Ricotta Cheesecake with Balsamic Strawberries

Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica
Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica

Makes one 24cm cheesecake.

  • Prep time: 20min
  • Cook time: 1h
  • Total time: 1h 20min + chilling time
  • Difficulty: Basic

This is probably the fluffiest cheesecake you’ll ever make. Because the eggs are separated and the egg whites are whipped separately and then gently incorporated in the cheesecake batter, the cake is incredibly light and airy. This recipe also uses ricotta cheese, which is a bit lighter and tangier than cream cheese, so this cheesecake is not as rich and decadent. It’s very fresh, zingy and light.

For the crust.

Ingredients:

  • 200g digestive biscuits
  • 1 tablespoon honey
  • 80g butter, melted

Directions:

Preheat the oven to 160°C. Grease the bottom and sides of a 24cm round springform pan.

Crush the biscuits in a food processor. Add honey and melted butter and mix to combine. Press the mixture into the bottom of the prepared pan and refrigerate while you’re preparing filling.

For the filling.

Ingredients:

  • 650g strained Ricotta cheese
  • 120g sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon cornflour
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 4 eggs, separated
  • 150g sour cream

Directions:

In a large bowl beat together ricotta, sugar, vanilla sugar, cornflour, lemon zest and juice. Add egg yolks one at the time while beating constantly. Finally, mix in sour cream. In a separate clean bowl, beat the egg whites until stiff peaks form, then gently fold into the ricotta mixture. Pour over the base and bake for 50-55 minutes until golden and firm, but still a bit wobbly in the center. Do not open the oven door during baking time.
Turn the oven off and open the door slightly. Leave the cake in the oven for 15 minutes and then take it out. Carefully run a sharp knife all around the sides of the pan and then leave the cake to cool to room temperature. Transfer the cheesecake to refrigerator and chill overnight or at least 4 hours. Once cold, remove the ring and transfer the cake to a serving plate or cake stand.

For the balsamic strawberries.

Ingredients:

  • 60g sugar
  • 2 tablespoons balsamic vinegar
  • 60ml water
  • 1 teaspoon cornflour + 1 tablespoon water
  • 250g strawberries, halved

Directions:

Place the sugar, balsamic and water in a saucepan over low heat, stirring to dissolve the sugar. Combine the cornflour with 1 tablespoon cold water until smooth, then add to the pan and cook for 2 minutes until the sauce is syrupy. Remove from heat and toss in the strawberries. Let the syrup infuse and cool to room temperature. Once ready to serve, drizzle each piece of the cheesecake with balsamic strawberries.


Commentary.

Also known as Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica.

Category: Cakes.

Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica
Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica

Fortunately, that phase did not last long. My sweet tooth is back and it looks like it’s here to stay. Phew!

Now that I’m almost half way through my pregnancy, food cravings are becoming more and more prominent. Right now, there are two kinds of food I seem to devour most – spicy food that even my husband has trouble digesting and sweets of any kind. When I say spicy, I mean fiery hot. I recently made these pickled Jalapeños and I practically eat them right out of the jar. They’re so darn good! Sweet, hot, pungent, very spicy and savory all at the same time. I just love them.

Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica
Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica

A spicy meal usually leaves me with a strong, but surprisingly pleasant burning sensation in my mouth that needs to be taken care of. I like to end such a meal with a really fresh and creamy dessert that coats my tongue and palate with sweet soothing notes. Cheesecake works miracles.

Baking cheesecake is so rewarding, don’t you think? It takes only about 20 minutes to whip it up and the end result is such a luscious and a gloriously creamy cake. I like my cheesecakes a bit zingy and fresh tasting, which is why I usually incorporate lemon zest in the batter and serve it with some sort of fruit or a fruity sauce. Berries are my absolute favorite.

Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica
Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica

This particular recipe is a bit different from the ones I made previously. I decided to use ricotta cheese, which is a bit lighter and tangier than cream cheese. Because I wanted my cheesecake to be light and airy, I separated the eggs and mixed the egg yolks into the cheese mixture. I then whipped up the whites separately and gently incorporated them into the cheese mixture before baking. This method resulted in the fluffiest cheesecake I’ve ever tried. It was sublime!

Strawberry Basil Spritzer
Strawberry Basil Spritzer

The balsamic strawberries are a classic combination that sounds really weird but works magically and goes so well with the fresh creamy cheesecake. Have a little faith. Try it.

Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica
Ricotta Cheesecake with Balsamic Strawberries | Torta Od Sira S Preljevom Od Jagoda I Aceta Balsamica

Thank you!


Posted

in

by

Tags: