Ricotta Cheesecake with Fresh Berry Topping

  • Shelia1 Posted: 03/25/10
    Worthy of a Special Occasion

    I actually quartered this recipe for just my husband and me (baked for 25 min). I used store bought fat-free ricotta cheese and it turned out very well. I would recommend straining the ricotta if you use fat free as it can be a bit watery. We both enjoyed it and liked the lighter alternative from a traditional and dense cheesecake made with cream cheese. Will make again.

  • TamsFood Posted: 07/04/10
    Worthy of a Special Occasion

    This is a great easy recipe. I added 2 cups of frozen blackberries to the batter + 2 tablespoons of S.R. Flour (to lessen the moisture levels and give more rise/ based on the other comments) and about 2 tablespoons more sugar to the batter. The fruit compote was added to each slice on the plate (made from frozen blueberries, blackberries and raspberries) was beautiful. The cake was delicious and not too flat, although I will put baking paper on the bottom next time because it flattened a little due to inverting to get the bottom of the pan off. I'll definitely make it again this way.

  • margascav Posted: 08/07/12
    Worthy of a Special Occasion

    This was drop dead fantastic. The ricotta cheese is easy to make--I made one batch and was about 1/4 C shy of 4 C, so I used 1/4C of store bought ricotta. Next time I will make more homemade ricotta. I can't wait to make this again and try different toppings--maybe chocolate ganache with sugared cranberries, or an orange-chocolate sauce. It is even fabulous on its own. This cheesecake is a true Italian cheesecake, and makes cream cheese based cheesecakes seem dense and boring.

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