Makes one 24cm cheesecake.
- Prep time: 20min
- Cook time: 1h
- Total time: 1h 20min + chilling time
- Difficulty: Basic
This is likely to be the fluffiest cheesecake you’ve ever made. The cake is incredibly light and airy because the eggs are separated and the egg whites are whipped separately before gently incorporating them into the cheesecake batter. This recipe also calls for ricotta cheese, which is lighter and tangier than cream cheese, making this cheesecake less rich and decadent. It’s very light, zingy, and refreshing.
For the crust.
- 200g digestive biscuits
- 1 tablespoon honey
- 80g butter, melted
Preheat the oven to 160 degrees Celsius. Grease the bottom and sides of a 24cm round springform pan with cooking spray.
In a food processor, grind the biscuits. Combine honey and melted butter in a mixing bowl. Refrigerate while you prepare the filling. Press the mixture into the bottom of the prepared pan.
For the filling.
- 650g strained Ricotta cheese
- 120g sugar
- 1 tablespoon vanilla sugar
- 1 tablespoon cornflour
- zest of 1 lemon
- 1 tablespoon lemon juice
- 4 eggs, separated
- 150g sour cream
In a large mixing bowl, combine the ricotta, sugar, vanilla sugar, corn flour, lemon zest and juice, and salt. Add the egg yolks one at a time, beating constantly. Finally, fold in the sour cream. In a separate clean bowl, whip the egg whites until stiff peaks form, then fold into the ricotta mixture gently. Bake for 50-55 minutes, or until golden and firm but still a little wobbly in the center. During the baking process, do not open the oven door. Turn off the oven and slightly open the door. Allow the cake to bake for 15 minutes before removing it from the oven. After carefully running a sharp knife around the sides of the pan, allow the cake to cool to room temperature. Place the cheesecake in the refrigerator for at least 4 hours or overnight. Remove the ring and place the cake on a serving plate or cake stand to cool.
For the balsamic strawberries.
- 60g sugar
- 2 tablespoons balsamic vinegar
- 60ml water
- 1 teaspoon cornflour + 1 tablespoon water
- 250g strawberries, halved
In a saucepan over low heat, combine the sugar, balsamic vinegar, and water, stirring to dissolve the sugar. Combine 1 tablespoon cold water with the corn flour until smooth, then add to the pan and cook for 2 minutes, or until the sauce is syrupy. Remove from the heat and add the strawberries. Allow the syrup to steep and cool to room temperature. Drizzle each piece of cheesecake with balsamic strawberries when ready to serve.
Also known as Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica.
Fortunately, that phase was brief. My sweet tooth has returned, and it appears to be here to stay. Phew!
Food cravings are becoming more prominent as I approach the halfway point of my pregnancy. Right now, I seem to crave two types of food: spicy food that even my husband has trouble digesting and sweets of any kind. I mean fiery hot when I say spicy. I recently made these pickled jalapeos, which I eat right out of the jar. They’re fantastic! Sweet, hot, pungent, very spicy, and savory all at once. I simply adore them.
A spicy meal usually leaves me with a strong, but surprisingly pleasant, burning sensation in my mouth that must be addressed. I like to finish such a meal with a light and creamy dessert that coats my tongue and palate with sweet and soothing notes. Cheesecake works wonders.
Don’t you think making cheesecake is a lot of fun? It only takes about 20 minutes to make, and the end result is a luscious and gloriously creamy cake. I like my cheesecakes to be zingy and fresh, so I usually incorporate lemon zest into the batter and serve it with fruit or a fruity sauce. Berries are my all-time favorite fruit.
This recipe is a little different from the others I’ve tried. I chose ricotta cheese because it is lighter and tangier than cream cheese. I separated the eggs and mixed the egg yolks into the cheese mixture to make my cheesecake light and airy. Before baking, I whisked the whites separately and gently incorporated them into the cheese mixture. This method produced the fluffiest cheesecake I’ve ever encountered. It was fantastic!
The balsamic strawberries are a classic combination that sounds strange but works so well with the fresh creamy cheesecake. Believe in yourself. Try it.