Ricotta Cheesecake
It’s my favorite homemade pie! I believe you will love it too because it’s so easy to make, and the result is an amazingly delicious cheesecake.
For the first time, I suggest following the recipe as I’ve balanced it really well. Then, make some changes for a different taste; for example, sometimes make it with cottage cheese or replace prunes with dates.
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Ingredients:
* Ricotta: 350g
* Cottage cheese: 350g
* Eggs: 5
* Muscovado sugar: 70g (I suggest using muscovado sugar for its aroma, but any other sugars can be used. Sugar adds extra flavor without changing the texture.)
* Heavy cream: 100g
* Rice flour or Corn flour or wheat Flour: 40g
* Prunes: 200g
Method:
* Preheat oven to 170C.
* Place everything together, except prunes, in a food processor, blend until smooth.
* Line a baking form with baking paper (I used 18*18 cm or 30*10 cm).
* Pour 80% of the cheese mixture into the baking form.
* Place prunes in the food processor with 20% of the cheese mixture, blend.
* Add the prune mix to the baking form.
* Bake for 30 minutes or until the cheesecake is set around the edges but jiggly in the middle.
* Cool down, then refrigerate for at least 4 hours or overnight.
* Decorate with apricot, prunes, walnut.
Enjoy!
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