Rio Briati Ricotta and Pumpkin Cheesecake​


Ingredients for 10 portions

For the base

  • 5.3 oz Oreo® cookies, crumbled
  • 1.4 oz Butter, melted

For the filling

  • 7.1 oz QimiQ Sauce Base
  • 19.4 oz Rio Briati Ricotta
  • 5.1 fl oz Whipping cream 36% fat
  • 7.8 oz Eggs
  • 12.3 oz Canned pumpkin puree
  • 0.7 oz Corn starch
  • 7.1 oz Sugar
  • 0.2 oz Vanilla sugar
  • 0.7 fl oz Lemon juice


  1. For the base: add the melted butter to the cookie crumbs and mix well. Press firmly into the base of a greased cake tin.
  2. For the filling: mix the ingredients together with an immersion blender until smooth and fill into the cake tin.
  3. Bake in a waterbath at 250 °F for approx. 60 minutes.

QimiQ Sauce Base Advantages

  • Longer shelf life without loss of quality
  • Quick and simple preparation
  • Enhances the natural taste of added ingredients