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No-bake ricotta cheesecake - Russell Blaikie



Ricotta cheese

  • 1500 g full cream milk
  • 200 g whipping cream
  • 1/4 tsp salt
  • 50 g white vinegar

Vanilla sugar

  • 1 vanilla bean
  • 400 g caster sugar

No-bake ricotta cheese cake

  • 100 g unsalted butter
  • 100 g hobnobs biscuits
  • 100 g amaretti biscuits
  • 80 g lightly roasted walnuts
  • 500 g ricotta cheese
  • 150 g vanilla sugar
  • 250 g cream cheese, at room temperature
  • 1 lemon, zested and juiced
  • 1 Punnet of Strawberries
  • 1 punnet of raspberries
  • 25 g dehydrated raspberries, for garnishing
  • icing sugar, for sprinkling
  • 6
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Ricotta cheese
  1. Insert butterfly whisk. Place milk and cream into mixing bowl and heat 12 min/80°C/speed 2. Ensure temperature reaches 80°C. Add salt with 30 seconds left on the time.
  2. Mix 10 sec/speed 3, pouring vinegar through hole in mixing bowl lid, milk will start to seperate. Set aside for 3 minutes.
  3. Line a simmering basket with 2 x chux clothes. Remove butterfly whisk. Carefully laddle curds into prepared simmering basket and set aside to drain for 25 minutes. Keep in refrigerator until needed. Clean and dry mixing bowl.
  4. Vanilla sugar
  5. Place vanilla bean and sugar into mixing bowl and mill 15 sec/speed 10 or until icing sugar consistency. Transfer into a sealable jar and set aside in pantry until required.
  6. No-bake ricotta cheesecake
  7. Place butter into mixing bowl and and melt 3 min/60°C/speed 2 or until melted.
  8. Add biscuits and crush 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  9. Add walnuts and crush 5 sec/speed 5, until a coarse crumb. Transfer into a round springform tin (20 cm) and press firmly into the base. Place into refrigerator to chill.
  10. Place ricotta and vanilla sugar into mxing bowl and blend 30 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  11. Add cream cheese and blend 30 sec/speed 4.5.
  12. Add lemon zest and juice and blend 30 sec/speed 5. Pour over the top of biscuit base and spread evenly. Place into refrigerator for at least 2 hours to set.
  13. To serve, remove from springform tin and decorate with strawberries and raspberries. Sprinkle with dehydrated raspberries and icing sugar before serving.

Accessories you need

  • Butterfly
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  • Simmering basket
    Simmering basket
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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Ricotta cheese to be used within 48 hours of making.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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