Recipe: ricotta cheesecake

5:33 PM Valerie Ohata 2 Comments

Hello everyone! I finally returned from Japan and today I'll quickly share with you a simple recipe for ricotta cheesecake, which I made back in August.
I'm a big sweet tooth. And it happens that there is nothing sweet at home, but I really want to eat something, so I begin to think what can be done from what is at home without going to the store.
And there was two packages of ricotta cheese and sour cream and I wanted a cheesecake. I was too lazy to go and buy Philadelphia, so I decided to trust myself and just improvised this cake. Surprisingly it turned out really tasty, although this is my first "cheesecake" and even improvised.
Since there was no butter at home, I used coconut oil instead, which gave an interesting note to the cake.
The cake is good for the next and even better after two days.
I used a 16 cm shape in diameter, so the cake turned out to be high. If you want to use a larger form, increase the number of ingredients or the cake will turn out to be low.

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- Digestive cookies
- coconut oil


- 400 g of vanilla ricotta cheese
- 2 eggs
- 80 g of sugar (100 g if ricotta cheese is not sweetened)
- 60 g of sour cream
- 1 tsp of vanilla sugar or vanilla paste


1) Put cookies in a bag and grind it with rolling pin into crumbs (the amount of cookies and coconut oil depends on baking form size).
2) Melt coconut oil in a microwave and add to the cookie crumbs, mix.
3) Put parchment paper on the bottom of baking form, then put cookie crumbs, press it with the glass and make the sides. Put in the fridge while preparing the filling.
4) Beat eggs with sugar and vanilla.
5) Add the cheese, mix.
6) Add sour cream, stir until smooth.
7) Take the base out of the fridge, pour the filling into the mold.
8) Bake in preheated to 170 degrees oven for about 45 minutes - 1 hour. The cake will turn gold on top and the filling will not be liquid anymore.
9) After baking, do not get the cake out of the oven, but let it cool down there with the door ajar. After complete cooling, cover with a film and put into the refrigerator for the night.


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  1. That looks so delicious. Cream cheese is so expensive here, but ricotta is not. I'll give your recipe a try.

    1. Thank you, Lizet! I hope you will enjoy this recipe :)