Italian Lemon Ricotta Cheesecake with Blackberry Coulis Recipe
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
Ingredients
- 1 cup sugar
- ⅓ cup all-purpose flour
- 2 pounds ricotta cheese, drained
- 2 tsp. lemon zest
- 6 eggs
- 1 teaspoon vanilla extract
- ¼ tsp. sea salt or ½ tsp. kosher salt
- Blackberry Coulis
- 1 small bag (300g) frozen blackberries
- (about 2½ cups), defrosted
- 3 Tbs. honey, maple syrup or agave
- nectar (I use agave)
- A squeeze of lemon, optional
Instructions
- 1
Preheat oven to 325 degrees. Set rack in the middle of the oven.
- 2
Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
- 3
In a medium bowl, sift sugar and flour.
- 4
In a large bowl, combine ricotta and zest and whisk until smooth.
- 5
Add sugar and flour mixture and gently mix to combine.
- 6
Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
- 7
Pour batter into the prepared pan. Bake in the centre of the oven for about 55 to 60 minutes, until a light golden colour. Make sure the centre is fairly firm and the point of a sharp knife inserted in the centre comes out clean.
- 8
Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours or overnight.
- 9
Make the Blackberry Coulis: Puree blackberries in food processor or blender. Using a spatula, push coulis through a strainer to remove the seeds. Add sweetener of choice and a squeeze of lemon if you want. Serves 10
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Italian Lemon Ricotta Cheesecake with Blackberry Coulis?
This Italian Lemon Ricotta Cheesecake with Blackberry Coulis recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this italian lemon ricotta cheesecake with blackberry coulis in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.