Ricotta Cheesecake with Fresh Berry Topping

Becky Luigart-Stayner
You'll need to make at least 1 1/2 batches of Homemade Ricotta Cheese for this luscious dessert. Although cream cheese-based cheesecakes are served chilled, ricotta cheesecakes are often enjoyed warm or at room temperature. If you've made this dessert in advance, cover and refrigerate, then let it stand at room temperature for 30 minutes before serving. While a shiny metal pan makes a delicious cheesecake, a dark metal or nonstick pan consistently gave us a taller, lightly browned cake.

Yield:

12 servings (serving size: 1 cheesecake wedge and about 1/2 cup berry mixture)

Recipe from

Nutritional Information

Calories 286
Caloriesfromfat 32 %
Fat 10.2 g
Satfat 5.6 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 18 g
Carbohydrate 31.7 g
Fiber 2.5 g
Cholesterol 101 mg
Iron 0.6 mg
Sodium 328 mg
Calcium 353 mg

Ingredients

Cheesecake:
1 cup granulated sugar
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
Cooking spray
1 tablespoon powdered sugar
Topping:
2 cups quartered strawberries
1 pint fresh raspberries
1 pint fresh blueberries
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
Mint sprigs (optional)

Preparation

Preheat oven to 350°.

To prepare cheesecake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Pour batter into a 10-inch springform pan coated with cooking spray. Bake at 350° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around the outside edge of cheesecake. Cool slightly; remove outer ring from pan. Sprinkle cheesecake evenly with powdered sugar.

To prepare topping, combine berries, 2 tablespoons granulated sugar, and juice; toss gently to combine. Let stand 5 minutes. Serve berry mixture with cheesecake. Garnish with mint sprigs, if desired.

Note:

Micol Negrin,

April 2005