Baked Chesscake2018-09-13T13:29:14+00:00

8 Servings


300 g ricotta cheese
52 g ground sugar
20 g flour
5 g starch
1 whole egg
40 g custard
1 egg white
36 g ground sugar
½ vanilla stick
½ lemon or grated orange peel

For the base:

100 g petit beurre biscuit 50 g butter

For the serving:

Ice Dream lemon-flavored ice cream, Ice Dream sour cherry-flavored ice cream, Lemon zest, Raspberry sauce


Blend the base ingredients in a blender until finely crumbled. Pour this mixture in the bottom of a cheesecake pan. Press the mixture into the bottom of the pan, making sure the top layer is flat. For the filling, mix the ricotta cheese, sugar, flour, starch and cream with a mixer at medium speed for three minutes. Add the egg and blend the mixture well by increasing the mixer speed. Beat the egg white and sugar in another bowl until it begins to form peaks. Blend the prepared mixture with the foam and pour into the pan. Place the pan in a bain-marie and bake in a preheated oven of 130ºCfor about one and a half hours. Drizzle the raspberry sauce and lemon zest on top, and serve with Ice Dream lemon- and sour cherry-flavored ice cream.