The abundance of fresh Ohio strawberries at Weiland’s inspired me to make a dish that always (at least for the past couple of years) marks the beginning of summer and strawberry season for me – Ricotta Cheesecake with Berries. The original Cooking Light recipe calls for 3 different kinds of berries, but I was in the mood for just straight strawberries – I didn’t want anything to distract from the sweet juiciness of them. My photo has my version (strawberries only), but the recipe below is the original Cooking Light recipe.
Ricotta Cheesecake with Fresh Berry Topping
4 cups (2 pounds) fresh Ricotta Cheese
1 cup granulated sugar
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 tablespoon powdered sugar
2 cups quartered strawberries
1 pint fresh raspberries
1 pint fresh blueberries
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
Mint sprigs (optional)
Preheat oven to 350°. To prepare cheesecake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Pour batter into a 10-inch springform pan coated with cooking spray. Bake at 350° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around the outside edge of cheesecake. Cool slightly; remove outer ring from pan. Sprinkle cheesecake evenly with powdered sugar.
To prepare topping, combine berries, 2 tablespoons granulated sugar, and juice; toss gently to combine. Let stand 5 minutes. Serve berry mixture with cheesecake. Garnish with mint sprigs, if desired.
Yield: 12 servings (serving size: 1 cheesecake wedge and about 1/2 cup berry mixture)
NUTRITION PER SERVING CALORIES 286(32% from fat); FAT 10.2g (sat 5.6g,mono 3.1g,poly 0.7g); PROTEIN 18g; CHOLESTEROL 101mg; CALCIUM 353mg; SODIUM 328mg; FIBER 2.5g; IRON 0.6mg; CARBOHYDRATE 31.7g