Imagine a dessert so creamy, so luxurious, that it transports you straight to the sun-drenched kitchens of Italy with just one bite. This Ricotta Cheesecake with Marinated Fruit isn't just a dessert; it's a culinary journey that combines the rich, velvety texture of traditional Italian ricotta with a burst of fresh, sweet marinated fruits. Whether you're looking to impress dinner guests or treat yourself to a slice of pure indulgence, this recipe promises to be your new go-to dessert that effortlessly blends sophistication with comfort.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup ricotta cheese
- 1 cup cream cheese
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups mixed fruit (strawberries, blueberries, etc.)
- 1/4 cup sugar (for marinating fruit)
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even base.
- In a large mixing bowl, combine ricotta cheese, cream cheese, and sugar. Beat with an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and mix until the batter is completely smooth and well-incorporated.
- Pour the cheesecake batter over the graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake is done when the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 3 hours or overnight to set completely.
- For the marinated fruit, wash and slice strawberries and other selected fruits. Sprinkle 1/4 cup sugar over the fruit and let sit for 30 minutes to macerate, stirring occasionally.
- Before serving, remove cheesecake from springform pan. Top with marinated fruit and serve chilled.
Tips
- Room Temperature Matters: Ensure all dairy ingredients are at room temperature to create a smoother, lump-free batter.
- Prevent Cracks: Avoid overbeating the eggs and bake in a water bath for a silky, crack-free cheesecake surface.
- Fruit Marination Magic: Let your fruits sit with sugar for at least 30 minutes to release their natural juices and create a stunning topping.
- Cooling is Crucial: Allow the cheesecake to cool slowly to prevent sudden temperature changes that can cause cracking.
- Make Ahead Friendly: This dessert actually tastes better when chilled overnight, making it perfect for advance preparation.
- Customize Your Fruit: Feel free to experiment with seasonal fruits to keep the recipe fresh and exciting!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 10g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 125mg
