Ricotta Cheesecake with Fresh Raspberries Recipe

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Christoph Published: July 22, 2021
Ricotta Cheesecake with Fresh Raspberries Recipe

How To Make Ricotta Cheesecake with Fresh Raspberries

Offering both Italian and American versions, this ricotta cheesecake serves a treat that has an almond crust, creamy filling, and raspberry topping.

Preparation: 50 minutes
Cooking: 50 minutes
Chill Time: 8 hours
Total: 9 hours 40 minutes

Serves:

Ingredients

For Crust:

  • ¾cupalmonds,slivered
  • ¼cupall purpose flour,spooned into measuring and leveled off
  • 3tbspgranulated sugar
  • 1pinchkosher salt
  • 1large egg yolk
  • 2tbspunsalted butter,melted and cooled
  • ½tspvanilla extract

For Filling:

  • 8ozcream cheese,(1 package) at room temperature (preferably Philadelphia brand)
  • ¾cupgranulated sugar
  • ¼tspkosher salt
  • 32ozwhole milk ricotta,(1 tub) (about 4 cups) do not use low fat
  • 3large eggs
  • 1tspvanilla extract
  • 1tbspamaretto,rum or Grand Marnier may be substituted
  • 1tbspcornstarch
  • 2tsporange zest,from 1 orange

For Topping:

  • cupseedless raspberry jam,best quality
  • 8ozfresh raspberries,(about 2½ cups)
  • confectioner’s sugar,for dusting

Instructions

  1. Preheat the oven to 325 degrees F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray; dust it evenly with flour and tap out any excess.

Crust:

  1. Place the almonds, flour, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped and the mixture looks sandy.

  2. In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until the ingredients are well combined, moistened and crumbly.

  3. Dump the mixture into the prepared pan and, using the fingers or the bottom of a measuring cup, press into an even layer. Place the pan in the freezer for 10 minutes to chill; then bake for 10-15 minutes, until the crust is lightly golden.

  4. Let cool on a wire rack.

Filling:

  1. Combine the cream cheese, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process for about 1 minute until soft and creamy.

  2. Add the ricotta and process for another 2 minutes until the mixture is smooth and light. Add the eggs, 1 at a time, processing for 5 to 10 seconds between each addition.

  3. Add the vanilla, amaretto, cornstarch and orange zest and process until mixture is just combined.

  4. Pour the filling into the crust, smoothing the top with a spatula. Bake the cheesecake for about 50 minutes, until the top is lightly golden, the edges are set and the center is quite jiggly but not totally liquid.

  5. Carefully remove the cheesecake from the oven and allow it to cool completely on a wire rack.

  6. Once cool, run a thin-bladed knife around the edge of the cake, then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.

Topping:

  1. After the cake has chilled, spread the raspberry jam evenly over the top of the cheesecake, leaving a ¾-inch border around the edge of the cake. Place the raspberries evenly over top.

  2. Using a fine sieve, dust the top of the cake with Confectioners’ sugar. Cover and refrigerate until ready to serve.

  3. Remove the sides of the springform pan. Serve the cheesecake and enjoy.

Nutrition

  • Calories: 408.54kcal
  • Fat: 24.39g
  • Saturated Fat: 12.01g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 8.33g
  • Polyunsaturated Fat: 2.12g
  • Carbohydrates: 34.37g
  • Fiber: 2.56g
  • Sugar: 24.52g
  • Protein: 13.88g
  • Cholesterol: 126.30mg
  • Sodium: 203.78mg
  • Calcium: 216.17mg
  • Potassium: 230.81mg
  • Iron: 1.26mg
  • Vitamin A: 201.92µg
  • Vitamin C: 6.19mg
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