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
- 1 9 inch springform pan
- 1 medium sized bowl
- 1 food processor
- 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
- 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.
- 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.
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.