Menu Enter a recipe name, ingredient, keyword...

Ricotta cheesecake with fresh berry topping


Google Ads
Rate this recipe 0/5 (0 Votes)


  • Topping:
  • 4c. ricotta cheese
  • 1 c. granulated sugar
  • 1tsp. grated lemon rind
  • 2tsp. vanilla extract
  • 1/4 tsp. salt
  • 4 large eggs
  • cooking spray
  • 1T. powdered sugar
  • 2C. quartered strawberries
  • 1 pint fresh raspberries
  • 1 pint fresh blueberries
  • 2T. granulated sugar
  • 2T. fresh lemon juice


Servings 8
Preparation time 15mins
Cooking time 75mins


Step 1

1) preheat oven to 350

2) place first 5 ingredients in large bowl; beat with mixer at medium speed for 2 minutes or until smooth. add eggs one at a time, beating well after each egg. pour batter into 10" spring form pan coated with cooking spray. bake at 350 for 1 hour or until cheesecake centre barely moves when pan is touched. remove cheesecake from oven; run a knife around the outside edge of cheesecake. cool slightly; remove outer ring from pan. sprinkle evenly with powdered sugar.

3) to prepare topping: combine berries, 2T. granulated sugar and juice; toss gently to combine. let stand 5 minutes before topping cheesecake


You'll also love

Review this recipe

Cranberry Jello Raspberry-Lime Puree