When it comes to desserts, nothing beats the decadence and creamy goodness of a classic cheesecake. However, some people may avoid making cheesecake at home because of the daunting prospect of using cream cheese. But fear not, my loves, because I have a recipe for a cheesecake without cream cheese that will have you swooning with every bite.
Let’s start with the crust. For this recipe, you’ll need about 10-12 digestive biscuits and 50g of melted butter. Crush the biscuits into fine crumbs (you can use a blender or put them in a plastic bag and bash them with a rolling pin), and mix in the melted butter until you get a sandy texture. Press this mixture into the bottom of a 9-inch springform pan and bake in a preheated oven at 180°C/350°F for about 10 minutes.
For the filling, we’re going to use ricotta cheese instead of cream cheese. You’ll need 500g of ricotta, 200g of sugar, 3 eggs, the zest of one lemon, and a teaspoon of vanilla extract. Mix all these ingredients together (you can use a stand mixer or a hand mixer), and pour the filling over the crust. Bake in the oven for about 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the middle.
Once the cheesecake has cooled to room temperature, you can refrigerate it for at least 4 hours (or overnight) before serving. You can top it off with some fresh fruit or whipped cream for an even more indulgent experience.
And there you have it, my darlings. A cheesecake without cream cheese that will have you falling in love with every bite. The ricotta cheese gives it a slightly tangy flavor that pairs perfectly with the sweet crust, and the lemon zest adds a refreshing zing to the overall taste.
So the next time you’re in the mood for a luxurious dessert, don’t let the cream cheese scare you away. Give this recipe a try and treat yourself (or your loved ones) to a slice of heaven.