Ricotta Cheesecake with Fresh Summer Herbs

This is the Ricotta Cheesecake with Fresh Summer Herbs recipe.

  • Prep: 25 min
  • Cooking: 1 h 20
Yields 8 - 12 servings


  • 1 3/4 lb (800 g) Canadian Ricotta cheese
  • 1/4 cup (60 mL) Canadian Parmesan cheese freshly grated
  • 3 egg yolks
  • 3 tbsp (45 mL) all-purpose flour
  • 1/4 cup (60 mL) fresh basil
  • 1/4 cup (60 mL) fresh coriander
  • 1/4 cup (60 mL) fresh chives
  • 3 egg whites whisked to stiff peaks
  • Salt and freshly ground pepper
  • 1/4 cup (60 mL) toasted pine nuts


Preheat oven to 350 °F (180 °C). Oil a spring form pan with extra virgin olive oil.

In the food processor, mix the Ricotta and Parmesan cheeses with the egg yolks, flour, basil, coriander and chives. Season.

Using a spatula gently incorporate the mixture into the whisked egg whites, using a cutting motion so as not lose any air. Pour into the pan, sprinkle with toasted pine nuts and bake in the oven for 1 hour and 20 minutes until puffy and golden. Let cool, then turn out.

Serve in slices accompanied by whipped cream mixed with a little lemon zest, then season with salt and pepper. Garnish with a bouquet of fresh herbs.


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