Description
A light and airy baked whipped ricotta cheesecake featuring a crunchy Biscoff cookie crust and a fluffy, creamy filling accented with lemon and vanilla.
Ingredients
Scale
- 4 oz. Biscoff cookies (about 18), finely crushed
- 4 Tbsp. unsalted butter, melted and cooled
- 1 tsp. finely grated lemon zest
- 1 (1/4-oz.) packet gelatin
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar, divided
- 3 cups whole-milk ricotta
- 1 cup mascarpone
- 1 Tbsp. fresh lemon juice
- 2 tsp. vanilla bean paste or vanilla extract
- 1/4 tsp. kosher salt
Instructions
- Line the bottom of an 8″ springform pan with parchment paper. Mix crushed Biscoff cookies, melted butter, and lemon zest. Press into the pan bottom to form crust.
- Sprinkle gelatin over 1/4 cup hot water, stir gently, and let sit 5-10 minutes to dissolve.
- Whip heavy cream with 1/2 cup sugar on medium-high speed until stiff peaks form; avoid overbeating.
- In another bowl, beat ricotta, mascarpone, lemon juice, vanilla, salt, and remaining 1/4 cup sugar until fluffy. Mix in dissolved gelatin. Gently fold in whipped cream.
- Fill a piping bag with 1 cup of filling for decoration. Pour remaining filling into crust and smooth top. Pipe 5-6 large florets on top.
- Refrigerate for at least 1.5 hours or overnight until set.
Notes
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- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: undefined
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: ricotta cheesecake, whipped cheesecake, Biscoff crust, no-bake cheesecake, lemon cheesecake