Baked bourbon vanilla ricotta cheesecake

Ingredients

for 6 servings

• Ricotta250 g (8.8 oz)
• Cream cheese (Philadelphia style)250 g (8.8 oz)
• Eggs100 g (3.5 oz)
• Erythritol50 g (1.8 oz)
• Vanilla extract6 g
• Heavy cream80 g (2.8 oz)

Directions

1. Preheat the oven to 150 °C (302 °F) and line a springform pan with parchment paper.
2. Blend the ricotta and the cream cheese with the erythritol until perfectly smooth.
3. Beat in the eggs one at a time, then add the vanilla extract and the heavy cream; mix gently, without working in too much air.
4. Pour the filling into the pan, set it in a large dish filled halfway up with hot water and bake for 50 minutes in the water bath, until the centre still wobbles slightly.
5. Leave to cool completely at room temperature, then refrigerate overnight before unmoulding and serving well chilled.