Ricotta-Sour Cream Cheesecake With Strawberry Sauce

This ricotta cheesecake offers a lighter, grainier texture than traditional cream cheese versions, delivering a sophisticated balance of tang and sweetness. Made with part-skim ricotta, eggs, and a hint of lemon zest, the filling is rich yet airy. It is baked in a water bath to ensure a silky smooth finish without cracks. Topped with a vibrant, homemade strawberry sauce and fresh kiwi slices, this dessert is perfect for summer gatherings or elegant dinners. The natural sweetness of the fruit complements the subtle cheese flavor, making it an ideal choice for those seeking a less heavy but equally satisfying end to a meal.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 541.6

Dietary: Gluten-free, Vegetarian

Description

This ricotta cheesecake offers a lighter, grainier texture than traditional cream cheese versions, delivering a sophisticated balance of tang and sweetness. Made with part-skim ricotta, eggs, and a hint of lemon zest, the filling is rich yet airy. It is baked in a water bath to ensure a silky smooth finish without cracks. Topped with a vibrant, homemade strawberry sauce and fresh kiwi slices, this dessert is perfect for summer gatherings or elegant dinners. The natural sweetness of the fruit complements the subtle cheese flavor, making it an ideal choice for those seeking a less heavy but equally satisfying end to a meal.

Ingredients

3 cup Part-skim ricotta cheese
4 Eggs
3/4 cup Light sour cream
2 tablespoon Honey
1 tablespoon Fresh lemon juice
2 teaspoon Grated lemon peel
1 1/2 cup Strawberries
2 tablespoon Confectioners sugar
1 md Kiwi fruit, pared and sliced

Directions

1
Preheat oven to 400&# 194;Â°F (204ÃÂ°C).
2
Spray an 8-inch springform pan with non-stick cooking spray.
3
In a large bowl, beat the ricotta cheese with an electric mixer until smooth.
4
Add eggs one at a time, beating well after each addition.
5
Mix in the sour cream, honey, 2 teaspoons of lemon juice, and lemon peel until combined.
6
Pour the mixture into the prepared springform pan.
7
Place the springform pan inside a 13x9-inch baking pan.
8
Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
9
Bake for 1 hour, or until the top feels firm to the touch.
10
Remove from oven and cool to room temperature.
11
Set aside 5 whole strawberries for garnish; slice the remaining berries.
12
In a blender, combine sliced strawberries, confectioners sugar, and the remaining 1 teaspoon of lemon juice.
13
Puree until smooth, then strain through cheesecloth into a small bowl.
14
Carefully remove the sides of the springform pan from the cheesecake.
15
Cut the reserved strawberries in half.
16
Garnish the cheesecake with sliced kiwi and halved strawberries.
17
Serve with the strawberry sauce.

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

Ensure the water bath is filled carefully to avoid splashing water into the cheesecake batter.

Allow the cheesecake to cool completely before removing the springform ring to prevent cracking.

Leftover strawberry sauce can be stored in an airtight container in the refrigerator for up to 3 days.

For a smoother texture, you may blend the ricotta before mixing with other ingredients.

Keywords: ricotta cheesecake, strawberry sauce, italian dessert, lemon zest, water bath baking, springform pan, kiwi garnish, creamy dessert, summer treat, vegetarian dessert

Read it online: https://www.chefs-mate.com/recipe/ricotta-sour-cream-cheesecake-with-strawberry-sauce-2/