Ricotta Cheesecake with Balsamic Strawberries

This recipe was lifted from the Taste website after initially thinking of baking a regular cheesecake. Much lighter than it’s cream cheese counterpart, it’s also a lot less sweet, balanced with the perfect match of strawberries and balsamic vinegar in the syrup. Being a lot less rich than a regular cheesecake it’s also a lot easier to fit in more slices lol. In the process of experimenting with other recipes, so will keep you posted.

Ricotta Cheesecake with Balsamic Strawberries – Original recipe here

200g digestive biscuits
75g unsalted butter/margarin, melted
125g caster sugar, plus extra 2 tbs
650g ricotta
1 tbs cornflour
1 tsp vanilla extract
4 eggs, separated
150ml sour cream

Strawberry Syrup
55g (1/4 cup) caster sugar
2 tsp balsamic vinegar
1 tsp cornflour
¼ cup water
250g strawberries, cut

Preheat the oven to 160°C and grease line a springform tin, mine was 20cm.

Pulse biscuits in food processor, then add 2 tbs of caster sugar and melted butter/margarine. Press mixture into tin.

Beat together the ricotta, cornflour, vanilla, 125g of the caster sugar, egg yolks and sour cream.

In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold into the ricotta mixture. Pour into tin and bake for 50-60 minutes until golden (mine took 70 min).

Mix cornflour with a little water. Combine water, caster sugar, vinegar in pan over low heat, stirring until sugar has dissolved. Add cornflour mixture and cook for a few minutes until sauce has thickened. Remove from heat, leave to cool slightly then add the strawberries.

To serve, allow cake to cool slightly (will sink in the middle), then remove from tin and serve drizzled with syrup.
Other baking fruity/cheesecakey posts


Lorraine @NotQuiteNigella said...

Lovely looking cheesecake. I do love a ricotta cheesecake as they are lighter than others. Nice addition of balsamic strawberries too! :)

Anonymous said...

Yuummmmmmmmmmmmmmmmm ^^! I love the balsamic and strawberry combo and adding to a cheesecake sounds heavenly!

Arwen from Hoglet K said...

That looks beautiful with all the strawberries and syrup. I've never tried a ricotta cheesecake, but I like the idea of it being lighter. Apparently in Germany they make cheesecakes with Quark, which seems to be hard to get in Sydney.

Miss Honey said...

Hi Lorraine, the strawberries really made it for me, I could have eaten the syrup on it's own lol.

Hi Ffichiban, I agree - it's such an easy and fun combo:)

Hi Arwen, ooo if you haven't tried one, I have seen them at cafes alongside regular cheesecakes, but otherwise you can make your own:) Funny that you should mention quark because I'm about to substitute for it in another recipe I'm making, you're right, hard to get (especially since I'm Cairns atm). Will let you know how it goes.

Ingrid said...

Doesn't get much better! I've been intending to try my hand at a ricotta chesecake but still haven't gotten around to it. Yours looks wonderful and the balsamic strawberries put it over the top! YUM!

Miss Honey said...

Hi Ingrid, Thanks:D It was pretty tasty and not that hard to make either. I think I'll be making more of them in the future.

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