Ricotta-Sour Cream Cheesecake With Strawberry

This elegant yet approachable dessert combines the light, grainy texture of ricotta with the richness of sour cream for a uniquely creamy cheesecake. The batter is infused with bright lemon zest and honey, creating a subtle tang that balances the sweetness. Baked in a water bath, it emerges with a tender, custard-like consistency that is far less dense than traditional cream cheese versions. The homemade strawberry coulis adds a vibrant, fruity finish, while fresh kiwi slices provide a pop of color and acidity. Perfect for weekend brunches, summer gatherings, or any occasion where you want a sophisticated but comforting end to the meal. Its a recipe that feels both homemade and refined.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 541.6

Dietary: Gluten-free, Vegetarian

Description

This elegant yet approachable dessert combines the light, grainy texture of ricotta with the richness of sour cream for a uniquely creamy cheesecake. The batter is infused with bright lemon zest and honey, creating a subtle tang that balances the sweetness. Baked in a water bath, it emerges with a tender, custard-like consistency that is far less dense than traditional cream cheese versions. The homemade strawberry coulis adds a vibrant, fruity finish, while fresh kiwi slices provide a pop of color and acidity. Perfect for weekend brunches, summer gatherings, or any occasion where you want a sophisticated but comforting end to the meal. Its a recipe that feels both homemade and refined.

Ingredients

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

Directions

1
Preheat oven to 400F (204C). Lightly spray an 8-inch springform pan with non-stick cooking spray.
2
In a large bowl, use an electric mixer to beat the ricotta cheese until smooth and creamy.
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. Beat until the mixture is uniform and combined.
5
Pour the batter into the prepared springform pan. Place the springform pan inside a larger 13x9-inch baking pan.
6
Pour hot water into the larger baking pan until it reaches halfway up the sides of the springform pan.
7
Bake for 1 hour, or until the top feels firm to the touch and the edges are set.
8
Remove from the oven and let cool to room temperature in the pan.
9
While the cheesecake cools, set aside 5 whole strawberries for garnish. Slice the remaining strawberries.
10
In a blender, combine the sliced strawberries, confectioners sugar, and remaining lemon juice. Blend until smooth.
11
Strain the strawberry mixture through cheesecloth or a fine-mesh sieve into a small bowl to create a smooth sauce.
12
Carefully release and remove the sides of the springform pan from the cheesecake.
13
Halve the reserved whole strawberries. Arrange the kiwi slices and strawberry halves on top of the cheesecake.
14
Serve slices of the cheesecake with the homemade 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.

Keywords: ricotta, cheesecake, strawberry, kiwi, lemon, honey, sour cream, dessert, baking, water bath, springform pan, italian style, summer dessert, fruit topping, creamy, vegetarian, easy dessert, homemade, couli, citrus

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