Once you taste this Whipped Ricotta Cheesecake, you'll never have a regular slice again... You've been warned!
Author: The Chef
Recipe type: Dessert
Ingredients
CRUST
4 oz. Biscoff cookies (about 18), finely crushed
4 tbsp. unsalted butter, melted, cooled
1 tsp. finely grated lemon zest
FILLING & ASSEMBLY
1 (1/4-oz.) packet gelatin
1 c. heavy whipping cream
¾ c. (150 g.) granulated sugar, divided
3 c. (24 oz.) whole-milk ricotta
1 c. (8 oz.) mascarpone
1 tbsp. fresh lemon juice
2 tsp. vanilla bean paste or vanilla extract
¼ tsp. kosher salt
Instructions
CRUST
Step 1
Line the bottom of an 8" springform pan with parchment.
Step 2
In a medium bowl, mix cookies, butter, and lemon zest. Press cookie mixture into bottom of prepared pan.
FILLING & ASSEMBLY
Step 1
Fill a small bowl with ¼ cup hot water. Sprinkle gelatin over and stir to combine. Let sit until gelatin absorbs water, 5 to 10 minutes.
Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat cream and ½ cup granulated sugar on medium-high speed until stiff peaks form.
In a large bowl, stir ricotta, mascarpone, lemon juice, vanilla bean paste, and remaining ¼ cup granulated sugar until light and fluffy, about 1 minute. Add gelatin and stir until combined. Fold in whipped cream.
Transfer 1 cup filling to a piping bag fitted with a star tip. Pour remaining filling into prepared crust; smooth top. Pipe 5 to 6 large florets on top of filling.
Refrigerate cheesecake until gelatin sets, at least 1 hour 30 minutes or up to overnight.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/09/11/no-bake-whipped-ricotta-cheesecake-2/