Peach Ricotta Cheesecake
recipe

A delightful and creamy peach ricotta cheesecake that combines sweet peaches with soft ricotta cheese. Perfect for summer celebrations or a sweet treat any day.
Preparation time: 2 hours (includes resting time for the dough)
Serving size: 8-10 servings

Ingredients:

- Crust:
- 250 g butter
- 250 g (about 4 dl) all-purpose flour
- 1 tsp baking powder
- 100 g cold water
- Filling:
- 500 g peaches (diced)
- 500 g ricotta cheese or homemade fresh cheese
- 4 eggs
- 100 g cane sugar

Instructions:

1. Prepare the crust: Mix butter, flour, and baking powder until crumbly. Add cold water and mix into a dough. Allow the dough to rest in the refrigerator for at least two hours.

2. Roll out the dough and place it into a 22 cm springform pan. Prick the bottom with a fork and refrigerate while preparing the filling.

3. Prepare the filling: Whip ricotta cheese and cane sugar until smooth. Add eggs one at a time, beating continuously.

4. Place the diced peaches on top of the crust and pour the ricotta mixture over them.

5. Bake the cheesecake in an oven preheated to 200°C (390°F) for about one hour, until the top turns slightly golden.
6. Allow the cheesecake to cool before serving.

Nutritional Information (per serving, estimated):

- Energy: 320 kcal
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 20 g
- Sugar: 10 g
Enjoy your delicious peach ricotta cheesecake!

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