Ricotta cheesecake with fresh raspberries

Ricotta cheesecake with fresh raspberries

By 18/07/2016

Do you want something delicious? Then this is for you.

Try this cheesecake, so fresh and so simple, it is ideal for summer.

It is made with ricotta cheese so it is lighter than a normal cheesecake and I have added whipped egg whites for extra softness.

You can swap raspberries for strawberries, blueberries or any other berries you like.

We had this over the weekend and we enjoyed it sitting outside on the balcony. I always like easy desserts like this one.

 

  • Prep Time : 25 minutes
  • Cook Time : 40 minutes

Ingredients

Instructions

In a saucepan melt the butter over a gentle source of heat then let it cool down.

In a bowl crush the biscuits, add the melted butter and mix well. Put them on a non-stick springform tin (measuring approx 20 cm or 8 inch diameter) and level it well with the back of a spoon. Put it in the fridge for 30 minutes.

crushed biscuits

In a bowl mix the egg yolks, the sugar, the vanilla essence and the ricotta.

ricotta, eggs and sugar

In a separate bowl whip the egg whites until firm and gently incorporate them to the ricotta mixture. Pour the mixture onto the crushed biscuits base and level it well with the back of a spoon. Bake at 180C or 350F for 30 minutes.

mixture on biscuits

Let's make the raspberry sauce.

Keep a few raspberries aside for decoration. In a saucepan cook the remaining raspberries with 2 tbsp of sugar and the lemon juice for 5 to 8 minutes.  Remove from the source of heat and whiz them to a puree consistency.

Let the cheesecake cool down, remove the mold around it (not the base) and pour over the raspberry sauce. Level it well. Decorate with the remaining raspberries and serve.

Ricotta cheesecake with raspberries

Ricotta cheesecake with raspberries

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25 Responses to Ricotta cheesecake with fresh raspberries

  1. Jenni

    This looks absolutely delicious! I will have to try this soon 🙂

  2. Sudhakar

    It looks gorgeous.

    • Alida

      Thanks very much Sudhakar.

    • Alida

      Thanks Angie!

  3. Balvinder

    Oh my goodness this looks amazing. I am bookmarking this recipe to try out in the near future.

    • Alida

      Cheesecake is always a winner!

  4. Choclette

    Alida, I always want something delicious! But yes, a slice of this beauty would be very nice indeed 🙂

    • Alida

      Thank you Choclette.

  5. Chiara

    c’è ancora una fettina ? la vorrei mangiare subito !

    • Alida

      Dai ti invito per un caffe’! Mi piacerebbe un sacco.

  6. Dottie Sauchelli Balin

    Dear Alida,
    If there is one thing that I love and that is a cheescake! This recipe is very simple and looks very impressive. Your presentation is so lovely and I am salivating while I am reading this. Love the raspberries and I would also use strawberry. This cheesecake recipe is a keeper for sure. Thank you for sharing, dear friend.
    Hugs and ciao.. 🙂

    • Alida

      I want to try it again using different type of fruit like peaches. Ciao cara x

  7. Dannii @ Hungry Healthy Happy

    This is such a stunning looking dessert – perfect for a dinner party. Can you believe that I have never made a cheesecake before?

    • Alida

      I love cheesecake as it is so easy and quick to prepare.

  8. Alison

    This looks gorgeous. I will definitely be making this when all my raspberries are ripe in the garden

    • Alida

      Thank you Alison!

  9. gloria

    bellisimo e deliziosi cara!! Baci!

  10. La cucina di Molly

    Che meraviglia questa cheesecake alla ricotta, è molto golosa, complimenti! Buona giornata, baci!

  11. All That I'm Eating

    I’ve made a few cheesecakes before but never with ricotta, this looks great Alida!

  12. uno spicchio di melone

    Questa cheesecake è da urlo!!!! Come vorrei averne una fetta! Grazie cara per questa delizia!
    Un abbraccio!
    unospicchiodimelone!

    • Alida

      Grazie cara!

  13. Kate - Gluten Free Alchemist

    A perfect, light summer cheesecake Alida. Looks divine. I have made loads of cheesecakes before, but interestingly don’t often use ricotta in them….. I must rectify that!

  14. Hayley

    Hi I am making this cheesecake to impress friends tonight. I have baked for 30 minutes but when I touch the top it doesn’t appear cooked. Does it need to stay in for longer?

    • Alida

      If it is very soft I would leave it in for a little longer. The top should look nice and golden.
      You can also switch off the oven and leave the cake in with the oven door left adjar for a further 10 to 15 minutes.

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