Ricotta cheesecake with raspberry and cranberry sauce recipe

Ricotta Cheesecake with Raspberry and Cranberry Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious recipe combines the creamy richness of ricotta cheesecake with the tart sweetness of raspberry and cranberry sauce. The velvety texture of the cheesecake perfectly complements the vibrant flavors of the fruity sauce, creating a delightful dessert that is sure to impress. With a buttery graham cracker crust as its base, this dessert is both indulgent and satisfying. Whether you're entertaining guests or simply treating yourself, this ricotta cheesecake with raspberry and cranberry sauce is a true crowd-pleaser.

Keywords: ricotta cheesecake, raspberry, cranberry sauce, dessert, indulgent.

Ricotta cheesecake with raspberry and cranberry sauce recipe details

Ricotta cheesecake with raspberry and cranberry sauce recipe, recipe Rating: 4.9
Number of votes:139 

Ingredients

	For the Base:
100 g	digestive biscuits, crushed
2 tbsp	granulated sugar
60 g	unsalted butter, melted
	For the Filling:
600 g	ricotta, drained
250 g	cream cheese
200 g	granulated sugar
1 tbsp	cornflour
4 large	eggs
1 large	orange, zest only
1 ½ tsp	vanilla extract
	For the sauce:
300 g	frozen raspberries
200 g	fresh or frozen cranberries
100 g	granulated sugar, or to taste
1 tbsp	cornflour
1 medium	orange, zest only

Instructions

Drain the ricotta by placing it in a fine-meshed sieve or cheesecloth-lined strainer suspended over a bowl. Cover and leave in the refrigerator overnight. Discard the fluid.

Preheat the oven to Gas Mark 4, 180°C, 350°F.

To make the base: mix the ingredients together in a bowl and press the mixture firmly into the base of a 9-inch, 22cm springform tin. Wrap the base of the tin with two layers of thick kitchen foil.

To make the filling: Place the cream cheese in a bowl and beat with an electric mixer until smooth. Add the ricotta and sugar and beat until smooth, 2-3 minutes. Scrape down the bowl frequently. Beat in the cornflour and eggs, one at a time beating well after each addition. Best in the zest and vanilla.

Pour the filling into the base. Place the tin within a large roasting tin and add enough hot water to the roasting tin to come to about half the height of the tin.

Bake for about 1¼ hours or until the top of the cheesecake is browned and the centre remains slightly wobbly. Remove the tin from the water bath and cool on a wire rack.

Cover and refrigerate overnight.

To make the sauce: combine all ingredients in a large pan. Cook over moderate heat, stirring frequently until the sauce thickens and becomes bubbly. Remove from heat and allow to cool. Check sweetness and add more sugar if required. Cover and allow to cool before storing in refrigerator. Makes approximately 500ml.

To serve: cut into small slices and serve with a spoonful of the sauce.

Preparation time:
ca. 1 hr
Resting time:
ca. 8 hrs
Grade of difficulty:
medium
Calories per portion:
n/a