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Fresh Ricotta Cheese cake

April 7, 2017



No summer nor winter beauty have I see as I have seen in this mystical Autumnal grace or so goes a beautiful line I read somewhere. You never know what you are going to get as the seasons get a changeover sort of a swap over one another, they seem to be a bit undecided, much like when you open a chocolate box and you are not exactly sure which one to pick. One day the sun’s beating down your back & the very next day you reach out for your jumper and switch on the heater. I suppose it it’s time to get out the woollies and dust them and dry them in the last remaining warm noon’s.
 Now this is what we are going through in Sydney. A couple of days back, it was bright and sunny and there was hardly any traces of the brazen Autumnal breeze but then all of a sudden with all that  continuous rain and shower,  the temperatures plummeted to significantly drop down below twenties. It was cold eh!! And out came the comfy fleecy jackets and the throw rugs. I also had to recalibrate the reversible ducted air conditioning system.
 Hey Sydney siders! We are beginning to feel the charms of Autumn. There is lot to love about this golden autumnal weather. The leaves are turning crimson and the air’s getting nippier and the days crisper. With shorter days and longer shadows, it’s time to make every hour of the daylight count.  As the evenings get just a little bit darker and cooler, I have realised, having a relaxed time at home with a hot cup of chocolate and a good book with some candlelight and scented oils is the best way to welcome the weather.
 I have started making warm soups for the evenings and will eventually dust my slow cooker to get ready for winter evenings.Soon my kids will have their first school break after the first term and Easter is round the corner as well. I am so excited to have them, though well versed in the knowledge that the house will be messier again but the constant happenings around the kitchen during the break will be some of our precious golden memories that will remain etched & treasured in our thoughts forever.



Coming to my post, cheese cakes have a special place in my baking repertoire. After the initial success of sponge cakes, I slowly started spreading my wings in my flight of fancy for cheese cakes. Remembering my days in Tokyo with a wonderful oven to experiment. I used to bike to our local library and spend my afternoons buried in flipping through the pages of cook books. I came across a wonderful cheese cake recipe. I have made it many times and it is part of my blog too.
 This cheese cake is also quite delicious because of the two types of cheeses that are used to make this cake. I have used fresh ricotta and cream cheese.  The base is made of arrowroot biscuits with almond meal. The texture is very light and the lemon jest adds a great flavour to it.


 Fresh ricotta cheese cake




Fresh Ricotta Cheese cake
Recipe Type: Dessert
Author: Shibani of Pearlsofeast
  • 2 1/2 cup fresh Ricotta
  • 250 g cream cheese
  • 3/4 cup caster sugar
  • 1 tbsp lemon zest
  • 1 1/2 tsp cornflour
  • 1/4 cup lemon juice
  • 3 eggs
  • 1/4 cup fresh cream/milk
  • 1 tsp vanilla extract
  • For the base –
  • 1 cup arrowroot biscuits crushed
  • 1 cup almond meal
  • 50 g butter
  1. Line a springform pan with a baking paper. Mix the biscuits, meal and butter together until it resembles a bread crumb texture. Press this mixture to make the base of the cheese cake. Refrigerate it for 30 minutes.
  2. In the meantime, make the filling. Place ricotta, cream cheese sugar and lemon rind in the bowl of the electric mixer and whisk until well combined. Add Eggs one at a time and beat well until just combined.
  3. In a separate bowl, mix cornflour and lemon juice together and add these to the above mix. Finally cream and vanilla. mix well.
  4. Remove the base from the fridge and pour the filling into it. Bake in a preheated oven of 160″C for about 40 minutes or until the skewers come out clean. let it cool down. Serve dusted with icing sugar or passion fruit puree.
To make fresh ricotta[br]Boil 4 cups of full fat milk with 1 cup of fresh cream. Add 1 to 2 tsp of vinegar when they reach the boiling point. Use a muslin cloth to drain the whey completely from the ricotta.[br][br]I have used a 8 inch springform pan and small 3 inch pan for baking. This recipe is ideally suitable for 22 cm baking pan.



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1 Comment

  • Reply Parinaaz April 18, 2017 at 3:40 pm

    Gorgeous, wish we could find passion fruit in our part of the world, sigh….

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