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Baked Vanilla Cheesecake

If you're having doubts on what cake to bake next, and you want one that saves the day, we recommend this baked vanilla cheesecake! With a crunchy ginger cookie base, topped with a rich cream cheese and ricotta mixture, and with a rich vanilla flavor, this cheesecake really is to die for!
If you're having doubts on what cake to bake next, and you want one that saves the day, we recommend this baked vanilla cheesecake! With a crunchy ginger cookie base, topped with a rich cream cheese and ricotta mixture, and with a rich vanilla flavor, this cheesecake really is to die for!

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Ingredients

7 ounces of ginger cookies
2 ounces of butter, melted
10 ounces of cream cheese
3 eggs
7 ounces of ricotta
½ cup sugar
2 tablespoons of sour cream
1 vanilla pod
3 tablespoons of almond flour
7 ounces of frozen forest fruits
powdered sugar

Ingredients

Steps

1
Done

Add the ginger cookies in your blender and crush them. Mix them with the melted butter using a wooden spatula.

2
Done

Evenly spread the biscuit mixture on the bottom of a round baking tin, around 10 inches (25 cm). Refrigerate it for the next 30 minutes.

3
Done

Add the cream cheese and eggs in a large bowl and mix them until smooth. Add the ricotta, sugar, and sour cream. Scrape the seeds out of the vanilla pods. Add the seeds in the bowl and mix until you obtain a smooth mixture.

4
Done

Add the almond flour and mix it until smooth.

5
Done

Pour the mixture over the refrigerated dough and level it using a knife.

6
Done

Slide the cake tin into the oven and bake it for the next 45 minutes at 350 degrees F/175 degrees C.

7
Done

Serve the cake with frozen fruit on top!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

591 kcal
Calories
14 g
Protein
45 g
Fat
34 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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