Raspberry Ricotta CheesecakeI have posted this Raspberry Ricotta Cheesecake photo in my blog before but this time I will accompany it with the recipe, which some people asked for previously but I didn't ever get around to it.
For a 9 inch (23 cm) springform pan use the following quantities
Base: Use whatever base you usually use for a cheesecake, or
1 1/4 cups of graham cracker crumbs, or cookie crumbs
3 tbps ( or 45 ml) of melted butter
Combine and spread and press into the bottom of the springform pan and freeze for at least a half hour. I usually line the bottom of the pan with parchment paper to make it easy to remove the cheesecake from the base of the pan.
1 lb (or 500g) ricotta cheese
1/2 lb (250 g) light cream cheese
1/2 c sugar ( I don't like this too sweet but you can use more if you like)
1/2 - 3/4 cup of light sour cream or low fat plain yogurt
zest of one lemon
juice of one lemon
Allow ricotta cheese, cream cheese, and eggs to sit a room temperature for several hours. Then mix everything together in a food processor, adding eggs one at a time, until smooth. Or mix in a bowl, beating until very smooth. Pour over crust and bake in a 350 degrees F (or 180 degrees C) oven for 45 to 55 minutes until top is light brown but still jiggly in the centre. Let cool on a rack for two hours, then 6 hours in the refrigerator before decorating.
Two cups of raspberries, fresh or whole unsugared frozen berries
1/3 c sugar
2 tbsp cornstarch
1/4 cup cold water
2 tsp lemon juice
In a saucepan heat berries and sugar till begin to boil, about 3 - 5 minutes. At this point strain or not ( I always leave in seeds), mix cornstarch with cold water and pour into boiling mixture and whisk to mix. Heat until no longer cloudy and thickened. Cool completely then smooth over the top of the cheesecake and decorate with fresh or defrosted whole berries.
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