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
Crust for Cheesecake
- 12 digestive biscuits or one pack of graham crackers
- ½ cup pistachios toasted
- 4 oz Unsalted Butter melted
- ¼ cup Sugar
- 16 oz ricotta cheese full fat or low fat
- 16 oz mascarpone *or cream cheese if you can find mascarpone
- 8 oz Greek yogurt *or sour cream
- 1 cup sugar
- 6 large eggs
- 2 Tbsp flour
- grated peel of one lemon
- juice from one half lemon
- 1 Tbsp vanilla
- 1 tsp salt
Topping for Cheesecake
- 1 pint strawberries whole berries
- ½ Pint blueberries more if desired
- 1 cup red fruit juice
- juice of one lemon
- 2 Tbsp sugar
- 1½ Tbsp corn starch
In your mixer blend together the ricotta cheese, mascarpone, and Greek yogurt. Blend until the mixture is smooth.
Add the eggs one at a time until well blended.
Add the 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're not topping the cheesecake or prefer a lighter top, cover the cheesecake with foil for half of the time in the oven.
Topping for Cheesecake
Wash the strawberries and blueberries, allow to dry on paper towels.
Cut the tops off the dried strawberries and place around the outside of the cheesecake, fill the inside with blueberries. They should be at least two deep in the middle of the Strawberries.
Place all but ¼ 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 the slurry to the heated juice and bring to a low boil. The mixture should start to clear as it thickens. Remove from heat and allow to cool for 5 minutes, then spoon over the berries.
Refrigerate the cheesecake for at least 4 hours or overnight. The 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!!
Calories: 571kcal | Carbohydrates: 48g | Protein: 15g | Fat: 36g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 358mg | Potassium: 285mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1108IU | Vitamin C: 31mg | Calcium: 187mg | Iron: 2mg