ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ricotta Cheesecake with Strawberries

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 20 mins
Cook time 1 hr, 10 mins
Chill Time time 4 hrs
Yield Serves 12


  • Cheesecake:
  • 2 8-oz. packages reduced-fat cream cheese, at room temperature
  • 1 15-oz. container part-skim ricotta
  • 1 1/4 cups sugar
  • 4 large eggs, lightly beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 2 cups nonfat sour cream, at room temperature
  • 2 tablespoons unsalted butter, melted and cooled
  • Topping:
  • 2 tablespoons lemon juice
  • 1 cup strawberry fruit spread (such as Polaner's)
  • 15 large strawberries, hulled

Nutrition Information

  • calories 375
  • fat 13 g
  • satfat 8 g
  • protein 12 g
  • carbohydrate 51 g
  • fiber 1 g
  • cholesterol 114 mg
  • sodium 215 mg

How to Make It

  1. Make cheesecake: Preheat oven to 350°F. Wrap bottom of a 9-inch springform pan with 2 layers of aluminum foil. Coat pan with cooking spray.

  2. Using an electric mixer at medium speed, beat cream cheese and ricotta until smooth. Beat in sugar, eggs, lemon juice and vanilla. Add flour and cornstarch and use a spatula to fold in until thoroughly blended. Fold in sour cream and butter. Pour into springform pan. Place springform in a large roasting pan and fill with enough hot water to come about 1/3 up sides of springform. Bake until cake is firm around edges but still slightly jiggly in center, 60 to 70 minutes. Turn off oven, remove cheesecake from roasting pan and place cake back in oven for 2 hours to cool. Cover and refrigerate until chilled, at least 2 hours.

  3. Make topping: Combine lemon juice, fruit spread and 2 Tbsp. water in a small saucepan. Stir over medium-high heat until fruit spread becomes liquid. Strain through a fine-mesh sieve set over a bowl. Use a spoon to work liquid through sieve; discard any solids. Cool to room temperature, stirring occasionally.

  4. Halve or quarter strawberries and arrange decoratively over top of chilled cheesecake. Brush lightly with glaze and serve.