Oven Baked Ricotta Cheesecake Recipe

Oven baked Ricotta cheesecake recipe. Very easy and tasty dessert baked in the oven. This dessert preferred over the too-rich American (cream cheese) style. The dessert should be final perfect touch to a good meal, and my main course always determines what I serve as my last course. It may be hot or cold, but if I have served a light luncheon such as Salade Nicoise I usually prepare a rich dessert to follow it. When I have served a heavier main course, my dessert is always light but pleasantly filling.

I personally prefer fruit or cheese after a meal, but I love to create rich desserts for people who really appreciate them. I’ve never counted calories while preparing any of my own recipes, although I’ve been mistakenly called a chef who cooks with her eye on the scale. This is not true!

I believe a person should be able to eat even the richest food, and there would eat well, but properly; to me, this means in moderation.

You can also prepare this cheesecake in a slow cooker if desired. Learn how to do it (adapted from https://www.recipesthatcrock.com/ )

Slow Cooker Ricotta Cheesecake Recipe

Ingredients:

1 cup crushed Nilla wafers, 2 tablespoons melted unsalted butter, 2 tablespoons brown sugar, 16 oz (480 g) bricks of cream cheese, 1½ cups granulated sugar, 15 oz (450 g) tub Ricotta cheese, 2 cups (500 ml) plain Greek yogourt, 1 teaspoon vanilla extract, 4 large eggs, 3 tablespoons each all-purpose flour and cornstarch, 13½ oz (400 ml) strawberry gel , 1 pound (480 g) fresh strawberries, cleaned and hulled

Instructions: Take a 5 quart (5 L) insert out of a slow cooker. Turn it upside down. Place 24-inch by 18-inch heavy-duty foil around the outside of the crock with the shiny side touching the slow cooker. Once you formed a “foil pan”, remove it from the rock and place crock back in the unit. Carefully install your pan inside the crock.

In a medium mixing bowl, combine crushed wafers, butter, and brown sugar. Beat well and place wafer mixture into a crust into the foil-lined crock. Set aside.

In a 6 quart (6 L) mixing bowl, combine cream cheese and granulated sugar. Beat well, using an electric mixer at medium speed. Stir in Ricotta cheese, Greek yogourt, and vanilla extract. Beat until smooth. Beat in the eggs, one at a time, stirring well after each addition.

Stir in all-purpose flour and cornstarch. Mix well and pour batter over the crust. Cover with a lid. Cook on low-heat setting for 3-4 hours or until the toothpick inserted in the centre comes out clean.

Turn off slow cooker. Remove cooked cheesecake and set aside. Allow cooling for at least 1 hour. Meanwhile, in a large mixing bowl, combine strawberries and glaze. Mix well. Pour strawberry mixture over cooled cheesecake. Serve immediately.

Now, this is a time oven baked Ricotta cheesecake recipe. Hope you will enjoy it!

Oven Baked Ricotta Cheesecake Recipe

Ingredients

• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 2 teaspoons vanilla extract, divided
• 1 tablespoon sherry
• 1½ pounds (720 g) Ricotta cheese
• 1/4 pound (120 g) ground almond,toasted
• 5 large eggs
• 2 teaspoons grated lemon peel

Method