Ricotta and strudel cheesecake

Ricotta and strudel cheesecake

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  • Preparation:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Strudel dough
  2. Step 2

    Carefully separate the pastry sheets, brush with butter, place one on top of the other slightly staggered. Place the pastry in the prepared tin so that the edges of the pastry are above the edges of the tin.
  3. Step 3

  4. Step 4

    Using the whisk on a hand mixer, whisk the ricotta in a bowl along with all the other ingredients up to and including the lemon juice. Spread the mixture over the strudel pastry, fold in the overlapping pastry edges a little.
  5. Step 5

    To bake
  6. Step 6

    Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove and leave to cool in the tin.