Immerse yourself in a symphony of flavors and textures that dance gracefully on your palate, offering a harmonious blend of creamy richness and decadent sweetness.
This masterpiece is not just a dessert, but a celebration of culinary artistry, where the creaminess of ricotta meets the velvety embrace of a perfectly baked cheesecake.
Get ready to savor every luxurious bite and redefine your dessert experience.
- 3/4 oz of unsalted butter, softened
- 1 lb full-cream (whole milk) firm ricotta
- ½ cup thick (double/heavy) cream
- 6 large free-range eggs, beaten
- 9 oz caster (superfine) sugar
- zest of ¼ lemon, plus extra to serve
Preheat the oven to 350°F with the convection fan on.
Grease a round earthenware baking dish or 10-inch baking dish with butter.
In a large bowl, use a fork to amalgamate the ricotta and cream until smooth.
Gradually add the beaten egg, beating thoroughly until the mixture is well combined and free of lumps.
Incorporate the sugar and lemon zest, continuing to beat until the mixture reaches a smooth consistency.
Pour the prepared mixture into the greased pan and bake for 35-40 minutes or until the cheesecake turns golden brown and a skewer inserted in the center comes out clean.
For a Basque-style presentation, extend the baking time to 50-60 minutes, allowing the top to turn dark brown with a slightly burnt edge.
Sprinkle the finished cheesecake with a pinch of extra lemon zest and serve with fresh fruit for a treat on a hot day.
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