Ricotta Cheesecake with Fresh Berries
4 servings
15 minutes
Ricotta cheesecake with fresh berries is a delicate dessert that combines the airy texture of Italian cheese and the refreshing taste of berries. Inspired by classic American cheesecakes, this version stands out for its lightness and rich creamy aroma. Ricotta adds softness and velvetiness, while the berries provide vibrant fruity notes. A light acidity from lemon juice balances the sweetness, creating a harmony of flavors. Dusting it with powdered sugar makes this cheesecake an ideal conclusion to any meal. It can be served as a standalone dessert or paired with a cup of aromatic coffee. Suitable for cozy family evenings as well as festive events, it delights guests with its elegance and tenderness.
1
Preheat the oven to 180 degrees.
2
In a large bowl, mix ricotta, 1 cup of sugar, lemon zest, vanilla, and salt, and beat with a mixer on medium speed for 2 minutes. Add the eggs one at a time and pour the mixture into a round pan greased with vegetable oil (about 25 cm in diameter). Bake for about 1 hour, cool, and transfer to a plate. Dust with powdered sugar.
- Ricotta cheese: 800 g
- Sugar: 1.1 glass
- Lemon zest: 1 teaspoon
- Vanilla extract: 2 teaspoons
- Salt: 0.3 teaspoon
- Chicken egg: 4 pieces
- Vegetable oil: to taste
- Icing sugar: 1 tablespoon
3
In a bowl, mix chopped strawberries, raspberries, and blueberries. Add 2 tablespoons of sugar and lemon juice. Stir and let sit for 5 minutes. Place the berries on the cheesecake and garnish with mint sprigs.
- Strawberry: 300 g
- Blueberry: 400 g
- Raspberry: 360 g
- Sugar: 1.1 glass
- Lemon juice: 1 tablespoon
- Fresh mint: to taste
