Thursday, June 30, 2011

Italian Ricotta Triple Berry Cheesecake

Great dessert for Memorial Day or the 4th July bursting with flavor and color!
  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.

29 comments:

Federica said...

This is the type of cheese cake I love, without base but all filled ^__^ Amazing whit berries. Bye, have a good day

Maureen said...

A beautiful 4th of July cheesecake! Looks yummy.

la vita รจ bella (life is beautiful) said...

This looks like a fantastic recipe for 4th of July!

alison said...

wow,this looks amazing!

Su said...

This cheesecake is exactly as I like it!!
And the looks is just perfect ;)

Greg said...

Annette will love this one, she is a cheesecake fanatic. I bet the limoncello really makes this good with the berry topping.

Belinda @zomppa said...

So patriotic I think I need at least two slices.

bellini said...

When I saw the Limoncello in the recipe I bookmarked it right away!

Simone @ Doberman's by the Sea said...

Mama mia-this looks delicioso.I have to make that for my husband-he love s cheesecake.

Lizzy said...

Wow, Claudia! So beautiful! Perfect way to showcase the luscious berries of summer :)

Mumsfilibaba said...

Looks delicato. And Limoncello mmmm :)

Pretend Chef said...

Oh so delicious looking. My cheesecake lover would enjoy this. Berries and Limoncello. Amazing. Great way to use some of the Limoncello in my freezer. Yummy!

Kate@Diethood said...

Oh my goodness gracious! Claudia, that is one beautiful cheesecake... lucky those that get to eat it! :)

Veronica Gantley said...

You cant get any more patriotic than that cheesecake. No cracks either. It is total perfection

Veronica Gantley said...

Oh this cheesecake looks very patriotic. Also no cracks. Total perfection.

Cheri Sicard said...

How terrific I just found this post. I have all the ingredients on hand and I have a pot luck party to go through. Plus I have been wanting to try a ricotta cake (as good as my usual cream cheese cake is, I've had it too often lately). Serendipity! Thank you.

Sadi said...

wow, I really want to have a piece of this tasty cheescake. By the way, you write a very delicious blog. Keep on this good work!
Greetings from Germany

Kimberly said...

Does it get any better than that? Your cheesecake looks incredible Claudia!!! Just love it!

Erin said...

Oh wow! This looks so pretty! All the fruit and the sauce! What a wonderful treat!

ARLENE said...

I love Italian cheesecake and yours looks delicious and very holiday-appropriate. I sure wish it could be made with part skim ricotta, but been there, done that, and it wasn't good.Love the blackberry puree.

Patti said...

Give me cheesecake any day! Beautiful and festive dessert!

Ann said...

I love the idea of Limoncello in the cheesecake. I always use lemon zest....

Dee at Deelicious Sweets said...

I have never made a cheesecake with ricotta. This one looks beautiful! I love all of the fruit on top :)

Chris and Amy said...

That looks and sounds amazing. Love the use of the berries as well. Yummm!!!

Adora's Box said...

Love the limoncello in the ceesecake and of course the three kinds of berries. What a perfect combination! I am suddenly craving for cheesecake.

Katherines Corner said...

Oh how wonderfully delish. I'm sharing this recipe and your blog with my readers on Monday. hugs!!!

Avanika [YumsiliciousBakes] said...

I've always wanted to try a ricotta cheesecake. This looks delicious :D

FOODESSA said...

Did I just witness Limoncello being added in this tasty cheesecake? ;o))
By now, you might know how this treat can easily become one of my favs!

Flavourful wishes,
Claudia

Magic of Spice said...

What a beautiful cheesecake to celebrate the 4th and summer as well!