Prepare to tantalize your taste buds with a dessert that exudes elegance and decadence – the Raspberry Ricotta Cheesecake. As an experienced chef, I’ve perfected this recipe to deliver a creamy and velvety cheesecake infused with the delightful essence of raspberries. Join me in exploring the steps to create this culinary masterpiece.
Raspberry Ricotta Cheesecake
Equipment
- oven
- 1 9 inch springform pan
- 1 medium sized bowl
- 1 food processor
Ingredients
- 1 container part-skim ricotta cheese
- ½ cup fat free sour cream
- 4 ounces reduced fat (or Neufchatel) or cream cheese, at room temperature
- 3 large eggs
- ¾ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- ¼ cup all-fruit seedless raspberry jam
- ¼ teaspoon salt
- 1 tablespoon water (or grenadine, or a Raspberry liqueur)
- 2 containers fresh raspberries (about 10-12 ounces total)
- 1 cup crushed vanilla (or chocolate) wafer cookies (not the cream-filled kind!)
- 2 tablespoons unsalted butter, at room temperature
Instructions
- Preheat the oven to 325 degrees and generously coat a 9 inch springform pan with cooking spray.
- In a medium sized bowl, cut the butter into the crushed wafer cookies until large crumbs are formed. Press this mixture firmly into the bottom of the springform pan and set aside.
- Place the ricotta in a food processor and process until smooth and creamy. Add the sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt and process until it is all well blended. Pour into the prepared pan over the crust, and bake until the center is just set (50 to 55 minutes).
- Transfer the cake (in the pan) to a wire rack to cool to room temperature, and then cover and put in the refrigerator for at least 3 hours.
To Serve:
- In a small saucepan, bring the jam and water (or liqueur) to a boil, stirring constantly until smooth.
- Remove the sides of the springform pan and brush or drizzle the cake with the jam mixture and decorate the top with the raspberries.
Video
Notes
Alternative Method: Instant Pot Method
If you’re looking for a quicker and more convenient way to make the Raspberry Ricotta Cheesecake, the Instant Pot is your best companion. Here’s a step-by-step guide on how to prepare this delightful dessert using the Instant Pot:
- Crust Preparation: Start by preparing the crust. Combine crushed graham crackers, melted butter, and a pinch of sugar in a bowl. Press the mixture firmly onto the bottom of a 7-inch springform pan, creating an even layer.
- Cheesecake Batter: In a mixing bowl, beat together the ricotta cheese, cream cheese, sugar, eggs, vanilla extract, and a pinch of salt until smooth and creamy. Make sure not to overmix.
- Pan Prep: Grease the sides of the springform pan with butter or cooking spray. Pour the cheesecake batter onto the crust, spreading it evenly.
- Instant Pot Setup: Place a trivet or a heatproof rack at the bottom of your Instant Pot. Add 1 cup of water to the pot.
- Cooking: Carefully lower the filled springform pan onto the trivet inside the Instant Pot. Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure for 35 minutes.
- Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick pressure release by turning the valve to release any remaining pressure.
- Cooling and Refrigeration: Carefully remove the springform pan from the Instant Pot. Let the cheesecake cool to room temperature before transferring it to the refrigerator. Chill for at least 4-6 hours or overnight to allow the cheesecake to set.
- Serving: Once fully chilled, remove the sides of the springform pan. Garnish the Raspberry Ricotta Cheesecake with fresh raspberries or any other desired toppings. Slice and serve to enjoy this delectable dessert.
Note: It’s important to follow your Instant Pot’s user manual and safety guidelines for proper usage and cooking times. Adjustments may be needed based on your specific model.
Cooking Tips
To ensure the best results when preparing the Raspberry Ricotta Cheesecake, here are some valuable cooking tips and insights to guide you through the process:
- Quality Ingredients: Always use fresh and high-quality ingredients for the best flavor. From the ricotta cheese to the raspberries, each component plays a crucial role in creating a delectable cheesecake.
- Room Temperature Ingredients: Bring your eggs, ricotta cheese, and cream cheese to room temperature before mixing them together. This allows for better incorporation and a smoother texture in the final cheesecake.
- Gentle Mixing: When combining the ingredients, be mindful not to overmix the batter. Overmixing can introduce excess air, leading to a cracked cheesecake. Mix until everything is just combined and smooth.
- Proper Cooling: After baking, allow the cheesecake to cool gradually in the oven with the door slightly ajar. This helps prevent drastic temperature changes that can cause the cheesecake to crack.
- Patience is Key: It’s essential to chill the cheesecake in the refrigerator for at least a few hours, or preferably overnight, before serving. This allows the flavors to meld together and for the cheesecake to set properly.
The Best Ways To Serve And Enjoy Raspberry Ricotta Cheesecake
When it comes to serving the Raspberry Ricotta Cheesecake, let your creativity shine. Here are some fantastic serving suggestions to enhance your dessert experience:
- Fresh Berry Medley: Accompany the cheesecake with a vibrant mix of fresh raspberries, strawberries, and blueberries. The burst of fruity flavors complements the creamy richness of the cheesecake.
- Citrus Zest and Whipped Cream: Sprinkle some citrus zest, such as lemon or orange, over the cheesecake slices to add a refreshing tang. Serve with a dollop of freshly whipped cream for an extra touch of indulgence.
- Chocolate Drizzle: For all the chocolate lovers out there, drizzle a luscious chocolate sauce over the cheesecake slices. The combination of chocolate and raspberries creates a heavenly pairing.
- Crumbled Graham Crackers: Sprinkle some crushed graham crackers on top of the cheesecake slices for a delightful crunch. The sweet and buttery notes of the crackers complement the creamy texture of the cheesecake.
- Beverage Pairings: Pair the Raspberry Ricotta Cheesecake with a cup of freshly brewed coffee or a pot of aromatic tea. The warm and comforting flavors of these beverages perfectly complement the richness of the dessert.
FAQs
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Thaw and drain them thoroughly before incorporating them into the cheesecake batter.
How long can I store the Raspberry Ricotta Cheesecake?
The cheesecake can be stored in the refrigerator for up to 4-5 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2-3 months. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.
My cheesecake has cracked on the surface. What went wrong?
A cracked surface is usually caused by overmixing the batter or drastic temperature changes during cooling. Be mindful not to overmix and allow the cheesecake to cool gradually in the oven with the door slightly ajar.
Can I add a crust to the cheesecake?
Absolutely! A classic graham cracker crust works wonderfully with this cheesecake. Simply press a mixture of crushed graham crackers and melted butter into the bottom of the springform pan before adding the cheesecake batter.