Ligurian-Style Ricotta Cheesecake

Ingredients

In this Ligurian adaptation, we replace the traditional cream cheese with ricotta cheese, which is commonly used in Ligurian cuisine. The crust is made with crushed Ligurian biscuits instead of graham crackers, adding a unique texture and flavor. The addition of lemon zest and a touch of vanilla further enhances the taste, giving it a refreshing twist. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 500g (17.6 oz) ricotta cheese 500g (17.6 oz) ricotta cheese
• 200g (7 oz) Ligurian biscuits, crushed 200g (7 oz) Ligurian biscuits, crushed
• 100g (3.5 oz) unsalted butter, melted 100g (3.5 oz) unsalted butter, melted
• 150g (5.3 oz) sugar 150g (5.3 oz) sugar
• 3 eggs 3 eggs
• Zest of 1 lemon Zest of 1 lemon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Honey, for drizzling Honey, for drizzling
• Toasted pine nuts, for garnish Toasted pine nuts, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 28g (18g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the crushed Ligurian biscuits and melted butter. Press the mixture into the bottom of a greased springform pan to form the crust.
3. 3.
   In a separate bowl, beat the ricotta cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
4. 4.
   Stir in the lemon zest and vanilla extract until well combined.
5. 5.
   Pour the ricotta mixture over the crust in the springform pan.
6. 6.
   Bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
7. 7.
   Remove from the oven and let it cool to room temperature.
8. 8.
   Once cooled, refrigerate for at least 4 hours or overnight.
9. 9.
   Before serving, drizzle the cheesecake with honey and sprinkle with toasted pine nuts.

Treat your ingredients with care...

• Ligurian biscuits — If you can't find Ligurian biscuits, you can substitute them with any plain butter cookies or shortbread cookies.
• Ricotta cheese — Make sure to use a good quality, creamy ricotta cheese for the best texture and flavor.
• Lemon zest — Use organic lemons for the zest to avoid any bitterness from pesticides.
• Toasted pine nuts — To toast the pine nuts, simply place them in a dry skillet over medium heat and cook until golden brown, stirring frequently to prevent burning.

Tips & Tricks

• Make sure to let the cheesecake cool completely before refrigerating to avoid condensation on the surface.
• For a more intense lemon flavor, you can add a few drops of lemon juice to the ricotta mixture.
• To achieve a smooth texture, strain the ricotta cheese before using it in the recipe.
• Serve the cheesecake chilled for the best taste and texture.
• Experiment with different toppings such as fresh berries or a dusting of powdered sugar.

Serving advice

Serve each slice of Ligurian-style ricotta cheesecake with a dollop of whipped cream or a scoop of gelato for a truly indulgent experience.

Presentation advice

Garnish the cheesecake with a sprig of fresh mint and a dusting of powdered sugar for an elegant presentation. Serve on a decorative plate or cake stand to showcase its beauty.