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Berry Ricotta Cheesecake

Berry Ricotta Cheesecake

Berry Ricotta Cheesecake is a lighter, traditional-inspired alternative to heavy North American cream cheese cheesecakes. Combining whole-milk ricotta, reduced-fat cream cheese, lemon, and almond extract, it features a crisp graham cracker crust and is topped with fresh berries and confectioner's sugar. It offers a smoother, less dense texture while delivering fewer calories and fat per serving.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 14 Servings
Course: Dessert
Ingredients Method

Ingredients
  

For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter or margarine
  • 1 tablespoon of granulated sugar
For the filling & topping:
  • 1 1/2 cups granulated sugar plus 1 tablespoon noted above for crust
  • 2 lemons for 1 tablespoon of peel/zest and at least 1/4 cup of juice
  • 15 ounces ricotta cheese
  • 16 ounces reduced-fat cream cheese Neufchâtel
  • 2 cups half-and-half
  • 2 teaspoons vanilla extract
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon almond extract
  • 4 large eggs
  • 2 1/2 cups mixed berries
  • 1 tablespoon confectioners' sugar

Method
 

  1. Prep the Oven & Pan: Preheat oven to 375 degrees Fahrenheit (190°C). Cover the exterior part of a nine-inch springform pan with heavy-duty foil to prevent leakage, then spray the inside lightly with cooking spray.
  2. Make the Crust: Combine the graham cracker crumbs, 6 tablespoons of melted butter, and 1 tablespoon of granulated sugar in a medium bowl. Press the mixture firmly onto the bottom of the prepared springform pan.
  3. Bake the Crust: Bake the crust for 8–10 minutes until the edge is lightly browned. Let it cool on a wire rack. Reduce oven temperature to 325 degrees Fahrenheit (163°C).
  4. Prep the Lemons: Meanwhile, grate 1 tablespoon of lemon peel (zest) and squeeze out at least one-fourth cup of fresh lemon juice; set both aside.
  5. Beat the Cheeses: In the bowl of an electric mixer, beat the ricotta cheese and the reduced-fat cream cheese on high speed until completely smooth.
  6. Add Dry Ingredients: Beat in the cornstarch, 1/4 teaspoon salt, and 1 1/2 cups of granulated sugar. Scrape the sides of the bowl down with a rubber spatula, then continue beating on low speed until fully blended.
  7. Incorporate Liquids & Eggs: Add the half-and-half, almond extract, and vanilla extract, beating on low speed. Mix in the fresh lemon juice and lemon peel. Finally, beat in the eggs one by one until all ingredients are blended well.
  8. Bake: Fill the prepared crust with the batter and bake for one hour. Turn off the oven and leave the cake standing inside the closed oven for one additional hour to cool down gradually.
  9. Loosen & Chill: Loosen the edge of the cake by carefully running a thin knife around the inside of the pan. Cool on a pan rack for one hour before covering and placing in the refrigerator for at least six hours (and up to two days).
  10. Garnish & Serve: Just before serving, spread the mixed berries evenly on top of the cheesecake. Dust the confectioner’s sugar over the berries through a fine sieve. Slice and serve!