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Sweet treat: Mini ricotta cheesecakes

Fat Mum Slim /

I’ve always known cheesecakes to be rather heavy, and although I’ve liked them in the past it was when my workmates celebrated my birthday with a ricotta cheesecake earlier this year that I really fell in love {sorry waistline!}. Pasticceria Papa in Haberfield, where my birthday cake was from, is worth the drive from wherever you are coming from. I hear that people line up outside and around the corner on the weekends just for a slice of the heavenly cheesecake. But if you’re not into lining up for cake {or live nowhere near Sydney} then this version is very similar – the only thing missing is the crumbly base. I’ll work on it though!

Makes 4 mini cheesecakes

500g cream cheese, at room temperature
350g ricotta cheese
1 cup caster sugar
4 eggs
1 teaspoon vanilla extract

♥ Preheat oven to 160°C
♥ Place the cream cheese and ricotta in a bowl and mix with electric beaters for 3 minutes, or until smooth
♥ Add the sugar and beat until combined, and the sugar has dissolved
♥ Add the eggs one at a time and beat after each addition. Add the vanilla and beat to combine
♥ Prepare four small spring-form tins {10cm in diameter} by greasing and lining with baking paper on the base and sides. {If you want to make one large cheesecake – grease and line one larger spring-form tin}

♥ Divide mixture evenly between the two tins, and wrap with two layers of foil {see above} to stop water seeping into the tins.
♥ Place into a deep baking dish and pour enough hot water into the baking dish to come half way up the outsides of the cheesecake tins
♥ Bake for 45 minutes, or until firm to touch. If you’re baking one cheesecake it will take one hour and ten minutes

♥ Remove from the baking dish, and allow to cool. Place cheesecakes in the fridge for at least an hour before removing from the tin {it just makes it a little easier to get them out in one even piece}

♥ I topped my cheesecakes with a mix of icing sugar and cinnamon to give it a little kick. I suggest doing the same. It definitely ups the yum factor.

Recipe adapted from Gourmet Recipes

What food would you line up for? What’s your favourite food?

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  • What a lovely cheesecake!

    I would line up for a zumbo almond croissant! I adore them. I know everyone loves his macarons, I do too, but my fav are the buttery almond croissants 😀

  • I would happily line up for a good cheesecake. A friend told me ages ago about a delicious ricotta cake that she bought in Haberfield…. I'm thinking you must be talking about the same place! Will definitely be planning a trip out there soon xxx

  • Oooh yes! Baked ricotta cake from a cake shop in haberfield was the first baked cheesecake I ever had and it was heavenly! I'll have to give this a go, and what a shame, my DH doesn't like baked cheesecake (shame on him, more for me!

  • These look divine! I love a real classic, clean tasting cheesecake. Beautiful. My favourite food? Hmmmmm pasta. Real Italian style pasta with mussels, clams, lemon, olive oil, garlic and parsley. Yes 🙂
    Heidi xo

  • oh yum! they look delicious! xx

  • Mmmmm, delicious!

    I love me a Ricotta cheesecake from Papas!

    I am definitely going to give these a go, thanks for sharing 🙂

  • Oh man, my sister would go NUTS for this!

  • I too love the ricotta cheesecakes from Pappas. I always mean to go and buy a whole one but haven't gotten around to it yet. Making it might be the next best thing!

  • Cat

    Tis a tad far for me to go for a cheesecake no matter how good…but I LOVE ricotta cheesecake and I thank you very much for the recipe as I'll give it a go as our weekend treat I think. xxx

  • Love Papas and love ricotta cheesecake! Thanks for sharing the recipe.

  • Must try this.. looks so good!

  • Absolutely LOVE cheesecake – these look fabulous! Thank you! I would definitely line up for cheesecake, but travelling from South Africa might be pushing it a bit 🙂

  • Looks absolutely delicious! Will be testing this recipe ASAP. Thanks! xx

  • That looks incredible!! It's now on my to-do baking list! xx