ingredients:
400 grams of ricotta
3 medium eggs
60 grams sour cream (yogurt)
70 grams of sugar
60 g corn starch (or flour)
Vanilla
Berries/fruit (optional)
(I used 100 grams of cherries)
soft sugar
Procedure:
Preheat the oven to 180°C.
In a large bowl, mix the ricotta with the sour cream.
Add the eggs one at a time, mixing well after each addition.
Add sugar and mix until smooth.
Add the cornstarch (or flour) and vanilla and mix well until smooth.
Pour the mixture into a greased and floured baking pan and decorate with cherries
Bake in a preheated oven at 180°C for about 30 minutes, or until the surface is golden and the cheesecake is cooked in the centre.
Once cooked, let the cheesecake cool before dusting it with icing sugar.
Serve at room temperature or refrigerated.
Enjoy this delicious ricotta cheesecake!
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