Although you can also add a crust, we prefer this lighter style ricotta cheesecake without a crust and I have that recipe included in the recipe card below.
We make the topping with 3 types of berries with puree and then leave a few whole for garnishing to make the prettiest Berry Ricotta Cheesecake you've ever seen!
I have made this berry ricotta cheesecake on my husband's 40th birthday, which is actually in December and luckilly found some berries that were still pretty sweet durng the winter months.
His party of 14 was a huge success and everyone raved about this cheesecake and it was gone so fast I couldn't believe it!.
My husband who is usually a big fan of the cream cheese style cakes ever bragged how delicious this one was and was hoping some was left, but nope not a chance!
I will just have to make him another one just for him.
This recipe is easy to make with our step by step instructions below.
Decadent and Easy Cheesecakes
Ricotta Cheesecake is Light and Creamy but it does take a little more time to make.
A few tips, wrap the bottom of the springform pan with foil, to keep from leaking.
Add a tray of water somewhere in the oven to keep moisture in there while baking, sometimes I also put the pan right in a tray of water but don't forget to wrap the bottom of that pan!
Ingredients Needed (exact measurements in the recipe card below)
- Ricotta Whole Milk Cheese
- white granulated sugar
- all-purpose flour
- eggs
- lemon zest
- vanilla extract
- salt
- 3 types of berries you like
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Italian Cheesecake Desserts
If you love light creamy desserts this will be a new favorite style cheesecake, it's not dense and it's not overly sweet.
The lemon zest gives it just the right flavor that compliments the fruits you choose, we like to make sure the fruit is naturally sweet and not use too much sugar.
Let us know how you like our version of this Italian Ricotta Cheesecake with triple berries it's really a show stopper!
Triple Berry Ricotta Cheesecake
Yield: 14
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
This is a light ricotta Italian-style cheesecake that is crustless. The topping is made of triple berry puree and whole fruits for garnishing.
Ingredients
- 2 - 15-ounce containers of - Whole Milk Ricotta Cheese
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 5 eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Suggested fruit: 2 cups of each blueberry, raspberry, blackberry strawberries
- Triple Berry Puree Sauce
- 1/2 cup red raspberries and more for garnishing
- 1/2 cup blackberries and more for garnishing
- 1/4 cup strawberries or blueberries and more for garnishing
- 2 tablespoons of granulated white sugar, or the equivalent of sugar-free like stevia
- Put berries, sugar, and flavoring in a food processor pulse puree leaving some chunks, and use for topping.
Instructions
- Preheat the oven to 300 degrees.
- Set rack in the middle of the oven.
- Butter and flour a 9 or 10 inch springform 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 springform pan outside, to preserve the integrity of the pan from leaking.
- Add a pan with 1/2 inch of water in it and place it in the oven on a different rack.
- Note: You must have patience for this recipe as the longer you beat this and make sure it's completely smooth as directed the better the results are.
- Place the 2lbs of ricotta in a large mixing bowl, and beat it as smooth as possible with an industrial mixer, beat with a flat beater for 7 to 8 minutes on stir mode.
- If you are doing this by hand using a rubber spatula it will take at least 12 minutes.
- Stir the sugar and flour together thoroughly into the ricotta, and beat for 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 a medium thickness in consistency not runny or thin.
- Bake in the center of the oven at 300 degrees, until a light golden color around 1 hour.
- 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 a fresh fruit medley.
- Note: If you prefer a crust. Line the bottom of this pan with crushed shortbread cookies add 1/2 stick of melted butter, a dash of cinnamon, and mix.
- Add to the bottom of the lightly greased springform pan.
- Add some puree and decorate with whole berries.
Nutrition Facts
Calories
162.47Fat (grams)
1.67Sat. Fat (grams)
0.49Carbs (grams)
27.17Fiber (grams)
1.29Net carbs
25.88Sugar (grams)
19.5Protein (grams)
7.81Sodium (milligrams)
113.38Cholesterol (grams)
68.83
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