Snapguide

How to make cherry and ricotta cheesecake

Make Cherry and Ricotta Cheesecake

54
STEPS
INGREDIENTS
Pour the melted butter into the pan

Pour the melted butter into the pan

Add ice-cold water

Add ice-cold water

Then the sugar

Then the sugar

Ricotta cheese

Ricotta cheese

Sifted flour and baking soda

Sifted flour and baking soda

And combine well to get an elastic dough. Don't add too much flour as the crust will be hard and the smell won't be good

And combine well to get an elastic dough. Don't add too much flour as the crust will be hard and the smell won't be good

Put into a plastic wrap and refrigerate for 1 hour

Put into a plastic wrap and refrigerate for 1 hour

Line a 9inch pan with a parchment paper and grease with butter or cooking spray

Line a 9inch pan with a parchment paper and grease with butter or cooking spray

Take toe crust out of fridge and spread around the pan. Make sure to go go up the sides as well

Take toe crust out of fridge and spread around the pan. Make sure to go go up the sides as well

Meanwhile in a bowl add the starch

Meanwhile in a bowl add the starch

Sugar

Sugar

Eggs

Eggs

Sour cream and vanilla

Sour cream and vanilla

And mix until smooth

And mix until smooth

Pour all over the crust

Pour all over the crust

Add the cherries and bake at 180c preheated oven for about 40 minutes

Add the cherries and bake at 180c preheated oven for about 40 minutes

Take out of the oven and put into the fridge for at least 4 hours, better overnight

Take out of the oven and put into the fridge for at least 4 hours, better overnight

I have put the cake into fridge overnight and it is gorgeous. I highly recommend to try

  • Crust
  • 5 tbspoon melted butter
  • 5 tbspoon ice-cold water
  • 3 tbspoon sugar
  • 100g ricotta cheese
  • 0.5g baking soda
  • 200g flour
  • Filling
  • 3 tbspoon cornstarch
  • 3 tbspoon sugar
  • 2 eggs
  • 300g sour cream
  • 1 tbspoon vanilla
  • 200 g fresh or frozen cherry