Italian style Cheesecake recipe with berries | Refined Sugar Free
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!
Italian style Cheesecake recipe with berries | Refined Sugar Free
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.
  • Cook time:
  • Prep time:
  • Serves: 8+ people
  • Yields: 12 servings (serving size: 1 cheesecake wedge and about 1/2 cup berry mixture
      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)
    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
    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. Italian style Cheesecake recipe with berries | Refined Sugar Free 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. Italian style Cheesecake recipe with berries | Refined Sugar Free

    Recipe Reference

    recipe adapted from my recipes

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    1 Member Reviews

    By Rani on Feb 14, 2012

    hi DK...i tried it with store bought ricotta cheese and sugar..and served with melba sauce was great..thanks for ur recipe..looking forward for more trials..

    melba sauce---boil rasberries 1 cup with 1 tsp lemon juice and 3 tbsps of low flame.

                            when soft strain and use the syrup..


    By Sreelu on Apr 11, 2013

    DK,this looks so good, can imagine how good it tasted.bookmarked will try it out at my next gathering.

    By boloot on Dec 2, 2012

    Suit for this Christmas, thanks for sharing. rgds,

    By Nezam on Jul 14, 2012

    8) I did not have enough ricotta (20 oz only) so I added 6oz of 35%cream and a tea spoon of corn starch and only half a cup of Agave syrup, the mix tasted great its baking right now and its looking good. I prefer the low and slow method, so top is looking good. Oh, I added an oz of Grand marnier for prosperity.

    By Diana on May 22, 2012

    You ought to read this article: Agave syrup is refined, not natural.

    Thanks for the tip off. Not able to open the link but will do my bit to explore your claim more. --DK

    By jil on May 10, 2012

    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

    By jil on May 10, 2012

    hi, I dont get agave syrup here.To make this recipe with sugar,how much sugar should I use. Thanks.

    By Sneha on Mar 20, 2012

    Am totally going to make this, from scratch. I don't think we get agave syrup here - probably just make a sugar-ful cheesecake!

    By sumi on Feb 14, 2012

    Looks pretty and delicious..

    By Spandana on Feb 14, 2012

    Looks delicious...I dont mind the brown top :)

    By Anu on Feb 14, 2012

    Looks delicious.

    By LadyInRead on Feb 13, 2012

    Looks super delicious and I am a big cheesecake fan!! Will try it out (though not with homemade ricotta cheese)

    By Sue on Feb 13, 2012

    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.

    By deepa on Feb 13, 2012

    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