper as well as greasing it.
• Fold the whipped cream into the ricotta gently to preserve its light texture.
• Drain the soaked gelatine before adding it to the hot cream.
• Make the cheesecake the day before serving so it has at least 12 hours to set.
• Add the strawberry and mint decoration shortly before serving.

Variations

• Fresh strawberry topping: use fresh strawberry slices for the decoration suggested in the method.
• Citrus finish: add finely grated lemon zest to the filling for a bright note.
• Berry topping: serve with fresh berries alongside or on top.
• Biscuit swap: use another plain crumbly biscuit for the base, keeping the quantity the same.
• Mint garnish: add a few extra mint leaves just before serving.

Common mistakes to avoid

• Coarse biscuit crumbs: blitz them finer so the base holds together evenly.
• Loose base: press the crumbs firmly into the tin and chill it for the full 30 minutes.
• Overmixed filling: fold in the whipped cream gently to keep the mixture light.
• Undissolved gelatine: stir it into the hot cream off the heat until no pieces remain.
• Rushing the chill: leave the cheesecake in the fridge for at least 12 hours before serving.

How to store

Keep the cheesecake covered in the fridge and eat it within 2–3 days. Serve it chilled; reheating is not suitable for this dessert.

Frequently asked questions