I probably told you already that I am a fan of cheesecakes - well, who isn't?! I figured, it was time to try a new recipe. This one probably caught my eye because it said ricotta somewhere on the ingredients list :-)
I personally love this cake and I will definitely bake it again. It is not as heavy as other cheesecakes. The berries where my idea, it originally comes with a coating of raspberry jam but I like it better this way. This decoration is simple, yet an eye-catcher.
150g petits beurres (graham crackers or digestive biscuits)
2 sachets vanilla sugar (40g)
2 tablespoon lemon juice
Preheat the oven to 180°C and line a 24cm diameter springform pan with parchment paper.
Crumble the biscuits in a cutter or put them into a plastic bag and beat them with a rolling pin. Put the crumbs in a bowl and add sugar. Melt butter in a little pan and add to the crumbs. Mix this well and spread it onto the base of the springform pan. Put the springform into the refrigerator.
In a bowl, mix ricotta, mascarpone, vanilla sugar, sugar and lemon juice. In a small bowl, whisk the eggs and then add them to the cheesecake mixture. Pour the batter onto the biscuit base.
Bake the cake for about 50 minutes. Then, take out of the oven and let cool. Decorate with mixed fresh berries.
By the way: The recipe says that, if you want to bake a smaller cake, you can half the ingredients and bake it in a 16cm diameter springform pan. That would be a nice cake for two. On the other hand, the cake keeps in the fridge for a few days so why not bake a big one ;-)