Ricotta Cheesecake With Strawberries Recipe

Name: Ricotta Cheesecake With Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheesecake:; 2 8-oz. packages reduced-fat cream cheese, at room temperature; 1 15-oz. container part-skim ricotta; 1 1/4 cups sugar; 4 large eggs, lightly beaten; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 3 tablespoons all-purpose flour; 3 tablespoons cornstarch; 2 cups nonfat sour cream, at room temperature; 2 tablespoons unsalted butter, melted and cooled; Topping:; 2 tablespoons lemon juice; 1 cup strawberry fruit spread (such as Polaner's); 15 large strawberries, hulled

Servings: persons

Cheesecake:
2 8-oz. packages reduced-fat cream cheese, at room temperature
1 15-oz. container part-skim ricotta
1 1/4 cups sugar
4 large eggs, lightly beaten
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 cups nonfat sour cream, at room temperature
2 tablespoons unsalted butter, melted and cooled
Topping:
2 tablespoons lemon juice
1 cup strawberry fruit spread (such as Polaner's)
15 large strawberries, hulled

1
Make cheesecake: Preheat oven to 350u00b0F. Wrap bottom of a 9-inch springform pan with 2 layers of aluminum foil. Coat pan with cooking spray.
2
Using an electric mixer at medium speed, beat cream cheese and ricotta until smooth. Beat in sugar, eggs, lemon juice and vanilla. Add flour and cornstarch and use a spatula to fold in until thoroughly blended. Fold in sour cream and butter. Pour into springform pan. Place springform in a large roasting pan and fill with enough hot water to come about 1/3 up sides of springform. Bake until cake is firm around edges but still slightly jiggly in center, 60 to 70 minutes. Turn off oven, remove cheesecake from roasting pan and place cake back in oven for 2 hours to cool. Cover and refrigerate until chilled, at least 2 hours.
3
Make topping: Combine lemon juice, fruit spread and 2 Tbsp. water in a small saucepan. Stir over medium-high heat until fruit spread becomes liquid. Strain through a fine-mesh sieve set over a bowl. Use a spoon to work liquid through sieve; discard any solids. Cool to room temperature, stirring occasionally.
4
Halve or quarter strawberries and arrange decoratively over top of chilled cheesecake. Brush lightly with glaze and serve.

1112

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cheesecake:, 2 8-oz. packages reduced-fat cream cheese, at room temperature, 1 15-oz. container part-skim ricotta, 1 1/4 cups sugar, and more.

Yes, Ricotta Cheesecake With Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Cheesecake With Strawberries

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