Ricotta berry cheesecake
Indulge in a delightful Ricotta Berry Cheesecake, a creamy blend of ricotta and cream cheese, sweetened with sugar and brightened with lemon zest. This luscious dessert is studded with fresh blueberries and topped with juicy strawberries, creating a perfect balance of flavors and textures. Easy to make and irresistibly delicious!
- 26 Mar 2024
- Cook time 50 min
- Prep time 10 min
- 8 Servings
- 8 Ingredients
Ricotta berry cheesecake is a delightful and creamy dessert that perfectly balances the smooth texture of ricotta and cream cheese with the fresh, fruity flavors of blueberries and strawberries. It's an ideal treat for any occasion that is both visually appealing and delicious.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1 cup of ricotta cheese and 1/2 cup of cream cheese. Beat with an electric mixer on medium speed until smooth and well-blended.
- Add 1/3 cup of sugar to the mixture and continue beating until the sugar is well incorporated.
- Crack the egg into the bowl and beat until just combined.
- Add 2 tablespoons of lemon zest and 1 tablespoon of all-purpose white wheat flour. Gently fold these into the mixture until well distributed.
- Rinse 1/3 cup of blueberries and 2 cups of strawberries. Hull and halve the strawberries.
- Carefully fold the blueberries into the cheesecake mixture.
- Pour the mixture into the prepared springform pan, spreading it evenly.
- Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are set and the center still slightly jiggles when moved. The cheesecake will continue to set as it cools.
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
- Once cooled, refrigerate the cheesecake for at least 4-6 hours, or preferably overnight to fully set.
- Before serving, top the cheesecake with the halved strawberries, arranging them neatly on top.
- Carefully remove the springform pan, slice the cheesecake, and enjoy!
Tips:
- Ensure all ingredients, particularly the cheeses and egg, are at room temperature before mixing. This helps achieve a smoother batter.
- Gently fold the berries into the batter to avoid crushing them and to ensure even distribution throughout the cheesecake.
- Use fresh lemon zest for a vibrant and tangy flavor that complements the berries and cheeses perfectly.
- If you prefer a sweeter cheesecake, you can add an extra tablespoon of sugar.
Ricotta berry cheesecake is a flavorful and indulgent dessert that showcases the best of creamy cheese and fresh berries. With a few simple ingredients and careful preparation, you can create a stunning cheesecake that is sure to impress family and friends. Enjoy a slice with a cup of tea or coffee for a heavenly treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 0.92g | 2% |
| Sugar 12g | 12% |
| Fat | |
| Fat 5g | 6% |
| Saturated 2.93g | 10% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 30mg | 5% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.25mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 24mg | 26% |
| Vitamin E 0.28mg | 2% |
| Vitamin K 2.42ug | 2% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.41mg | 4% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 120mg | 4% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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