Ricotta-Sour Cream Cheesecake with Strawberry
Submitted by Jada
Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.
YIELD
10 servingsPREP
30 minCOOK
60 minREADY
90 minThis Italian-leaning cheesecake swaps the usual heavy cream cheese for part-skim ricotta and light sour cream, producing a texture that’s closer to a baked custard than a dense New York slab. Honey instead of sugar gives it a floral sweetness that works beautifully with the fresh strawberry sauce.
The water bath is doing critical work here. Surrounding the springform pan with hot water creates a humid, gentle environment that cooks the cheesecake evenly and prevents the surface from cracking. Skip the water bath and you’ll likely get a split down the middle as the top dries out faster than the center sets.
Beat the ricotta until completely smooth before adding eggs. Part-skim ricotta has a grainier texture than whole-milk, and any lumps left in the base will show up in every slice. Patience with the mixer here pays off in a silky finished cake.
Pro Tips
- Wrap the outside of the springform pan in foil before the water bath. Even the best springform pans leak, and water seeping in turns the bottom of the cheesecake soggy.
- Cool to room temperature gradually. Pulling a hot cheesecake into a cold fridge shocks it and causes cracking.
- Strain the strawberry sauce through cheesecloth as directed. The seeds look pretty on a whole berry but feel gritty in a pureed sauce.
- The cake should feel firm on top when done but will still jiggle slightly in the center. It sets fully as it cools.
Variations
- Raspberry sauce: Swap the strawberries for fresh raspberries in the sauce. The extra tartness pairs especially well with the honey-sweetened filling.
- No-fruit version: Skip the fruit topping entirely and dust with powdered sugar and lemon zest for a simple, elegant presentation.
Ingredients
Directions
Preheat oven to 400℉ (200℃). Spray an 8 inch springform pan with non-stick cooking spray.
In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after Add sour cream, and honey, 2 teaspoons of the lemon juice and the lemon peel; beat until combined.
Pour mixture into prepared springform pan; set pan in 13 x 9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 teaspoon lemon juice; purée until smooth. Strain through cheesecloth into a small bowl.
Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce.
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