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Ricotta Cheesecake
By
DK
on Feb 13, 2012
True to my word, I have been keeping my resolution for this year, going extremely well. I have managed to really ace it, even if I say so myself. Berries are the bane of my house and irrespective of whatever season it is, they refuse to hear out my excuse of not buying berries out of season. So - I am stuck with berries for sure! Apart from that, there is a bit of fight going on with my use of unrefined sugar. Since I am still in the stage of experimenting, I do not have the formula worked out pat. Until then, I am sure of the revolt. The little one is surprisingly less fussy than the grown up dude - the husband!
But of course, I am going to keep trying. Among the various experiments, this one was a huge success. So much so that, for a non-dessert eating family, this cheesecake almost got over, the same day I made it (in fact less than 2 hours). Only one slice was left, that the cook (err..that's me, in case you dint get it!) got to enjoy the next day in peace. We are not a cheesecake family (yeah - the rare breed! I know!) and the ones I have made have been strictly for friends. The Cheesecake icecream was a different story altogether. Anyways, this one found love from us, from the first bite. The first wary spoon was soon followed by gluttony and satisfied smiles. I have no reason to complain.
This was an extremely light dessert. The description "light-as air" is certainly not an exaggeration. Instead of regular white sugar, I tried it with unrefined sweetener - Agave and I have to say, it tasted remarkable. I think using fresh homemade Ricotta cheese for this is so worth every little morsel. The texture is spongy and minimally sweet. The tart berries and the cheesecake make a great team.
There are certain do's and don't's to check when using Agave as a sugar substitute in baking, that I clearly forgot while making these (and it shows! Sigh!). I have written them in Step 5. Please note them before baking your batch to avoid that deep dark brown color on the surface (like the one in the pic). The color does not change the taste but it is more for visual appeal (No - this was not burnt just darker shade of brown)
There are certain do's and don't's to check when using Agave as a sugar substitute in baking, that I clearly forgot while making these (and it shows! Sigh!). I have written them in Step 5. Please note them before baking your batch to avoid that deep dark brown color on the surface (like the one in the pic). The color does not change the taste but it is more for visual appeal (No - this was not burnt just darker shade of brown)
References
recipe adapted from my recipes
Basic Information
Prep Time: Under 15 min
Cook Time: 1 to 2 hours
Serves: 8+ people
Yield: 12 servings (serving size: 1 cheesecake wedge and about 1/2 cup berry mixture
Ingredients
- For the Cheesecake:
- 4 cups (2 pounds) Homemade Ricotta Cheese (or use store bought)
- 2/3 cup Agave syrup
- 1 tsp Lemon zest
- 2 tsp Vanilla extract
- 1/4 tsp Salt
- 2 whole Eggs
- 2 Egg whites
- For the Topping:
- 1 cup quartered Strawberries
- 1 cup Blackberries
- 1 pint fresh Raspberries
- 1 pint fresh Blueberries
- 2 tbsp granulated Sugar/other sweetener
- 2 tblsp fresh Lemon juice
- Powdered Sugar (optional)
- Mint sprigs (optional)
Tips
If you want to Bake using Microwave pls refer to these articles:1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1
Preheat oven to 325°. To prepare cheesecake, place the ingredients in a large bowl;
2
beat with a mixer at medium speed for about 2 minutes or.
3
until smooth.
4
Pour batter into a 10-inch springform pan coated with cooking spray.
5
IMPORTANT NOTE: From force of habit, I baked this at 350F forgetting that I had used Agave instead of white sugar. Agave makes it brown faster hence the cheesecake with dark brown top instead of golden brown. Hence my advice would be to bake this at 325F and for a little longer than 1 hour (or until set). Bake for 65-70minutes or until cheesecake center barely moves when pan is touched.
6
Remove cheesecake from oven; run a knife around the outside edge of cheesecake. Cool slightly; remove outer ring from pan. Sprinkle cheesecake evenly with powdered sugar, if preferred.
7
To prepare topping, combine berries, 2 tablespoons granulated sugar, and juice; toss gently to combine. Let stand 5 minutes.
Serve berry mixture with cheesecake. Garnish with mint sprigs, if desired.
See that creamy inside? Its was so light and spongy that the problem was you did not know when to stop! Even after eating one whole slice, it felt like I had eaten like a spoon. Its extremely delicious and looks sensational (yes even with a dark brown top!) Slightly sweet with spongy, light texture, it goes perfectly well with tart, citrusy berries. You can instead prepare a compote/coulis with berries and serve this too.
See that creamy inside? Its was so light and spongy that the problem was you did not know when to stop! Even after eating one whole slice, it felt like I had eaten like a spoon. Its extremely delicious and looks sensational (yes even with a dark brown top!) Slightly sweet with spongy, light texture, it goes perfectly well with tart, citrusy berries. You can instead prepare a compote/coulis with berries and serve this too.
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9 Responses to “Ricotta Cheesecake”
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hi,
we dont get agave syrup here.How much sugar should I use instead?
Thanks
pls refer original recipe link I have provided in the “reference” section.–DK
hi,
I dont get agave syrup here.To make this recipe with sugar,how much sugar should I use.
Thanks.
Am totally going to make this, from scratch. I don’t think we get agave syrup here – probably just make a sugar-ful cheesecake!
Looks pretty and delicious..
Looks delicious…I dont mind the brown top
Looks delicious.
Looks super delicious and I am a big cheesecake fan!! Will try it out (though not with homemade ricotta cheese)
This sounds delightful, and I love your comments regarding Agave syrup. I am refined sugar free, and will try to make (and eat) this very soon.
hi dk
shall i substitute ricotta with cottage cheese?
Though there are version with Cottage cheese, I havent tried it with it in this recipe – so no idea of the outcome. You can try fresh paneer instead – see my post for making Homemade Ricotta Cheese