Strawberry Ricotta Cheesecake
Yields 12
Looking for a delicious cheesecake? Try this recipe for Strawberry Ricotta Cheesecake - I am sure you will love it!
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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
  1. 1-½ cups graham cracker crumbs
  2. 2 tablespoons light brown sugar, firmly packed
  3. ¼ cup unsalted butter, melted
Cheesecake Layer
  1. 20 ounces ricotta, well-drained
  2. 1 package (8 ounces) cream cheese, softened
  3. 1 cup granulated white sugar
  4. 1 tablespoon fine cornstarch (corn flour)
  5. 5 large egg yolks, room temperature
  6. 2 tablespoons orange zest, finely grated
  7. 2 teaspoons vanilla extract
Strawberry Sauce
  1. 5 cups fresh strawberries, hulled and diced
  2. ¼ cup red wine
  3. ¾ cup granulated white sugar
  4. 1 tablespoon fine cornstarch
  5. 2 tablespoons orange zest, finely grated
  1. Preheat oven to 350°F. Cover bottom of a 9-inch springform pan with two layers of foil. Brush the interior of pan with melted unsalted butter. Set aside.
  1. Combine together graham crumbs, light brown sugar and melted butter. Mix well and press onto the bottom and about 1 inch up the sides of pan. Chill until ready to use.
Cheesecake Layer
  1. Set mixer to medium speed. Beat cream cheese until smooth and free of lumps. Beat in ricotta and sugar until smooth and creamy, scraping down the sides of mixer bowl as needed. Beat in cornstarch. Add egg yolks one at a time, beating for about 30 to 45 seconds after each addition. Beat in orange zest and vanilla until fully incorporated.
  2. Pour cream cheese-ricotta mixture into chilled pan. Set springform pan in a roasting pan. Pour hot water into roasting pan until it reaches about halfway up the sides of the springform pan. This is where the foil’s purpose comes in. It will prevent the hot water from seeping into the cheesecake.
  3. Bake for about 65 to 75 minutes or until the sides are set but the center is still slightly moist. Turn oven off. Remove springform pan from roasting and return to oven for 1 hour, with the oven door partially open.
  4. After an hour, allow cheesecake to cool completely in pan on the wire rack. Cover top with plastic wrap and chill for at least 9 hours or overnight before serving.
Strawberry Sauce
  1. Combine together strawberries, rum and sugar in a bowl. Soak strawberries for at least 20 to 30 minutes or until juices from berries begin to ooze out. Transfer everything to pan and add cornstarch and orange zest. Cook over low heat until thickened. Remove from heat and allow to cool.
  1. Once cake is ready to serve, peel off foil wrapping. Run a think knife along the sides of cake and remove pan sides. Use a thin metal spatula to loosen cake from pan bottom and carefully slide onto a serving plate or platter. Spoon Strawberry Sauce over top of cake and cut into wedges before serving.
  1. You may replace strawberries with other fruits or berries in season. Or, you may retain this recipe as it is and create a slight variation by replacing red wine with mango or pomegranate juice. Adjust sugar content for topping according to the sweetness of fruit or berry used.
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