This baked ricotta cheesecake without cream is not my recipe but my mom’s, and my children absolutely love it.

And since my son had his middle school oral exam this morning, what better time to write this recipe?
It’s one of our family’s festive recipes?
that, in fact, I photographed on Grandpa Riccardo’s birthday?
and that I’m sure Grandma will prepare again to celebrate her grandson by tonight? 😀😀

Before becoming Grandma Vanda’s baked cheesecake, for years this cake was Carmelina’s ricotta cake to us, named after Grandma’s friend who passed on the recipe years ago. 🙂 Although over the years some small changes to the recipe were inevitable, it is only right to mention Mrs. Carmelina here, because it is thanks to her that we have had an unrivaled family celebration recipe for years. My children’s favorite grandmother’s cake. 🙂

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Other mom’s recipes:

Difficulty: Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

8.8 oz dry biscuits
1.8 oz butter
1 egg
12.3 oz ricotta
3 eggs
3 tbsp sugar (heaping)
1 tbsp flour
1 packet vanillin
blueberry or blackberry jam

Tools

Cake Pan
Mixer

Steps

Crush the biscuits either by rolling over with a rolling pin or by chopping them in a food processor.
Mix the biscuits with the whole egg and the melted butter.
Spread the mixture on the bottom and edges of a 9.5-inch cake pan by pressing it well with your fingers or the back of a spoon.
Separate yolks and whites and whisk the three egg whites until stiff.
Combine the three yolks with ricotta and mix by adding sugar, vanillin, and flour, then fold in the whipped egg whites.
Spread the filling over the biscuit base and level it.
Bake in the oven for 30 minutes at 300-320°F.
Once done baking, remove from the oven and spread the jam. If the cake is warm or lukewarm, the jam spreads better. Adjust the amount of jam to your taste 😉 (we usually use almost the entire jar).
Let it cool and serve at room temperature, or cold after chilling in the refrigerator. (It’s delicious even the next day).
Enjoy!
The recipe originally called for 17.6 oz of ricotta, over time we have progressively reduced the amount to the current 12.3 oz, which is ideal for our taste. You try to experiment too until you find your preferred amount. Then let me know!