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Sify Home > Food > Nonvegrecipes > Ingredient > Egg > Ricotta cheesecake
Ricotta cheesecake
By : Dhivya Karthik
Category : Desserts and baking dishes, Egg
Servings : 8+
Time Taken : 45-60 mins
Rating :
  1. Preheat oven to 325. To prepare cheesecake, place the ingredients in a large bowl;beat with a mixer at medium speed for about 2 minutes or until smooth.
  2. Pour batter into a 10-inch springform pan coated with cooking spray
  3. Important note: From force of habit, I baked this at 350F forgetting that I had used Agave instead of white sugar. Agave makes it brown faster hence the cheesecake with dark brown top instead of golden brown. Hence my advice would be to bake this at 325F and for alittle longer than 1 hour (or until set). Bake for 65-70minutes or until cheesecake center barely moves when pan is touched.
  4. Remove cheesecake from oven; run a knife around the outside edge of cheesecake. Cool slightly; remove outer ring from pan.Sprinkle cheesecake evenly with powdered sugar, if preferred.
  5. To prepare topping, combine berries, 2 tablespoons granulated sugar,and juice; toss gently to combine. Let stand 5 minutes.
  6. Serve berry mixture with cheesecake. Garnish with mint sprigs, if desired.



For the cheesecake:

4 cups (2 pounds) Homemade ricotta cheese or use store bought
2/3 cup agave syrup
1 tsp lemon zest
2 tsp vanilla extract
1/4 tsp salt
2 whole eggs
2 egg whites

For the topping:

1 cup quartered strawberries
1 cup blackberries
1 pint fresh raspberries
1 pint fresh blueberries
2 tbsp granulated sugar/other sweetener
2 tblsp fresh lemon juice
Powdered Sugar (optional)
Mint sprigs (optional)

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