Ricotta Cheesecake
325 kcal
Calories per person
PRESENTATION
Welcome to discovering an irresistible delight: Ricotta Cheesecake baked in an Air Fryer. This dessert represents the perfect blend of Italian tradition and modernity, offering a light and incredibly quick version of one of the most beloved treats.
Ricotta Cheesecake is a refined variant of the classic cheesecake, using ricotta instead of creamy cheese. The ricotta, with its soft texture and delicate flavor, gives the dessert a unique lightness and authentic taste.
Cooking the cheesecake in an air fryer not only significantly reduces cooking time but also ensures even baking and a perfect consistency. The air fryer allows you to achieve a golden, well-cooked dessert quickly, without the need to preheat the oven.
INGREDIENTS
- FOR ABOUT 8 SERVINGS
- 500 g of fresh ricotta
- 200 g of sugar
- 3 eggs (approximately 150 g)
- 1 teaspoon of vanilla extract (approximately 5 g)
- Grated zest of one lemon (approximately 10 g)
- 100 g of dry cookies (such as digestive biscuits)
- 50 g of melted butter
PREPARATION
- Crumble the dry cookies finely and mix them with the melted butter.
- Press the cookie mixture into the bottom of an air fryer-safe pan, creating an even base.
- In a bowl, work the ricotta with the sugar until you get a smooth cream.
- Add the eggs one at a time, continuing to mix.
- Incorporate the vanilla extract and grated lemon zest.
- Pour the ricotta mixture over the cookie base in the pan.
- Place the pan in the air fryer and cook at 160°C (320°F) for about 30-35 minutes, or until the surface is golden and the filling is set.
- Allow the cheesecake to cool completely before removing it from the pan.
- For the best result, let the cheesecake rest in the refrigerator for at least a couple of hours before serving.
STORAGE
TIP
