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Italian Ricotta Triple Berry Cheesecake
Ricotta Cheesecake with mashed blackberry puree poured over the cheesecake...and topped with fresh fruit.A perfect dessert in color for the respect of our flag and what it stands for, freedom. When lush berries are in abundance it's the perfect dessert and there's always a great reason for Limoncello to be in anything(smile).
You can serve this plain or dusted with confectionery sugar. A wonderful delicious light cheesecake very different than regular cream cheese.
A water bath makes this extra creamy along with extra beating time for the batter.
Ricotta Whole Milk Cheese 32 oz or 2lb container of homemade Ricotta
2/3 cup white sugar
1/3 cup all-purpose flour
5 eggs
1 tablespoon Limoncello liqueur or 1 teaspoon lemon extract
1 teaspoon vanilla extract
1/8 teaspoon salt
Suggested fruit: 2 cups of each Blueberries, Raspberries, Blackberries Strawberries
Prep work:
Preheat oven to 300 degrees . Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan, and tap out excess flour or if you prefer use a piece of parchment paper cut to fit the bottom. Wrap the entire pan in aluminum foil just around the spring form pan outside, to preserve integrity of the pan..... this is in preparation for the water bath. The water should be no more than 1/4 inch below the top of the foil not above the foil. See above photo.
You must have patience for this recipe as the longer you beat this and make sure its completely smooth as directed the better the results are.
Directions:
Place the 2lbs of ricotta in a large mixing bowl, and beat it as smooth as possible with an industrial mixer, beat with flat beater for 7 to 8 minutes..... on stir mode. If your are doing this by hand using a rubber spatula it will take at least 12 to 15 minutes. Stir the sugar and flour together thoroughly into the ricotta, beat another 3 minutes. Stir in the one egg at a time until each egg is well blended around 1 minute per egg, beating a little faster than a stir mode. Blend in the flavorings, and salt. Pour batter into the prepared pan it will be medium thickness in consistency not runny or thin. Bake in the center of the oven in water bath about 1/4 inch of water (refer to picture) for about 1 to 1 1/4 hours on 300 degrees, until a light golden color. Cook making certain the center is fairly firm, insert a knife in the center to see if the batter is solid. Cool completely. Chill till serving time. Serve with powdered sugar, a dab of whipped cream or a puree sauce over the top ( any fruit puree cant be substituted). Top with fresh fruit medley.
Note: If you prefer a crust. Line bottom of this pan with crushed shortbread cookies add 1/2 stick melted butter, dash of cinnamon and mix. Add to the bottom of lightly greased spring form pan.
Triple Berry Puree Sauce
1 cup red raspberries
1 cup blackberries
1 cup strawberries or blueberries
1/2 cup granulated white sugar, 1 Tablespoon Chambord (optional)
Put berries, sugar, flavoring in food processor pulse puree leaving some chunks, use for topping.
Suggested fruit: 2 cups of each Blueberries, Raspberries, Blackberries Strawberries
Prep work:
Preheat oven to 300 degrees . Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan, and tap out excess flour or if you prefer use a piece of parchment paper cut to fit the bottom. Wrap the entire pan in aluminum foil just around the spring form pan outside, to preserve integrity of the pan..... this is in preparation for the water bath. The water should be no more than 1/4 inch below the top of the foil not above the foil. See above photo.
You must have patience for this recipe as the longer you beat this and make sure its completely smooth as directed the better the results are.
Directions:
Place the 2lbs of ricotta in a large mixing bowl, and beat it as smooth as possible with an industrial mixer, beat with flat beater for 7 to 8 minutes..... on stir mode. If your are doing this by hand using a rubber spatula it will take at least 12 to 15 minutes. Stir the sugar and flour together thoroughly into the ricotta, beat another 3 minutes. Stir in the one egg at a time until each egg is well blended around 1 minute per egg, beating a little faster than a stir mode. Blend in the flavorings, and salt. Pour batter into the prepared pan it will be medium thickness in consistency not runny or thin. Bake in the center of the oven in water bath about 1/4 inch of water (refer to picture) for about 1 to 1 1/4 hours on 300 degrees, until a light golden color. Cook making certain the center is fairly firm, insert a knife in the center to see if the batter is solid. Cool completely. Chill till serving time. Serve with powdered sugar, a dab of whipped cream or a puree sauce over the top ( any fruit puree cant be substituted). Top with fresh fruit medley.
Note: If you prefer a crust. Line bottom of this pan with crushed shortbread cookies add 1/2 stick melted butter, dash of cinnamon and mix. Add to the bottom of lightly greased spring form pan.
Triple Berry Puree Sauce
1 cup red raspberries
1 cup blackberries
1 cup strawberries or blueberries
1/2 cup granulated white sugar, 1 Tablespoon Chambord (optional)
Put berries, sugar, flavoring in food processor pulse puree leaving some chunks, use for topping.
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Category Article Cheesecake, dessert, Fruit, holiday party picture with recipes, Italian Desserts
