TastyFood
Cheesecake is one of my all-time favorite desserts! I came up with the recipe by mixing what I had on hand – ricotta, cottage cheese, and a little Labne for creaminess. It turned out so soft, smooth, and just perfect. The filling is delicate, the base is buttery, and the whole thing feels cozy and homemade. I’ve made it many times, and it never disappoints – it’s the kind of cheesecake you’ll fall in love with!
🧾 Ingredients (24 cm springform)
For the base:
- 250 g biscuits
- 100 g unsalted butter, melted
- 2 tbsp sour cream
For the cream filling:
- 200 g ricotta cheese
- 270 g smooth cottage cheese (non-grainy)
- 100 g Labne cheese
- 250 g sweetened condensed milk
- 1 sachet vanilla sugar
- 2 eggs
🥣 Instructions
- Prepare the base:
Crush the biscuits into fine crumbs. Mix in melted butter and sour cream until the texture holds when pressed. Line the base of a 24 cm springform pan with parchment paper and lightly grease the sides. Press the mixture firmly into the bottom and up the sides. Chill in the freezer for 20 minutes. - Make the cream:
Blend the cottage cheese until smooth. Add condensed milk, vanilla sugar, and eggs; mix until creamy. In a separate bowl, stir together ricotta and Labne, then gently fold into the main mixture. - Bake:
Preheat oven to 200°C. Place a pan of water on the oven floor. Pour the filling into the crust. Bake at 200°C for 10 minutes, then reduce to 140°C and bake for another 45–50 minutes. - Cool & chill:
Let the cheesecake cool completely at room temperature. Then refrigerate for at least 4 hours before serving.
Enjoy your elegant classic cheesecake, fit for royalty!
I truly enjoyed the picture and the cheesecake turned out just perfect! Best of luck!