Eggless ricotta cheese cake recipe - Ricotta cheesecake recipe - Eggless baking - Cake recipe - Kids friendly recipe

My kids love the home made cheese cakes. I have posted 3 of them Plain Cheese cake, Nuttella zebra cheese cake and Oreo cheese cake. When we were in Italy I tried a few cheese cake it tasted different from American ones and it was lighter. I kind of like both. After I searched for difference. Later I read that Italian one is using Ricotta and American one is using Sour cream. This year for my son's birthday he wanted cheese cake again. So I decided to try it with Ricotta. Since I made it for his birthday I was crossing my fingers. I followed recipe from Joy baking. Original recipe is with egg. I made my version without egg also added melted white chocolate It came out pretty good
Ingredients
Crust:
Graham wafer or digestive biscuit crumbs - 1 cup (100 grams) 
Sugar - 2 tablespoons (30 grams) 
Unsalted Melted butter - 1/4 cup (4 tablespoons) (57 grams)
Cheese cake Filling:

Ricotta cheese - 2.5 cup (20 ouces, 570g)
Sugar - 1 cup (200 g) to 1.5 (300g)
Cream cheese - 227g (8 oz. At room temp)
Corn starch or Potato starch - 2 tablespoon (30g)
Melted White chocolate - 5 tablespoon
Lemon juice - 2 teaspoon
Zest of Lemon - 1 (lemon zest)
Vanilla Extract - 2 teaspoon

Method

Grease the baking pan wrap outside with heavy duty aluminum foil do it in two layers. Take the Graham or digestive and make a crumbs. Melt the butter Mix in melted butter and crumbs 
Line baking tray with baking sheet grease it with butter.. transfer cookie mixture and press the mixture down to make a smooth base.
Pre heat the oven and bake the crust for 8 mins. Let it cool down completely. Cover the out pan with aluminium foil (as shown in the pic)
For Cheese Cake
Pre heat the oven at 180 degree. Make sure all ingredients under for filling is in room temperature. Beat cream cheese, Vanilla extract into smooth paste without any lump. 

Add Ricotta cheese, sugar and beat for 3 mins. Scrap the sides and mix well. Add rest of the ingredients and beat it again. Add all the ingredients in the broad vessel. Using hand held beater or batter mixer whip it o the smooth batter
Pour this to baked crust and level it Place spring pan in a large roast pan and fill roasting pan with hot water till it reaches 1/2 of baking pan
Bake the cake for an hour or till top is slightly browned. When you shake the pan it will move a bit. Let it cool down completely. 
Wrap it with plastic cover and refrigerate it for overnight
Serve it 
TAG