This strawberry ricotta cheesecake is lighter and fluffier than the standard cheesecake thanks to the addition of ricotta. A perfect dessert to impress your dinner guests with.
I would say this cheesecake stands out from other cheesecakes.
It has a completely different flavor – the addition of ricotta being responsible for this.
Honestly, some people prefer this to regular cheesecake, others don’t.
I think having fresh fruit (specifically strawberries) on hand to serve with this cheesecake is a must.
The texture is fluffier and lighter than that of a regular cheesecake and the fresh strawberries really complement this well. This recipe does make for a very high cake and you must use a 10 inch spring-form pan to fit all the batter (I used a 9 1/2 inch pan and had some batter remaining).
I don’t think you can pinpoint exactly that there is ricotta in this cheesecake but you can definitely tell that the taste is different from a traditional cheesecake. There’s something a bit different about it and you can tell just from a single spoonful. It still tastes smooth and creamy, but not quite as heavy as a traditional cheesecake. This might be better for summer warmer months, when you want a dessert a bit lighter. Now this does still have a ton of ricotta but I always felt ricotta was lighter than cream cheese, so the balance of the both of them together in this cake makes for a somewhat different dessert. The fresh fruit complements this recipe perfectly. Though it does take a bit of time to thinly slice the strawberries and try to place them perfectly spaced apart on top of the cheesecake itself!
I personally did enjoy this cheesecake and I was expecting it to taste somewhat different (I ventured out specifically to find a ricotta recipe) and so I do suggest making it, but if you are looking for a traditional cheesecake, this is not it.
Recipe adapted from All Recipes
Let me know what you think of my ricotta cheesecake in the comments below!
- 6 tablespoons butter melted
- 2 cups graham cracker crumbs
- 4 tablespoons sugar
- 24 oz cream cheese
- 15 oz ricotta cheese
- 1 1/2 cups white sugar
- 4 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 6 tablespoons butter melted and cooled
- 8 oz sour cream
- container of fresh strawberries
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Preheat over to 475 degrees F. Lightly grease a 10 inch spring-form pan. Process graham crackers in food processor and mix with 6 tablespoons melted butter and 4 tablespoons sugar. Pat in bottom and halfway up the sides of pan. Refrigerate crust while making batter.
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Beat cream cheese and ricotta until smooth. Add sugar, lemon juice, vanilla extract, cornstarch, flour,6 tablespoons melted and cooled butter and eggs one at a time beating after addition of each, until incorporated. Add sour cream last and beat until combined.
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Fill roasting pan with hot water and place on lower oven shelf. Pour batter into spring-form pan and bake (on higher shelf) at 475 degrees F for 10 minutes then decrease temperature to 200 degrees F and bake for 75-90 minutes. Turn off oven and leave cheesecake there for 3 hours. Remove from oven and let cheesecake cool at room temperature. Refrigerate overnight.
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Slice 6 fresh strawberries using mandolin slicer and decorate cheesecake. (I also sprinkled milk chocolate and dark chocolate shavings over the cake). Serve with cut up fresh strawberries.
Recipe adapted from All Recipes
Rachel says
Wow! So delicious!