Quick And Simple No-Bake Ricotta Cheesecake Recipe For Busy Bakers

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] 300 gm ricotta cheese 200 ml heavy cream 100 gm powdered sugar 1 tsp vanilla extract 150 gm digestive biscuits, crushed 60 g unsalted butter, melted Fresh fruits or jam for topping

Prepare The Batter

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Combine melted butter and crushed biscuits, press into a springform pan, and let cool for half an hour.

Mix Other Ingredients

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Beat heavy cream until soft peaks form, then smoothly whisk in vanilla, ricotta, and powdered sugar.

Refrigerate It

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] After spreading the mixture over the biscuit base, let it set in the refrigerator for four to six hours.

Garnish And Serve

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Before serving, garnish with jam or fruits.