Wednesday, June 19, 2013

Ricotta Cheesecake with Fresh Berries

Helen's Creation!
I should be calling this: Helen's Ultimate Cheesecake with Fresh Berries!  

I had a taste of this fresh berry cheesecake at my friend Helen's home last year during a Fourth of July celebration.  It was so good and delicious that I wanted to share the recipe with you. She has a way with desserts and I believe she had gotten the recipe a few days before the fourth last year from the USA Today Magazine.

It is just perfect to have for this Fourth of July holiday or any summer gathering!

  To make, Helen used:

1     15 oz. part-skim ricotta cheese
1/2  cup reduced fat sour cream
  4   ounces softened Neufchatel cheese
  3   large eggs    
3/4  cup sugar
1/4  cup all purpose flour
   1  tsp vanilla extract
   1  tsp finely grated orange zest
1/4  tsp salt
1/4  cup all fruit raspberry jam
   1  Tb orange liqueur or water
   6  ounces  freshraspberries
   6  ounces  fresh blueberries
       cooking spray
       9inch springfoam pan
       food processor
           small saucepan

All the ingredients should be room temperature.  Heat oven to 325 degrees.   Spray pan with cooking spray. Put the ricotta cheese in a food processor and blend until smooth and creamy.  Add the sour cream, cream cheese, eggs sugar, flour, vanilla, orange zest and salt and continue processing until well blended.  Pour into the greased springfoam pan and bake until the center is set, about 55+minutes. 

What's wonderful about this while baking, the cheesecake forms its own golden crust which is absolutely out of this world!

After baking, place the cake on a wire rack to cool completely, about one hour, then cover and put in the refrigerator for at least three hours before removing from pan.

Next, in a small saucepan, bring the jam and liqueur to a boil over low heat, stirring constantly until the mixture is smooth.  Brush the cheesecake with the jam mixture and place the berries on top in a decorative pattern - alternating one row of raspberries with two rows of blueberries or one row of each. The cheesecake should be refrigerated and will keep for about three days.

  This light and creamy ricotta cheesecake surely is a scrumptious end to a fabulous summer meal.  Thanks Helen, it was DELISH!!!

Enjoy your Fourth in all it's Red, White & Blue Glory!

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  1. This is gorgeous and perfect for the 4th of July :-)

  2. Oh I could so go for a piece of this right now. Cheesecake is one of my favourite desserts and this looks really fabulous!!

  3. What a lovely looking cheesecake!
    The recipe appears to be easy to follow as well.

  4. I'm so glad you posted this. I adore cheesecake made from Ricotta cheese! YUMMY!

  5. patriot cheesecake, love it. Thank you for sharing at the hop xo

  6. Looks wonderful! Would love to have you share it at our Ladies Only Blog Share link party. Our theme this week is summer! Visiting from Spotlight Saturday!

  7. Not only great colors for the 4th, but also sounds like a delicious and nutritious recipe. Love berries and cheeses combined. Thanks for sharing.

  8. Mmm..thank you so much for linking up with Ladies Only Blog Share with this awesomeness. So delicious!

  9. So fabulous & festive, Gail! Thanks for linking up to this week's challenge at CSI Projects. I've pinned this!

  10. Love this cheese cake, I need to make one :)

    Thanks for sharing with us at Creative Mondays, featuring and pinning this week at the hop :)


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