Ricotta Cheesecake
User Reviews
4.7
78 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Additional Time
6 hrs
-
Total Time
7 hrs 35 mins
-
Servings
10 -12 servings
-
Course
Cake
Ricotta Cheesecake
Report
Ricotta cheesecake is topped with fresh berries for a beautiful red, white, and blue dessert! This light, subtly flavored cheesecake is a lovely change of pace from a traditional cheesecake.
Share:
Ingredients
For the Crust
- 1 cups Graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup butter melted
For the Filling
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 32 ounces ricotta cheese room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 4 eggs room temperature
For the Topping
- 1-1/2 cups fresh strawberry slices and/or fresh whole raspberries
- 2 cups fresh blueberries
- ¼ cup apricot jelly heated slightly
Instructions
- Preheat oven to 350°F. Spray the bottom and sides of a 9-inch springform pan with nonstick spray and line the bottom with a piece of parchment paper. Set aside.
- Combine crust ingredients; mix well. Press evenly into the bottom and up the sides of the prepared pan. Bake crust for 7 minutes in preheated oven. Remove and cool on a wire rack.
- While crust is cooling, prepare the filling.
- Place the sugar and lemon zest in the bowl of a stand mixer or a large mixing bowl. Use your fingertips to rub the zest into the sugar until the sugar is moistened and fragrant.
- Add the ricotta cheese, vanilla, and salt. Mix with the stand mixer’s paddle attachment or with an electric hand mixer. Add eggs, one at a time; blend until smooth.
- Pour batter into prepared crust.
- Bake in preheated oven for 1 hour 15 minutes to 1 hour 20 minutes (75-80 minutes) or until center is just set. Remove to cooling rack. Cool completely; chill 6 to 24 hours.
- Arrange strawberries and/or raspberries and blueberries on cooled cheesecake. Brush jelly over fruit; chill at least 30 minutes to set glaze.
Notes
- I prefer to use whole milk ricotta for this recipe, but have used part-skim ricotta successfully as well.
- Do not top the cheesecake with the fresh fruit until the day you are serving. The fruit will not have the same fresh appeal and will add a bit of moisture to the top of the cake.
- The apricot jam is not necessary for the fruit topping, it simply adds a little sheen to the fruit.
Genuine Reviews
User Reviews
Overall Rating
4.7
78 reviews
Excellent
Other Recipes
You'll Also Love
