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Ricotta Cheesecake with Fresh Raspberries

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 40 min
  • 300 min
  • $$$
Gatheredtable
adapted fromOnce Upon a Chef

Ingredients

  • 1 cup almond flour
  • 3 tablespoons sugar
  • 3 eggs, divided
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, at room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon sea salt
  • 1 (32 ounce) tub whole milk ricotta
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 orange, zested and juiced
  • 16 ounces fresh raspberries

Directions

Prep: 1. Preheat the oven to 325. Grease and flour a 9-inch pan (springform if you have one but any kind is fine) 2. Melt and cool butter. Bring eggs, cream cheese, and ricotta to room temperature. For the crust: 1. Separate 1 egg. 2. Whisk together almond flour and sugar. In a separate bowl whisk together the egg yolk (reserve the white), cooled melted butter and vanilla. Combine almond flour and egg mixtures. 3. Press the mixture into the prepared pan and place in the refrigerator to chill for 20 minutes; then bake for 10-15 minutes, until the crust is lightly golden. Let cool on a wire rack. For the filling: 1. Using an electric mixer or food processor, combine the cream cheese, sugar and salt until soft and creamy, about 1 minute. 2. Add the ricotta and mix until the mixture is smooth and light, another 2 minutes. 3. Add two eggs and the reserved egg white, one at a time, mixing between each addition. Add the vanilla, cornstarch and half of the orange zest and mix until just combined. 4. Pour the filling into the crust, smoothing the top with a spatula. 5. Bake the cheesecake 45-50 minutes, until the top is lightly golden and the edges are set. The middle will still be a little loose, that's ok. 6. Let the cheesecake cool completely on a wire rack, then place it in the refrigerator to chill for at least 4 hours or preferably overnight. For the topping: 1. Place half of the raspberries in a saucepan with the orange zest and 2 tablespoons of juice. Bring to a high simmer and cook, stirring occasionally for 5-10 minutes, until berries break down and mixture begins to thicken. 2. Remove from heat and let cool. To Serve: 1. Top the chilled cheesecake with the cooled cooked raspberries. Add the remaining fresh raspberries on top.

Notes

This cheesecake is always great, but definitely benefits from chilling overnight, or even for a few days if you can resist that long. If you want a truly impressive presentation, bake the cheesecake in a water bath to prevent the top from cracking - fill a baking dish that is larger than the pan you're baking the cheesecake in half full of water, place the cheesecake pan into the baking dish and bake as directed.

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