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

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Ratings & Reviews

margascav's Review

August 07, 2012
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.

TamsFood's Review

July 04, 2010
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.

Shelia1's Review

March 25, 2010
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.