Ricotta-Sour Cream Cheesecake With Strawberry

chefs-mate chefs-mate 0 Comments
Servings: 10 Difficulty: Advanced
Jump To Recipe Print Recipe
A light and creamy Italian-inspired cheesecake topped with fresh strawberry sauce and kiwi.
Ricotta-Sour Cream Cheesecake With Strawberry recipe image
Ricotta-Sour Cream Cheesecake With Strawberry recipe image
Print Recipe

Ricotta-Sour Cream Cheesecake With Strawberry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 541.6

Description

This ricotta-based cheesecake offers a lighter, grainier texture than traditional cream cheese versions, with a delicate balance of tangy lemon and sweet honey. The use of part-skim ricotta and light sour cream keeps the richness in check, while the fresh fruit topping adds a vibrant, acidic contrast. Perfect for a summer dessert or a special occasion, it feels elegant yet approachable. The strawberry coulis provides a glossy, flavorful finish that complements the subtle citrus notes in the cake. Serve with a slice of kiwi for a beautiful presentation and a refreshing bite.

Ingredients

Directions

  1. Preheat oven to 400F (204C). Lightly coat an 8-inch springform pan with non-stick cooking spray.
  2. In a large bowl, beat the ricotta cheese with an electric mixer until smooth.
  3. Add eggs one at a time, beating well after each addition until fully incorporated.
  4. Mix in the sour cream, honey, lemon juice, and grated lemon peel until combined.
  5. Pour the mixture into the prepared springform pan.
  6. Place the springform pan into a larger 13x9-inch baking pan.
  7. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 1 hour, or until the top feels firm to the touch.
  9. Remove from the oven and cool to room temperature before refrigerating.
  10. While the cheesecake cools, set aside 5 whole strawberries for garnish and slice the remaining berries.
  11. In a blender, combine the sliced strawberries, confectioners sugar, and remaining lemon juice.
  12. Blend until smooth, then strain through cheesecloth into a small bowl to create a sauce.
  13. Carefully remove the sides of the springform pan from the cheesecake.
  14. Halve the reserved strawberries and arrange them along with the sliced kiwi on top of the cheesecake.
  15. Serve with the strawberry sauce on the side or drizzled over the top.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 541.6kcal
% Daily Value *
Total Fat 37.5g58%
Saturated Fat 22.5g113%
Cholesterol 313.0mg105%
Sodium 224.5mg10%
Total Carbohydrate 24.9g9%
Dietary Fiber 0.2g1%
Sugars 23.6g
Protein 27.6g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure all ingredients are at room temperature before mixing.

The water bath (bain-marie) helps prevent the cheesecake from cracking and ensures even cooking. Be careful when pouring hot water to avoid splashing into the springform pan.

This cheesecake can be refrigerated for up to 3 days. Cover tightly with plastic wrap or store in an airtight container.

If you prefer a smoother texture, you can blend the ricotta before mixing it with the other ingredients.

Substitute the kiwi with other fresh berries like raspberries or blueberries if desired.

Keywords: ricotta, cheesecake, strawberry, lemon, kiwi, dessert, baking, sour cream, honey, eggs, vegetarian, fruit topping, italian style, summer dessert, light cheesecake, homemade, springform pan, coulis
Recipe Card powered by WP Delicious