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Ricotta-Sour Cream Cheesecake With Strawberry

Ricotta-Sour Cream Cheesecake With Strawberry recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 423.7
Dietary: Gluten-free, Vegetarian
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
  • 3 cups Part-skim ricotta cheese
  • 2 teaspoons Grated lemon peel
  • 4 large Eggs
  • 1/2 cup Strawberries, hulled and sliced (reserve 5 whole for garnish)
  • 3/4 cup Light sour cream
  • 2 tablespoons Confectioners sugar
  • 2 tablespoons Honey
  • 1 medium Kiwi fruit, peeled and sliced
  • 3 teaspoons Fresh lemon juice (2 tsp for filling, 1 tsp for sauce)
Directions
  1. 1
    Preheat oven to 400F (200C).
  2. 2
    Lightly spray an 8-inch springform pan with non-stick cooking spray.
  3. 3
    In a large bowl, beat the ricotta cheese with an electric mixer until completely smooth and lump-free.
  4. 4
    Add the eggs one at a time, beating well after each addition until incorporated.
  5. 5
    Mix in the sour cream, honey, 2 teaspoons of lemon juice, and lemon peel; beat until just combined.
  6. 6
    Pour the batter into the prepared springform pan.
  7. 7
    Place the springform pan inside a larger 13x9-inch baking pan.
  8. 8
    Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
  9. 9
    Bake for 1 hour, or until the top feels firm to the touch and the edges are set.
  10. 10
    Remove from the oven and let cool to room temperature in the pan.
  11. 11
    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.
  12. 12
    Strain the strawberry mixture through cheesecloth or a fine-mesh sieve into a small bowl to remove seeds.
  13. 13
    Run a knife around the edge of the cheesecake and carefully release and remove the sides of the springform pan.
  14. 14
    Slice the reserved whole strawberries in half.
  15. 15
    Arrange the kiwi slices and halved strawberries on top of the cheesecake for garnish.
  16. 16
    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.

Keywords: ricotta, cheesecake, strawberry, kiwi, lemon, honey, sour cream, dessert, baking, water bath, springform, fruit sauce, light dessert, italian style, confectioners sugar
Read it online: https://www.chefs-mate.com/recipe/ricotta-sour-cream-cheesecake-with-strawberry-3/