Do you ever notice how there are certain ingredients you buy for a recipe and then always end up with some odd amount left over? Here is an easy way to turn a small amount of leftover ricotta and cream cheese into a cheesecake. The recipe below was made with a spring form pan, but you could easily bake and serve these in small ramekins.
The amount of cream cheese and ricotta I used had a lot to do with how much cream cheese I had left over from a carrot cake recipe. Rather than 6 ounces each of cream cheese and ricotta, you could adjust the proportions based on what you have left. Just aim for 12 ounces total. I used weight instead of volume because it makes it easier to play around with the proportions.
For a larger cheesecake or additional servings, you could easily double or triple this recipe – just make sure to keep an eye on the oven as the final size of the cheesecake(s) will affect the final baking time.
Try to have at room temperature or close to room temperature for a smoother cheesecake
6 oz Gezellig Cookie stroopwafel crumbs (we used cocoa spelt)
3 TBSP melted butter
6 oz cream cheese
1/3 C granulated sugar
6 oz ricotta
1 tsp vanilla
Small 7” spring form pan or 4-5 ramekins
Parchment paper (optional)
Step 1 – Prepare the Crust:
Set oven to 325 degrees
Lightly oil the interior of the spring form pan or ramekins. Optional: If using the spring form, line with parchment, and oil parchment. This will make it easier to get out of the pan.
Melt the butter.
Mix the crumbs and butter together in a small bowl until well mixed.
Pat crumbs into the bottom and lower sides of the pan or ramekins.
Bake for 15-20 minutes, or until browned
Cool for 10-15 minutes before filling
Step 2 – Prepare the Filling:
Add cream cheese and sugar to the mixer (you could use a food processor or bowl and spoon). Mix until thoroughly combined and there are no lumps. If you don’t get the lumps out now, you won’t be able to later. Use spatula to wipe down sides and remix as needed. Overmixing is better than under mixing here.
Add ricotta and mix.
Add egg and vanilla and mix until well combined and light.
Step 3 – Bake:
Pour mixture into pan or ramekins. If using ramekins make sure they are being evenly filled to ensure they bake at the same time. If you have a scale, you can weigh them to ensure they are the same.
Place on a cookie sheet (to catch any spill over) and put cake(s) in oven. Bake until outside is fully set and center is still a little soft. Pan will take 45-60 minutes, ramekins will take 20-45 minutes depending on size.
Once removed from oven, set on cooling rack. Run knife around edge of spring form pan to loosen. Remove pan sides, and let cool. (not necessary for ramekins, since this will be your serving dish.)
Once cool, place in fridge to chill.
To serve, decorate with extra cocoa spelt cookie crumbs, fruit, or whatever else you have on hand.