Ricotta cheesecake

Ricotta cheesecake

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  • 12
  • Easy
  • 25 minutes, plus chilling time
  • Woolworths Brut Natural 2013


  • 1 kg ricotta
  • 3 cups Low-fat plain cream cheese
  • black salt, to garnish

Cooking Instructions

Line a 20-cm springform cake tin with clingwrap, then add the ricotta and press it down to form a cake shape. Chill for 1 hour.

Place the cream cheese in a mixing bowl and mix with a hand mixer to soften.

Remove the ricotta cake from the tin by gripping the clingwrap and gently pulling it out of the cake tin. Place on a cake stand and peel away the clingwrap.

Evenly ice the top and sides of the cake with the cream cheese. Fill a piping bag with the remaining cream cheese and dot small amounts onto the cake before smearing gently with a palette knife.

Garnish with black salt before serving.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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