Temptingly creamy, fruity and heavenly delicious – ricotta cheesecake with raspberries is an irresistible dessert that makes hearts beat faster.
Originally from Italy, ricotta is a delicious and versatile fresh cheese made from whey, a byproduct of making other cheeses like Italian mozzarella or parmesan. With its mild, slightly sweet taste and creamy consistency, ricotta enriches both savory dishes and sweet desserts such as cannoli or cheesecake. Thanks to its versatility, ricotta is an essential part of Mediterranean cuisine and a popular ingredient in numerous recipes worldwide. A delicious example is the ricotta cheesecake with raspberries, which does not have a base. The bright red raspberries not only give this heavenly pastry an appealing look, but also a fruity note that harmonizes perfectly with the delicate sweetness and creaminess of the ricotta.
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Cheesecake is a timeless classic in the world of baked goods and offers a variety of variations to suit every taste. From traditional cheesecake with crispy shortcrust pastry to modern creations such as the San Sebastian Cheesecake or the no-bake New York Cheesecake. For lovers of fruity flavors, the cherry cheesecake with streusel is an irresistible choice, while the Japanese soufflé cheesecake can seduce anyone with its airy texture and delicate sweetness. No matter which variation you choose, one thing is certain: you can't go wrong with cheesecake!
For a creamy bottomless ricotta cheesecake you need these ingredients:
200g flour
200g sugar
2 teaspoons of baking soda
0.25 tsp salt
3 eggs
500g ricotta
1 tsp vanilla extract
2 tbsp lemon zest
115g butter, melted
200 g frozen raspberries
Powdered sugar, if desired
Preparing the ricotta cheesecake with raspberries is easy and quick:
Preheat the oven to 175 °C top/bottom heat.
Mix flour, sugar, baking powder and salt in a bowl.
Cream the eggs, ricotta, vanilla and lemon in a bowl and fold into the dry ingredients until well mixed. Then fold in the butter and 150 grams of the raspberries.
Line a springform pan (26 cm diameter) with baking paper. Pour in the dough, smooth it out and sprinkle the remaining raspberries over it.
Bake the cheesecake in the preheated oven for about 50 minutes until golden brown. Remove from oven and allow to cool. Before serving, sprinkle with powdered sugar. Bon appetit!
Easy Tasty Tip:
A quick raspberry topping creates a real fruit explosion. To do this, puree 150 g of raspberries with 2 tablespoons of powdered sugar and spread loosely over the cheesecake. Garnish with fresh raspberries if desired.
Ricotta: a creamy all-rounder for savory cuisine
Ricotta is a versatile cheese that also cuts a fine figure in savory dishes that particularly enrich Italian cuisine. From classic pasta dishes like spaghetti with pistachio ricotta sauce to delicious spinach and ricotta dumplings known as malfatti, ricotta offers unparalleled creaminess while being high in protein and low in fat. This makes it a good source of high-quality nutrients and can be integrated into a balanced diet. But this cream cheese is also a real treat on grilled polenta with basil ricotta cream or in ravioli with a three-cheese filling. Whether as a dip, filling or sauce – the possible uses of ricotta are diverse and will delight every gourmet. Whether savory or sweet, ricotta always goes well!