Ricotta-Sour Cream Cheesecake With Strawberry Sauce

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Advanced
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A creamy, tangy Italian-inspired dessert topped with a fresh, vibrant strawberry compote.
Ricotta-Sour Cream Cheesecake With Strawberry Sauce recipe image

This Ricotta-Sour Cream Cheesecake offers a lighter, airier alternative to traditional dense cheesecakes. The blend of part-skim ricotta and light sour cream creates a luxurious texture that is rich yet not heavy, with a distinct tanginess balanced by honey and lemon zest. Baked in a water bath for even cooking, it results in a smooth, crack-free top. The accompanying strawberry sauce is fresh and uncooked, preserving the bright, fruity flavors of the berries and kiwi. This dessert is perfect for summer gatherings, brunches, or as an elegant finish to a dinner party. It’s simple to assemble using pantry staples, making it a reliable choice for both novice and experienced bakers looking for a sophisticated yet approachable treat.

Ricotta-Sour Cream Cheesecake With Strawberry Sauce recipe image
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Ricotta-Sour Cream Cheesecake With Strawberry Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 423.7

Description

This Ricotta-Sour Cream Cheesecake offers a lighter, airier alternative to traditional dense cheesecakes. The blend of part-skim ricotta and light sour cream creates a luxurious texture that is rich yet not heavy, with a distinct tanginess balanced by honey and lemon zest. Baked in a water bath for even cooking, it results in a smooth, crack-free top. The accompanying strawberry sauce is fresh and uncooked, preserving the bright, fruity flavors of the berries and kiwi. This dessert is perfect for summer gatherings, brunches, or as an elegant finish to a dinner party. It's simple to assemble using pantry staples, making it a reliable choice for both novice and experienced bakers looking for a sophisticated yet approachable treat.

Directions

  1. Preheat oven to 400°F (200°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 grated lemon peel until combined.
  6. Pour the mixture into the prepared springform pan.
  7. Place the springform pan inside a larger 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. While the cheesecake cools, set aside 5 whole strawberries for garnish and slice the remaining strawberries.
  12. In a blender, combine the sliced strawberries, confectioners sugar, and the remaining 1 teaspoon of lemon juice.
  13. Puree until smooth, then strain through cheesecloth into a small bowl to remove seeds.
  14. Carefully remove the sides of the springform pan from the cheesecake.
  15. Slice the reserved 5 strawberries in half.
  16. Garnish the cheesecake with sliced kiwi and halved strawberries.
  17. Serve with the strawberry sauce on the side or drizzled over the top.

Nutrition Facts

Servings 4 servings

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.

Keywords: ricotta, cheesecake, strawberry sauce, lemon zest, light dessert, vegetarian, water bath, summer dessert, kiwi garnish, easy baking, fruit topping, springform pan, creamy texture, honey sweetened, fresh berries, dessert recipe, party food, brunch idea, make ahead, low fat cheese
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