Indulging in a creamy and luscious cheesecake is a treat for the senses, especially when paired with the vibrant sweetness of fresh berries. This Ricotta Cheesecake with Fresh Berries combines the richness of traditional cheesecake with the lightness and tanginess of ricotta cheese, resulting in a dessert that’s as decadent as it is refreshing. Whether you’re hosting a summer soirée or simply craving a sweet indulgence, this cheesecake is sure to impress. In this post, I’ll share with you a delightful recipe for Ricotta Cheesecake with Fresh Berries that will elevate any occasion.
Ricotta Cheesecake with Fresh Berries Recipe:
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
2 cups whole milk ricotta cheese
2 packages (16 ounces total) cream cheese, softened
1 cup granulated sugar
4 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
For the Topping:
Fresh berries (such as strawberries, blueberries, raspberries)
Powdered sugar, for dusting
Fresh mint leaves, for garnish (optional)
Instructions:
- Preparing the Crust:
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon or your fingertips to evenly distribute and compact the crust.
Bake the crust in the preheated oven for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
- Making the Filling:
In a large mixing bowl, beat together the ricotta cheese, cream cheese, and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the lemon zest, vanilla extract, flour, and salt until evenly incorporated.
Pour the filling over the cooled crust in the springform pan, spreading it out evenly with a spatula.
- Baking the Cheesecake:
Place the springform pan on a baking sheet to catch any potential drips, then transfer it to the preheated oven.
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door closed for an additional 30 minutes to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to chill and set.
- Serving the Cheesecake:
Just before serving, carefully remove the outer ring of the springform pan.
Arrange fresh berries on top of the chilled cheesecake, covering the surface evenly.
Dust the cheesecake with powdered sugar for a touch of sweetness.
Garnish with fresh mint leaves for a pop of color and freshness, if desired.
Tips for Success:
Be sure to use whole milk ricotta cheese for the creamiest texture in the cheesecake filling.
To prevent cracking, avoid overmixing the cheesecake batter once the eggs have been added.
For the best results, allow the cheesecake to chill in the refrigerator for at least 4 hours or overnight before serving to ensure it sets properly.
Variations:
Feel free to get creative with the fresh berries you use for topping the cheesecake. Try a combination of strawberries, blueberries, raspberries, and blackberries for a colorful presentation.
For a citrusy twist, add a squeeze of fresh lemon juice to the cheesecake filling along with the lemon zest.
If you prefer a gluten-free crust, you can use gluten-free graham cracker crumbs or ground almonds mixed with a little sugar and melted butter.
This Ricotta Cheesecake with Fresh Berries is a delightful dessert that celebrates the vibrant flavors of summer. With its creamy texture, tangy ricotta cheese, and burst of fruity sweetness from the fresh berries, it’s sure to be a hit at any gathering. So go ahead, treat yourself and your loved ones to a slice of this decadent cheesecake and savor the taste of summer!