Ricotta-Sour Cream Cheesecake With Strawberry
Description
This elegant Ricotta-Sour Cream Cheesecake offers a lighter, airier texture than traditional heavy cream cheese versions, making it a sophisticated yet approachable dessert. The filling is rich with tangy ricotta and smooth sour cream, balanced by the bright zest of lemon and a hint of honey. Baked gently in a water bath, it sets with a delicate firmness that melts in your mouth. Topped with fresh kiwi slices and halved strawberries, it is finished with a silky, homemade strawberry sauce that adds a burst of natural sweetness and color. Perfect for summer dinners, bridal showers, or any occasion calling for a refined but simple finish. Its a crowd-pleaser that feels homemade and luxurious without being overly dense or heavy.Ingredients
Directions
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Preheat oven to 400F (200C).
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Lightly spray an 8-inch springform pan with non-stick cooking spray.
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In a large bowl, beat the ricotta cheese with an electric mixer until completely smooth and lump-free.
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Add the eggs one at a time, beating well after each addition until incorporated.
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Mix in the sour cream, honey, 2 teaspoons of lemon juice, and lemon peel; beat until just combined.
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Pour the batter into the prepared springform pan.
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Place the springform pan inside a larger 13x9-inch baking pan.
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Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
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Bake for 1 hour, or until the top feels firm to the touch and the edges are set.
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Remove from the oven and let cool to room temperature in the pan.
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While the cheesecake cools, prepare the sauce: In a blender, combine the sliced strawberries, confectioners sugar, and the remaining 1 teaspoon of lemon juice. Puree until smooth.
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Strain the strawberry mixture through cheesecloth or a fine-mesh sieve into a small bowl to remove seeds.
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Run a knife around the edge of the cheesecake and carefully release and remove the sides of the springform pan.
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Slice the reserved whole strawberries in half.
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Arrange the kiwi slices and halved strawberries on top of the cheesecake for garnish.
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Serve slices with a drizzle of the strawberry sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 423.7kcal
- % Daily Value *
- Total Fat 32.0g50%
- Saturated Fat 20.9g105%
- Cholesterol 126.5mg43%
- Sodium 162.1mg7%
- Total Carbohydrate 13.9g5%
- Dietary Fiber 0.0g0%
- Sugars 13.7g
- Protein 20.9g42%
* 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
Storage: Cover the cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3-4 days. The strawberry sauce can be stored separately in the fridge for up to 5 days.
Substitutions: You can use full-fat ricotta for a richer texture, or substitute the honey with an equal amount of maple syrup. If you prefer a smoother sauce, skip the straining step, though it will have seeds.
Tip: To prevent cracking, avoid opening the oven door during the first 45 minutes of baking. Letting the cheesecake cool gradually to room temperature before refrigerating also helps maintain texture.
Variation: Try adding a layer of crushed graham crackers or digestive biscuits at the bottom for a crust, though this traditional Italian style is often crustless.
