What could be better to celebrate the summer than my red white and blue Ricotta Cheesecake. My oh so creamy cheesecake will be a hit at your next gathering
How to Make a Ricotta Cheesecake with a fruit topping
For the past few weeks, I have been thinking about a Ricotta Cheesecake, I originally planned on using cherries for my topping, but my wife ate them before I had a chance to make it…..don’t get me wrong she didn’t eat them all in one sitting, it was over 3 or 4 days, but of course, I didn’t notice until I was ready to make the cake.
So I bought more cherries, but I also bought strawberries and blueberries, and while I was pitting the cherries for the cake (eating more of them than I should), I decided on strawberries and blueberries instead of the cherries. It would be the perfect dessert to celebrate the summer and the upcoming 4th of July.
As I searched for a recipe that included ricotta and mascarpone I wasn’t happy with what I found. I couldn’t find anything in any of my cookbooks that sounded good to me. But I had a pretty good idea of what should go into the cake. So I figured I would just wing it.
I knew I wanted it to be creamy but also had to have that ricotta base, so I added a little of this a little of that and my new love Greek Yogurt.
I wanted the crust to be a little different, and as luck would have it, I found digestive biscuits and pistachio’s in my pantry…..perfect!
If you’re not familiar with digestive biscuits I like to think of them as Adult Graham Crackers.
If you enjoyed this recipe you may also like these:
- Chocolate Chip Cheesecake Bars with a toffee crust
- Blood Orange Ricotta Cheesecake
- Ricotta Cheesecake with Blackberries
- Chocolate Cheesecake Bars with Pecan Shortbread Crust
Crust for Cheesecake
- 12 Digestive Biscuits or one pack of Graham Crackers
- 1/2 cup Roasted Pistachio's
- 1 stick of Unsalted Butter melted
- 1/4 cup of Sugar
- Ricotta Cream
- 16 oz Ricotta Cheese
- 16 oz Mascarpone
- 8 oz Greek Yogurt or Sour Cream
- 1 cup Sugar
- 6 Large Eggs
- 2 Tablespoons Flour
- grated peel of one Lemon
- Juice from one Half Lemon
- 1 Tablespoon Pure Vanilla
- 1 Teaspoon Salt
Topping for Cheesecake
- Topping for Cheesecake
- pint fresh Strawberries whole
- 1/2 Pint fresh Blueberries
- 1 cup of red fruit juice
- Juice of one Lemon
- 2 tablespoons sugar
- 1 1/2 Tablespoon of Corn Starch
Crust for Cheesecake
- In a food processor, grind up the pistachio's and then the digestive biscuits to a fine meal.
- Melt one stick of butter and add the butter and sugar to the ground pistachio's and digestive biscuits, mix well
- The mixture should be wet enough to form, but not so wet that it oozes butter.
- Form crust into your springform pan and bake at 375 degrees for about 7 minutes. Let cool.
- In your mixer blend together the Ricotta Cheese, Mascarpone, and Greek Yogurt blend until smooth.
- Add eggs one at a time until well blended.
- Add sugar, flour, salt, grated lemon peel, lemon juice, and vanilla.
- Blend well until very creamy. Pour mixture into prepared Springform pan and Bake at 375 degrees for 50-60 minutes in a conventional oven or until the cake has set in the middle. The top of the cheesecake can get brown if you are not topping it or prefer a lighter top, cover with foil for half of the time in the oven.
- Wash Strawberries and Blueberries and dry well.
- Cut the tops off the dried Strawberries and place around the outside of the Cheesecake, fill inside with the blueberries, they should be two deep in the middle of the Strawberries.
- Place all but 1/4 cup of the juice and lemon juice and sugar in a saucepan, heat to a near boil. Mix corn starch, into remaining juice and make into a slurry, add to the heated juice and bring to a low boil. Your mixture should start to clear as it thickens, remove from heat and allow to cool for 5 minutes then spoon over your berries.
- Refrigerate the cake for at least 4 hours or overnight. Cheesecake will be soft and crumble unless you give it time to set up! I know it's hard to resist but it will be worth it!!