Berry Baked Ricotta Cheesecake

Monday, May 29, 2017
Baked Ricotta cheesecake is light, fluffy and not as filling as regular cheesecake. Baked in a springform, pan. This light texture and delicious topping is irresistible!







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. Enjoy!








Berry Baked Ricotta Cheesecake



Berry Baked Ricotta Cheesecake




Berry Baked Ricotta Cheesecake

Berry Baked Cheesecake Recipe

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 Blueberries, Raspberries, Blackberries Strawberries



    Preheat oven to 300 degrees . Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan, and tap out excess flour or if you prefer use a piece of parchment paper cut to fit the bottom. Wrap the entire pan in aluminum foil just around the spring form pan outside, to preserve 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.

instructions:



  1. Directions:


    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.


    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.


    Pour batter into the prepared pan it will be medium thickness in consistency not runny or thin. Bake in the center of the oven in 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.


    Serve with powdered sugar, a dab of whipped cream or a puree sauce over the top ( any fruit puree cant be substituted). Top with fresh fruit medley.


    Note for crust lovers: If you prefer a crust. Line bottom of this pan with crushed shortbread cookies add 1/2 stick melted butter, dash of cinnamon and mix. Add to the bottom of lightly greased spring form pan.


    Triple Berry Puree Sauce


    1 cup red raspberries

    1 cup blackberries

    1 cup strawberries or blueberries

    1/2 cup granulated white sugar,  see below

    1 Tablespoon Chambord (optional)


    Put berries, sugar, flavoring in food processor pulse puree leaving some chunks, use for topping.


    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.

    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.
Created using The Recipes Generator

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

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