Doesn’t that look like something you want to dig a fork into? And guess what? It’s a lot healthier than the cheesecakes I usually make.
Strawberry ricotta cheesecake
Oven – Preheat the oven at 300°F/ 150°C/ Gas Mark 2 Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I use an 8-inch springform pan because I like a little height in my cheesecakes.Pro tip – The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Cheesecake batter
In the bowl of a stand mixer with the paddle attachment, cream the ricotta cheese and sour cream until smooth. Add the sugar and combine well.Pro tip – The cream cheese must be at room temperature; otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help it thaw faster. Add the eggs, one at a time at low speed making sure to incorporate each well. Followed by the lemon juice. Scraping the sides of the bowl.Pro tip – We want each egg to be incorporated well, but we do not want to incorporate too much air into the batter; otherwise, the top will crack when baking. So, do not overmix. Next, add the vanilla and strawberry extract, followed by half the flour. Combine well but do not over mix.Pro tip – Overmixing a cheesecake will cause it to crack on top. Toss the chopped strawberries in the remaining flour and add it to the cheesecake batter. Fold them in with a rubber spatula.Pro tip – Folding will prevent the strawberries from being crushed and help distribute them evenly in the batter. Water bath – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or large roasting pan. Pour 2 cups of boiling water into the roasting rack outside the springform pan.Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out. Bake for 40 to 50 minutes until set. Remove from the oven and let cool for 30 minutes on the wire rack. Then, run a knife or spatula around the edge of the cake, but do not remove it from the pan.Pro tip – As the cheesecake cools, it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake. Chill the cheesecake for at least 4 hours – preferably overnight. Dust with a few tablespoons of powdered sugar just before serving (optional).
Strawberry sauce
In a medium saucepan over medium heat add the strawberries, sugar, lemon juice, water, and cornstarch. Continue to simmer, stirring constantly until the sugar dissolves and the mixture starts to thicken. Once the mixture coats the back of a wooden spoon, remove it from heat and set it aside to cool. Once the mixture coats the back of a wooden spoon, remove it from heat and set it aside to cool. For a smooth sauce, strain it through a fine-mesh sieve. Discard the fiber and use the strained sauce. I like to keep the fruit chucks so I do not sieve my sauce.
How do you serve this cheesecake?
This is a basic cheesecake with strawberry filling but can be topped with an endless list of toppings from whipped cream to fruit fillings, caramel sauce, butterscotch sauce, and chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, and mango cheesecake.
Frequently asked questions
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