This royal vatrushka cheesecake pie is light, creamy and beautifully golden — a soft ricotta filling tucked between buttery crumb layers, baked until just set and delicately sweet. It slices cleanly once cooled and makes an elegant dessert for tea or a special family table. If you love baked cheese desserts, try our Italian Lemon Ricotta Cake and our No-Bake Banana Cheesecake.
Ingredients
- 3 eggs
- 400 g (14 oz) ricotta
- 80 g (about 2/3 cup) flour
- Sweetener, to taste
Instructions
- Separate the whites from the yolks. Rub the yolks with flour and a little sweetener into crumbs.
- Whip the whites with a pinch of salt to stiff peaks. Blend the ricotta with sweetener until smooth, then gently fold in the whites.
- Spread half the crumbs in a pan, add the cheese mixture, and top with remaining crumbs.
- Bake at 180 C (350 F) for 40 minutes. Cool completely before slicing.
Tips
- Fold the whipped whites in gently, in two or three additions, to keep the filling light and airy.
- Cool the pie completely before slicing — the ricotta filling sets as it cools and cuts much more cleanly.
- For more cheesecake and baking ideas, browse Allrecipes and Serious Eats for tested baking guidance.
Nutrition: per 100 g: 139 kcal, protein 10 g, fat 4.4 g, carbs 14.4 g.