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Berry Ricotta Cheesecake Recipe

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3.9 from 41 reviews

Berry Ricotta Cheesecake is a smooth and creamy crustless cheesecake made with ricotta cheese and fresh or frozen berries. This homemade cheesecake recipe offers a light yet rich dessert perfect for berry lovers, topped with whipped cream or ice cream for an extra indulgence.

  • Total Time: 5 hours 35 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 1 1/2 cups whole milk ricotta
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted

Other

  • Cooking spray
  • 2 cups fresh berries or other fruit
  • Fresh whipped cream or ice cream for serving

Instructions

  1. Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and sides, then lightly coat the parchment with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and salt. Add the sugar and whisk everything together to combine evenly.
  3. Combine Wet Ingredients: In a medium bowl, whisk the eggs, ricotta cheese, and vanilla extract until the mixture is smooth and homogenous.
  4. Incorporate Wet and Dry: Gradually add the wet mixture into the dry ingredients in three stages, whisking gently each time. The batter will become thick and dense.
  5. Add Butter: Pour in the melted butter and whisk until fully incorporated, ensuring a consistent batter without lumps.
  6. Fold in Berries: Carefully fold in about 90% of the fresh berries by hand to avoid breaking them up. This will create bursts of fruit throughout the cheesecake.
  7. Transfer to Pan: Pour the batter into the prepared springform pan, smoothing the top gently. Scatter the remaining 10% of berries evenly over the top to decorate.
  8. Bake: Place the pan in the oven and bake for 50 to 60 minutes. The cheesecake is done when the top is lightly browned and the center is set without any jiggle when gently shaken.
  9. Cool and Serve: Let the cheesecake cool in the pan for 30 minutes, then transfer it to a serving platter. Chill in the refrigerator if desired. Serve with fresh whipped cream or ice cream on the side and enjoy!

Notes

  • Use whole milk ricotta for the best creamy texture and flavor.
  • If using frozen berries, thaw and drain excess moisture before folding into the batter.
  • Ensure not to overmix batter once berries are added to avoid crushing them.
  • The cheesecake is crustless, making it naturally gluten free if using gluten free flour.
  • Allow it to cool properly before serving to help set the texture fully.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/berry-ricotta-cheesecake-recipe/