What a brilliant idea to put it in a silicone pan. So simple but something I would have never thought off. Thank you for your beautiful recipes, and speaking tutorials. They make things so much better and easier when it’s spoken and not just music.
hi! I love your recipe. Im planning to make this for a school project, but can you tell me how long it takes to make it and if it need to refrigerate if so for how long
Hi what a wonderful idea! To make the crust and cheesecake filling it takes about 15 to 20 min plus baking time crust 10 min and cheesecake 80 min. Cooling cheesecake is at least 6 hours or overnight and making berry sauce (can be made ahead) another 15 to 20 minutes. Here is the full recipe www.luisabakes.com/post/creamy-italian-ricotta-cheesecake
@@LUISABAKESWell, I apologize. It seems that it is primarily a cream cheese cake with a bit of ricotta. Im sorry I was harsh. I’m sure it is delicious.
@@catherineduncan7707 no worries! I am just learning, too! It was my first “ricotta” cheesecake that I made! Usually they are made fully with ricotta and no cream cheese?
@@LUISABAKES Yes, to my knowledge, the main ingredients are ricotta, sugar, and eggs. Then the addition of lemon or orange zest and anisette to taste. But again, I apologize for the know-it-all ness of my hasty reply. I am going to try your recipe because the combination will undoubtedly make it creamier. The Italian cheesecakes I’ve had have a bit of grainy texture.
What a brilliant idea to put it in a silicone pan.
So simple but something I would have never thought off.
Thank you for your beautiful recipes, and speaking tutorials.
They make things so much better and easier when it’s spoken and not just music.
Thank you Sharon! Yes, I got tired of leaking aluminum foil and all the waste! I am happy you enjoyed listening to my tips and tricks 😊
This cheesecake looks amazing 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Thanks a lot! Just wait until you taste it!
I'm following your steps now..I did it couple of weeks ago.and my family likes it.they requested for more.thank you
@@summerjimenez8815 aww thank you! I try to explain every step! Glad you like it
Thank you!
hi! I love your recipe. Im planning to make this for a school project, but can you tell me how long it takes to make it and if it need to refrigerate if so for how long
Hi what a wonderful idea! To make the crust and cheesecake filling it takes about 15 to 20 min plus baking time crust 10 min and cheesecake 80 min. Cooling cheesecake is at least 6 hours or overnight and making berry sauce (can be made ahead) another 15 to 20 minutes. Here is the full recipe www.luisabakes.com/post/creamy-italian-ricotta-cheesecake
@@LUISABAKES thanks❤️
@@anushkakumari1575 you are welcome! Happy baking and feel free to reach out if you have any questions!
Lovely
Thanks
i also add a pint of sour cream 2tb vanilla
@@dorothysmith8568 nice! I bet it was really rich!
Does chill mean frozen?
Chill means fridge
Di Indonesia tak ada jual buah berry, pakai nenas bisa gak???
Sorry I do not speak your language
It looks great and yammy! Is it a 8 inch size?
Thank you! Yes, it is! The written recipe is in the description!
I love your recipes 😍 could I use mascarpone cheese instead of ricotta cheese? Or it will change the recipe?
Hi mascarpone cheese is from the texture similar to cream cheese. It would not be the same! For that cheesecake recipe I would go with ricotta cheese!
@@LUISABAKES thank you for your advice! I will use the ricotta cheese
@@Fr-db2sp You won't regret it! Let me know how it turned out!
❤❤❤
This is NOT a ricotta cheesecake.
What makes you say that? It is a cheesecake that is made with ricotta cheese.
@@LUISABAKESWell, I apologize. It seems that it is primarily a cream cheese cake with a bit of ricotta. Im sorry I was harsh. I’m sure it is delicious.
@@catherineduncan7707 no worries! I am just learning, too! It was my first “ricotta” cheesecake that I made! Usually they are made fully with ricotta and no cream cheese?
@@LUISABAKES Yes, to my knowledge, the main ingredients are ricotta, sugar, and eggs. Then the addition of lemon or orange zest and anisette to taste. But again, I apologize for the know-it-all ness of my hasty reply. I am going to try your recipe because the combination will undoubtedly make it creamier. The Italian cheesecakes I’ve had have a bit of grainy texture.
@@catherineduncan7707 oh ok that is interesting! I will look into that! Sounds interesting
Beautiful and yummy 😋 😋
Thank you a lot! I hope you give it a try