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Ricotta Cheesecake with Fresh Berry Topping

Ricotta Cheesecake with Fresh Berry Topping
The recipe Ricotta Cheesecake with Fresh Berry Topping can be made in about 45 minutes. This recipe serves 12. Watching your figure? This gluten free and vegetarian recipe has 281 calories, 11g of protein, and 12g of fat per serving. If you have vanillan extract, eggs, granulated sugar, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Lemon Cheesecake with Fresh Berry Topping, Lemon Ricotta Cheesecake with Strawberry Topping, and Ducca's Ricotta Cheesecake With Brown Sugar Crisp Topping.

Instructions

1
Preheat oven to 35
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OvenOven
2
To prepare cheesecake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth.
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3
Add eggs, 1 at a time, beating well after each addition.
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EggEgg
4
Pour batter into a 10-inch springform pan coated with cooking spray.
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Cooking SprayCooking Spray
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5
Bake at 350 for 1 hour or until cheesecake center barely moves when pan is touched.
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Frying PanFrying Pan
6
Remove cheesecake from oven; run a knife around the outside edge of cheesecake. Cool slightly; remove outer ring from pan.
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Frying PanFrying Pan
7
Sprinkle cheesecake evenly with powdered sugar.
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Powdered SugarPowdered Sugar
8
To prepare topping, combine berries, 2 tablespoons granulated sugar, and juice; toss gently to combine.
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Granulated SugarGranulated Sugar
BerriesBerries
JuiceJuice
9
Let stand 5 minutes.
10
Serve berry mixture with cheesecake.
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BerriesBerries
11
Garnish with mint sprigs, if desired.
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MintMint
DifficultyHard
Ready In45 m.
Servings12
Health Score5
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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