Ricotta di Bufala cheesecake with mango and cardamom jam

Ingredients for the base

200 gr cookies (Digestive or Petit Beurre type)
100 gr butter (melted and cold)

Ingredients for the cream:

4 Ricotta di Bufala 125gr
170gr sugar
4 eggs
200gr cream (sweet)
1 grated lemon

On top

The jam you prefer the most. We used the amazing "Mango and Cardamom" jam, homemade by Emelysfinefood.


Crumb the cookies in a bowl. Melt the butter (low heat in a pan) and when it's ready add it to the bowl and mix it with the crumbs. Put this mix on the bottom of a cake pan (recommended diameter = 24cm) and form a thick layer. The base of your cake is ready. Leave it in the fridge for about 30 min while you prepare the cream.
In a new bowl, mix eggs and sugar. Then add ricotta di bufala, grated lemon and mix it well again. At last, add cream and mix it again, until you get a smooth cream. 
Take the base out of the fridge and pour the smooth cream on it. Put in a hot oven at 180°C  for about 30-35 minutes (until the top start getting slightly brown).
Wait until it’s cold and put in the fridge.

Before eating, add your favourite jam on top. Enjoy :-)


Cheesecake ricotta di bufalaCheesecake ricotta di bufala

Cheesecake ricotta di bufalaCheesecake ricotta di bufalaCheesecake ricotta di bufalaCheesecake ricotta di bufala


Products from this recipe

Ricotta di bufala - 125 gr

SFr. 4.80

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