Berry Baked Ricotta Cheesecake

Monday, May 29, 2017
The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese.


It is also a bit lighter and dryer, more cakelike.


We love both the Ricotta style cheesecakes and the cream cheese New York versions, this one is berry delicious!


If you want fewer calories and authentic Italian cheesecake flavors, this is the type you will find in an Italian bakery.


Easy to make in a springform pan and it even tastes great with nothing but a dusting of powdered sugar on top.


Just scroll down to the printable recipe card and see just how easy this is to make.












Ricotta Makes The Cheesecake so Light!



This is one of my favorite recipes with a hint of lemon. A little time consuming but worth every forkful!



I often cut this recipe in half and make a small one for just two people.



When I found out my son had diabetes and this was his favorite dessert, I had to adapt it for him. He was over the moon thrilled on how amazing this was.



He never missed the sugar! I wrote the recipe with the changes at the bottom using a sugar alternative.



If you’ve ever been to Italy and tried a classic Italian torte, the flavor is quite similar in flavors although the tortes are a little drier.



Moist and still rich if you're a fan of ricotta cheese want lighter cheesecake, then you’re going to love this ricotta cheesecake.





Berry Baked Ricotta Cheesecake





Tips:


  • You can add any flavored extracts to change the flavor Almond, Lemon, Vanilla Orange etc.
  • Chocolate chips can be added for chocolate lovers, just toss them in flour first so they don't sink
  • Use any toppings you prefer we even like this with ice cream toppings IE caramel and crushed Ferrara Rochers candy
  • Store leftovers in the refrigerator
  • Only use whole milk Ricotta and if it's watery make sure you drain it first in a cheesecloth
  • Fresh fruits of any kinds can be substituted
  • Dried fruits can be added with cinnamon and sugar on top as a change
  • Always bake this is a big pan filled with water to keep the cheesecake moist and not crack on top
  • This taste great plain dusted with powdered sugar or even a warm jam on top








Berry Baked Ricotta Cheesecake





Ingredients You Will To Make Berry Baked Ricotta Cheesecake


  • Whole milk Ricotta Cheese
  • white sugar or use a sugar substitute
  • all-purpose flour
  • eggs
  • lemon extract or any other flavor you prefer
  • vanilla extract
  • salt
  • Suggested fruit: 2 cups of each blueberry, Raspberries, Blackberries Strawberries








Pin for later









More Recipes You May Like:





Strawberry Copycat Manny's Cheesecake

Blueberry Cheesecake Bars
No-Bake Cheese Pie
Italian Cassata
Amaretto Cheesecake
New York Cheesecake




Cheesecake Fans

Berry Baked Ricotta Cheesecake is a family favorite here.


Don't be afraid that the flavor won't be as delicious as a cream cheese style cheesecake!


This is an outstanding Italian cheesecake in flavor and although nothing like the American New York styles in taste, it sure is a nice change with a lighter flavor and texture.


Do give this a try, and change and adapt it to however you like any kind of toppings.


Whether you choose blueberries or other fruits, plain or topped with hot fudge, caramel topping with macadamia nuts or even coconut, it's will an easy new dessert to make from your next dinner party!


Everyone loves this recipe, super simple and done quickly.






ricotta cheesecake, Italian pastry, Italian cheesecake, sugar-free cheesecake, low carb
dessert
italian
Yield: 10

Berry Baked Ricotta Cheesecake

prep time: 30 min cook time: 1 hours total time: 1 hour and 30 mins
This is a light Ricotta Italian Cheesecake made with and without sugar.

ingredients:

  • Don't miss making this one! See sugar alternatives at the end of this recipe for substitutions
  • 1- Whole milk Ricotta Cheese (32 oz or = 2 lb) container or make my homemade Ricotta
  • 2/3 cup white sugar (see below)
  • 1/3 cup all-purpose flour
  • 5 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Suggested fruit: 2 cups of each blueberry, Raspberries, Blackberries Strawberries

instructions:

  1. Preheat oven to 300 degrees.
  2. Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour or if you prefer to use a piece of parchment paper cut to fit the bottom.
  3. Wrap the entire pan in aluminum foil just around the springform pan outside, to preserve the integrity of the pan..... this is in preparation for the water bath. The water should be no more than 1/4 inch below the top of the foil not above the foil.
  4. Place Ricotta in a large mixing bowl, and beat it as smooth as possible with an industrial mixer, beat with flat beater for 4 minutes..... on stir mode. If you're mixing this by hand using a rubber spatula, it will take at least 6 minutes.
  5. Stir the sugar and flour together thoroughly into the Ricotta beat another 3 minutes. Stir in the one egg at a time until each egg is well blended around 1 minute per egg, beating a little faster than a stir mode. Blend in the flavorings, and salt.
  6. Pour batter into the prepared pan it will be a medium thickness in the consistency not runny or thin. Bake in the center of the oven in a water bath (about 1/4 inch of water in your pan)for about 1 to 1 1/4 hours on 300 degrees, until a light golden color. Cook making certain the center is fairly firm, insert a knife in the center to see if the batter is solid. Cool completely. Chill till serving time.
  7. Serve with powdered sugar, a dab of whipped cream or a puree sauce over the top ( any fruit puree can be substituted). Top with a fresh fruit medley.
  8. Note for crust lovers: If you prefer a crust. Line bottom of this pan with crushed shortbread cookies add 1/2 stick melted butter, a dash of cinnamon and mix. Add to the bottom of lightly greased springform pan.
  9. Triple Berry Puree Sauce
  10. 1 cup red raspberries
  11. 1 cup blackberries
  12. 1 cup strawberries or blueberries
  13. 1/2 cup granulated white sugar, see below
  14. 1 Tablespoon Chambord (optional)
  15. Put berries, sugar, flavoring in food processor pulse puree leaving some chunks, use for topping.
  16. Note: for sugar-free, I used 3 stevia packets in the ricotta, added to your taste more or less. You can use any sweetener you like to taste.
  17. Topping no sugar I used sugar-free spreadable jam. Tossed the fruit in it after I microwaved it for 30 seconds. Adapted to my family with diabetes.
Calories
267
Fat (grams)
11
Sat. Fat (grams)
9
Carbs (grams)
18
Net carbs
11
Sugar (grams)
9
Created using The Recipes Generator




Pin for later







Other Desserts We Love




Zucchini bread regular or chocolate
Coconut Cream Poke Cake
Raspberry Red Velvet Cupcakes
Dark Chocolate Fudge Cake Mix Cake
cannoli Pie
Skillet buttermilk strawberry shortcake
Strawberry Cream Pie
Banana Sour Cream Streusel Bars










2 comments

  1. Mmmm....your ricotta cheesecake looks so creamy and luscious! And I'm always a fan of berry toppings! Have a wonderful holiday, Claudia..

    ReplyDelete
  2. Dear Claudia, There really is nothing like a good slice of cheesecake.
    Hope your weekend was beautiful. xoxo Catherine

    ReplyDelete

Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com