Baked Cardamom Ricotta Cheesecakeche

It’s a really simple, light-crust less cheesecake that is so refreshing to taste.

The most important culinary lesson I’ve learnt from her that I embrace all the time in my kitchen- simple ingredients and lots of colour. Today Mum is far away back in India but I feel closer to her by recreating her ‘sondesh’ with a modern touch to it for my little boys.

From Sugar Et Al

I’m absolutely delighted to be partnering with Western Union for this very special day. As a result of moving money across 200+ countries, Western Union’s customers are incredibly diverse-just like the world we live in and the food we eat.

Makes an 8 inch round cheesecake that serves 6-8 people

  • 750 g smooth ricotta
  • 1/3 cup castor sugar
  • 1 tsp powdered cardamom
  • 4 eggs, lightly beaten

Method : 

  • Preheat oven to 170 degrees C (150 degrees C for fan-forced ovens). Grease the base and sides of an 8 inch Springform pan. With an electric mixer or a hand mixer, beat the ricotta, sugar and powdered cardamom together till smooth. Add the egg, a little at a time and continue to beat till fully blended.
  • Pour the mixture into the prepared pan. Smooth the top and tap the pan gently a few times on the bench top to get rid of air bubbles.
  • Bake in the oven for 50-60 minutes or until a crust starts to form all over the cheesecake (the top will become light golden brown) and a skewer inserted into the centre comes out clean. Turn off oven, leave the door ajar and let cheesecake cool completely before releasing the sides.
  • Refrigerate until serving. When ready to serve, top with rosewater macerated strawberries. Decorate with edible flowers.

Rosewater Macerated Strawberries

  • 1 punnet strawberries (250 g), hulled and sliced
  • 1 tablespoon castor sugar
  • 1 tsp rosewater
Method : Combine strawberries, castor sugar and rosewater in a medium bowl. Cover with cling film and place in the refrigerator for an hour.
Note : Powdered cardamom is available at most local supermarkets as well as Indian stores. Rosewater can be bought online as well as in Indian supermarkets.


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Cake Magazine: Baked Cardamom Ricotta Cheesecakeche
Baked Cardamom Ricotta Cheesecakeche
It’s a really simple, light-crust less cheesecake that is so refreshing to taste.
Cake Magazine
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