Ricotta cheescake with fresh berries

Preparation Time: 30 minutes
Cooking Time: 1 hour 20 minutes
Chilling Time: 4 hours or overnight
Total Time: 6 hours (including chilling)
Servings: 8-10

Ingredients

• For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
  • 32 oz (4 cups) ricotta cheese
  • 8 oz (1 cup) cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup all-purpose flour
• For the Topping:
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice

Instructions

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs and sugar.
   • Stir in the melted butter until the mixture is evenly moistened.
   • Press the mixture into the bottom of a 9-inch springform pan, packing it firmly.
   • Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy.
   • Add the sugar and continue to beat until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and lemon zest.
   • Gradually add the flour, mixing until just combined.
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust in the springform pan.
   • Smooth the top with a spatula.
   • Bake in the preheated oven for 1 hour and 10 minutes, or until the center is set and the top is lightly golden.
   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
4. Chill the Cheesecake:
   • Remove the cheesecake from the oven and let it cool to room temperature.
   • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
5. Prepare the Berry Topping:
   • In a medium bowl, combine the strawberries, blueberries, raspberries, sugar, and lemon juice.
   • Toss gently to coat the berries with the sugar and lemon juice.
   • Let the berries macerate for 15-20 minutes, stirring occasionally.
6. Serve:
   • Remove the chilled cheesecake from the refrigerator.
   • Release the springform pan and transfer the cheesecake to a serving platter.
   • Spoon the fresh berry topping over the cheesecake just before serving.

Tips

• Crust: Ensure the crust is well packed in the pan to prevent it from crumbling when sliced.
• Chilling: Proper chilling time is crucial for the cheesecake to set properly.
• Serving: Garnish with fresh mint leaves for an added touch of color and flavor.

Enjoy your Italian Ricotta Cheesecake with Fresh Berries!