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Preparation time
Total time
1h 40min
0 portion(s)
  • TM 31
published: 2013/09/03
changed: 2013/09/04



  • 50 g caster sugar
  • 100 g Butter, softened
  • 1 egg
  • 60 g fresh cream, (35% fat)
  • 300 g plain flour, italian OO
  • 3 teaspoons baking powder

Ricotta Filling

  • 2 eggs
  • 25 g caster sugar
  • 250 g cream cheese, (full fat)
  • 25 g caster sugar, (yes again)
  • 1 teaspoon vanilla extract
  • 60 g fresh cream, (35% fat)
  • 500 g full-fat ricotta

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

  1. Preheat oven to 180 degrees. 

    Pulverise sugar 10 seconds speed 9.




  2. Add butter and process 5 seconds speed 8. Scrape down sides of the bowl.

  3. Insert butterfly and mix 2 minutes speed 3/4.

  4. Add egg and cream and mix 10 seconds speed 3/4. Remove butterfly.

  5. Add plain flour and baking powder and mix till a pastry is formed. You may need to scrape down the sides of the bowl during this step.

  6. Knead the pastry into a ball and place in a bowl and refridgerate for 10 minutes.

  7. Grease the base and sides of a 20cm spring form tin.

    For the base, take a third of the pastry out and roll it between two sheets of baking paper. Place the pastry on the greased base, cut off leftovers and patch up any gaps. Prick around with a fork and bake for 5 minutes (no more). Nlow for the ricotta filling.

  8. Ricotta Cheesecake Filling
  9. Insert Butterfly. Place eggs and 25g sugar in bowl. Mix 30 seconds, speed 4. Remove Butterfly. Set aside.

  10. Place cream cheese and 25g caster sugar in bowl and mix 10 seconds, speed 5.

  11. Add vanilla, cream and egg mixture from step 1. Mix 10 seconds, speed 4. 

  12. Add ricotta and mix 10 seconds, speed 5. Set aside until assembling cheese cake.

  13. Assemble the ricotta cheesecake
  14. Grease the cooled cake tin rim with butter and dust with flour.

  15. Roll out remaining pastry into a log and place between two sheets of baking paper. Roll out till about 4mm thick and your cake tins height. you can do this in stages as it is hard to get the whole side into the tin at once. Transfer the strips into the tin, pressing gently into the base and snug with the side walls of the tin. Continue to work around the tin. Cut off any overhangs and patch up any holes.

  16. Pour ricotta filling into the pastry case and smooth out. Using a knife, gently fold the pastry edges over the top of the filling. 

    Place the remaining circle of pastry over the top and using your fingers, gently knead the edges of the lid into the folded over pastry. It should look as if it was one piece all the way around.

  17. Baking the cheesecake
  18. Place cheesecake on a lower middle rack of  your pre-heated oven and bake for 45 minutes. The pastry may crack but will settle as the cake cools.

  19. Once baked, leave the cake to cool in the oven with the door ajar for 20 minutes. Cover with aluminium foil and transfer to a cooling rack, then once completely cool, cover with cling wrap and chill in the fridge overnight.

  20. Dust cheese cake with cinnamon and icing sugar before serving.


Recipe converted from

Thanks Martyna!


It is worth having a look at her photos as they are way better than mine.


Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.

Recipe's categories:

Print recipe

Pasticceria Papa Ricotta Cheesecake: A replica



  • 21. August 2021 - 08:39

    Delicious! Thank you for sharing. I added a little more sugar in the filling and it was perfect, the kids said it was better then the one I buy!!

  • 30. April 2021 - 09:16

    Hi there! When you say fresh cream is that thickened, pure or heavy cream? Or something completely different lol thanks tmrc_emoticons.)

  • 23. May 2020 - 23:45

    Kathrynginns: Hi, I see why you ask. The pastry is actually divided into 3 pieces. 1 piece is to be rolled out for the base, second piece is rolled out for the sides, third piece is rolled into a circle and placed on top of the ricotta mixture. I never knew this cheesecake had pastry on top until I just saw Fast Ed make one on TV. So I looked for one here. Hope I've helped you. Cheers

  • 24. January 2020 - 22:07

    I'm confused. What remaining circle of pastry?

  • 1. January 2020 - 19:06

    Beautiful, looks fiddly but is not. Result is fantastic I should have also made two!!

  • 21. December 2019 - 06:28

    Presentation alone this is 5 stars! Looked exactly like papas! Guests loved it.

  • 8. April 2018 - 12:20

    Making this cake the 2nd time in 1 week, absolutely easy and tastes just like papas if not better.

  • 7. April 2018 - 22:22

    Totally authentic!!! Did not think I could replicate the original but it was spot on. Soooo creamy and good! Thanks for makng it thermo-friendly!!

  • 1. April 2018 - 17:45

    What a cake, it is absolutely beautiful better than papas. Highly recommended. My hubby loves papas and said this was better.

  • 20. January 2017 - 16:07

    This is my favorite cake so I tried this recipe. It's the best!! I've done this cake 3 times and friends that tried it now asked to bring the cake to their place when we get together. Next time I'm just bringing beers and see if they want me as a friend or just the cake. I did too add more sugar to the pastry and the filling. I also added more exercises to burn the calories, I can't stop eating it.

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