Ricotta berry cheesecake
Ricotta berry cheesecake combines creamy ricotta and cream cheese with fresh blueberries and strawberries, baked to perfection. This dessert is rich yet refreshing, making it a perfect treat for any occasion.
Cook time 50 min
Prep time 10 min
Ingredients:
1 cup ricotta cheese1/2 cup cream cheese
1/3 cup sugar
1 egg
2 tbsp lemon zest
1 tbsp all-purpose white wheat flour
1/3 cup blueberries
2 cups strawberries
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.
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 or fresh blueberries, arranging them neatly on top.
- Carefully remove the springform pan, slice the cheesecake, and enjoy!
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.
Ricotta berry cheesecake FAQ:
Bake the cheesecake for 35-40 minutes at 325°F (160°C). The edges should be set, while the center should still jiggle slightly.
The cheesecake is done when the edges are firm and the center is slightly jiggly. It will continue to set as it cools.
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing individual slices.
You may substitute ricotta cheese with an equal amount of mascarpone or cottage cheese for a similar texture, though the flavor may vary slightly.
A 6-inch springform pan is recommended for this Ricotta Berry Cheesecake to ensure even baking and easy removal.
Cooking 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.
Nutrition Facts
8 ServingsCalories 130kcal
Protein 6g
Carbohydrates 16g
Fiber 0.92g
Sugar 12g
Fat 5g
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