Light ricotta cheesecake with lemon and fresh fruit

Preparazione

• 1

  Prepared with:

  Ricotta originates from central and southern Italy and is one of the country’s classic fresh cheeses—smooth, creamy, and delicately flavored.Avec Top Chef, apprenez à cuisiner un dessert gourmand sans impacter votre ligne. Notre cheesecake à la Ricotta Galbani, citron et fruits frais coche toutes les cases d’un gâteau léger et savoureux à la fois. De quoi vous donner envie de vous resservir !

• 2

  Like any cheesecake, begin by preparing the crust

• 3

  Preheat your oven to 180°C

• 4

  In a mixing bowl, combine the muesli, egg white, applesauce, salt, and a drizzle of honey

• In this lighter version, applesauce replaces butter and muesli replaces buttery biscuits.

  If you want a semi light version instead, use crushed speculoos or shortbread cookies

• 5

  Spread the mixture evenly into the bottom of a 20 cm springform pan lined with parchment paper

• 6

  Press down firmly with the back of a spoon to compact the base

• 7

  Bake for 10 minutes at 180°C

• 8

  Remove from the oven, let cool, then place the pan in the refrigerator to chill

• 9

  Prepare the Cheesecake Filling: lower the oven temperature to 160°C

• 10

  Zest both lemons and juice one of them

• 11

  In a bowl, whisk the Galbani Ricotta with the sugar, lemon zest, and lemon juice

• For a brighter aroma, you can replace one of the lemons with lime or kaffir lime

• 12

  Add the eggs one at a time, followed by the flour and vanilla (optional if you prefer a stronger lemon flavor)

• 13

  Mix until smooth, without incorporating too much air

• 14

  Retrieve the chilled crust and pour the Ricotta filling over it

• 15

  Smooth the top with a spatula or spoon

• 16

  Bake for 45–50 minutes. The center should remain slightly wobbly when gently moved

• Adjust baking time according to your oven

• 17

  Turn off the oven and let the cheesecake cool inside, with the door slightly open

• 18

  Once cooled, refrigerate for at least 4 hours (overnight is ideal)

• 19

  Before serving, wash and slice the berries—or leave them whole

• 20

  Drizzle with a bit of lemon juice for shine and add a touch of sugar if the fruit is very tart

• 21

  Arrange the fruit beautifully over the cheesecake—either covering the surface or decorating selectively

• 22

  Remove the rim of the pan and serve your light lemon Ricotta cheesecake

• For extra indulgence, grate a little 80% dark chocolate over the fruit, or melt some chocolate and dip a few strawberries before arranging them on top