Ricotta cake: fluffy and easy to prepare!

Name: Ricotta cake: fluffy and easy to prepare!
Uploaded: 2021-03-29T15:04:30Z
Duration: PT245.080S
Channel: Food Inspiration

published on 29 March, 2021 at 17:04

INGREDIENTS

For base:

175g (1 ¼ cup) flour

100g (¼ cup + 3 tbsp) cold butter

25g (2 tbsp) sugar

1 egg

6g (1 ½ tsp) baking powder

for cheese layer:

2 egg yolks

500g (2 cups) ricotta

40ml (2 tbsp) sunflower oil

115g (½ cup) sugar

8g (2 tsp) vanilla sugar

15g (2 tbsp) starch

5ml (1 tsp) lemon juice

2 egg whites

for decoration:

Powdered sugar

Strawberries

METHOD

Preheat the oven to 180C/360F. Line a 20cm loose-bottomed tin with baking parchment.
In a bowl combine flour, egg, cold butter, sugar and baking powder. Start with using a hand mixer with dough hooks to crumble the dough and then continue kneading the dough with your hands.
Spread and press the base dough firmly over the base and side of the pan. Poke the base with a fork to prevent it from bubbling. Transfer to the oven and bake for 10 minutes or until lightly golden. Remove and leave to cool while you prepare the filling.
Reduce the oven to 160C/320F.
In a large bowl beat egg yolks, sugar, vanilla sugar, starch and sunflower oil until combined, add ricotta and continue to beat until smooth.
In another bowl whip egg whites until soft peaks form, add lemon juice and continue to whip until stiff. Transfer peaks to the bowl with cheese mixture and stir carefully to combine.
Pour over the prepared base and bake for 45-50 minutes. Once the cheesecake is done, turn the oven off and crack open the door. Leave the cheesecake inside to cool for about 1 hour, then remove the cheesecake and cool completely before removing it from the tin.
Decorate with icing sugar and strawberries, slice and enjoy!

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