Italian Ricotta Cheesecake with Berries
Ingredients
Crust for Cheesecake
-
1 ¼
cup
graham cracker crumbs
-
½
cup
pistachios, toasted
-
6
tablespoon
unsalted butter, melted
-
¼
cup
sugar
Ricotta Cheesecake
-
16
oz
ricotta cheese
-
16
oz
mascarpone
-
8
oz
Greek yogurt
-
1
cup
sugar
-
6
large
eggs
-
2
tablespoon
flour
-
grated peel of 1
lemon
-
½
lemon
juice
-
1
tablespoon
vanilla
-
1
teaspoon
salt
Topping for Cheesecake
-
1
pint
strawberries, whole berries
-
½
pint
blueberries
-
1
cup
red fruit juice
-
½
lemon
juice
-
2
tablespoon
sugar
-
1½
tablespoon
corn starch
Instructions
- Preheat the oven to 375°F.
- In a food processor, grind the pistachios and then the graham crackers to a fine meal.
- Melt the butter and mix it with the ground pistachios and graham crackers along with sugar until combined.
- Form the crust in a springform pan and bake for about 7 minutes.
- In a mixer, blend ricotta cheese, mascarpone, and Greek yogurt until smooth.
- Add eggs one at a time, then mix in sugar, flour, salt, lemon peel, lemon juice, and vanilla until creamy.
- Pour the cheesecake batter into the prepared crust and bake for 50-60 minutes until set.
- Allow the cheesecake to cool, then decorate with strawberries and blueberries.
- Prepare the glaze with the red fruit juice, lemon juice, sugar, and cornstarch, then spoon over the berries.
- Refrigerate for at least 4 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
12
Calories
538
Total fat
32g
Total carbohydrates
48g
Total protein
15g
Sodium
363mg
Cholesterol
161mg
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