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
16ozmascarpone*or cream cheese if you can find mascarpone
8ozGreek yogurt *or sour cream
1cupsugar
6largeeggs
2tablespoonflour
grated peel of one lemon
juice from one half lemon
1tablespoonvanilla
1teaspoonsalt
Topping for Cheesecake
1pintstrawberries whole berries
½Pintblueberriesmore if desired
1cupred fruit juice
juice of one lemon
2tablespoonsugar
1½tablespooncorn starch
Instructions
Crust for Cheesecake
In a food processor, grind up the pistachios and remove from the processor. Then add the dgraham crackers and grind to a fine meal.
Melt 6 tablespoons of butter and add the butter and sugar to the ground pistachios and graham crackers, 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. *Allow to cool before adding the cheesecake batter.
Ricotta Cheesecake
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!!