Ricotta Cheesecake with Strawberries

Name: Ricotta Cheesecake with Strawberries
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps cornstarch; 4 larges eggs, lightly beaten; 3 Tbsps all-purpose flour; 2 Tbsps lemon juice; 454 grams packages reduced-fat cream cheese, at room temperature; 473 milliliters nonfat sour cream, at room temperature; 425 grams part-skim ricotta; 15 larges strawberries, hulled; 237 milliliters strawberry fruit spread (such as Polaners); 296 milliliters sugar; 2 Tbsps unsalted butter, melted and cooled; 1 teaspoon vanilla extract

This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 372 calories, 10g of protein, and 12g of fat. It is a good option if you're following a vegetarian diet. A mixture of lemon juice, butter, strawberry fruit spread, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Make cheesecake: Preheat oven to 350F. Wrap bottom of a 9-inch springform pan with 2 layers of aluminum foil. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Oven

Using an electric mixer at medium speed, beat cream cheese and ricotta until smooth. Beat in sugar, eggs, lemon juice and vanilla.

Ingredients you will need

Cream Cheese

Lemon Juice

Ricotta Cheese

Vanilla

Sugar

Egg

Equipment you will use

Hand Mixer

Add flour and cornstarch and use a spatula to fold in until thoroughly blended. Fold in sour cream and butter.

Ingredients you will need

Corn Starch

Sour Cream

Butter

All Purpose Flour

Equipment you will use

Spatula

Pour into springform pan.

Equipment you will use

Springform Pan

Place springform in a large roasting pan and fill with enough hot water to come about 1/3 up sides of springform.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Bake until cake is firm around edges but still slightly jiggly in center, 60 to 70 minutes. Turn off oven, remove cheesecake from roasting pan and place cake back in oven for 2 hours to cool. Cover and refrigerate until chilled, at least 2 hours.

Equipment you will use

Roasting Pan

Oven

Combine lemon juice, fruit spread and 2 Tbsp. water in a small saucepan. Stir over medium-high heat until fruit spread becomes liquid. Strain through a fine-mesh sieve set over a bowl. Use a spoon to work liquid through sieve; discard any solids. Cool to room temperature, stirring occasionally.

Ingredients you will need

Fruit Spread