The berry cheesecake is a creamy and spectacular dessert perfect for summer. The freshness of the citrus-flavored cream pairs wonderfully with the acidity of the berries, a perfect combination that makes the dessert light and irresistible.
If you follow me, you know I don’t love no-bake desserts, although you can find some really great ones on the blog, the pistachio and white chocolate cheesecake and the coconut one are delicious, easy, and fresh, really perfect for the hot season.
Today I gift you one of my all-time favorites, I’ve been making it for many years, and it always receives great acclaim. The recipe is very easy, consisting of a cookie base and a cream made with ricotta and Philadelphia, everything is mixed, poured into the mold, and baked. Once it’s cooled, finish it with a layer of raspberry jam and plenty of fresh fruit.
Don’t want to turn on the oven because it’s too hot? Replace the cream with a no-bake cheesecake base and you’re done.
Try the other cheesecakes too:
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 305.67 (Kcal)
- Carbohydrates 33.86 (g) of which sugars 21.81 (g)
- Proteins 5.99 (g)
- Fat 16.63 (g) of which saturated 5.69 (g)of which unsaturated 3.48 (g)
- Fibers 1.29 (g)
- Sodium 156.01 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Digestive biscuits (or any other biscuits of your choice)
- 7 tbsps butter (melted)
- 2 tbsps vanilla powdered sugar
- 12 oz cream cheese (such as Philadelphia)
- 9 oz ricotta
- 2 eggs (medium)
- 2/3 cup sugar
- 2 tbsps cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 tsp orange zest (grated)
- 7 oz raspberry jam (or blackberries or cherries)
- 18 oz mixed fresh berries
Tools
- 1 Food Processor
- 2 Bowls
- 1 Pan springform pan 9 inches in diameter
- 1 Small bowl
- Parchment paper
Steps
Melt the butter and let it cool slightly.
Place the biscuits in the food processor and grind them into powder. Pour them into a bowl, add the powdered sugar, melted butter, and mix (you can do this in the food processor or a bowl).
Line a 9-inch springform pan with parchment paper, pour the crushed biscuits, and level them by pressing them well with the bottom of a glass.
Put the base in the fridge while you prepare the cream.
Place the ricotta and Philadelphia in a bowl, add the granulated sugar, and mix the mixture with a fork until it is creamy and smooth.
Add the cornstarch and then the eggs, one at a time, incorporating the first egg before adding the second. Be careful not to form lumps.
Insert the vanilla, citrus zest, and pour the cream into the mold. Level it with the back of a spoon.
Bake the cheesecake in a preheated convection oven at 329°F (165°C) for about 1 hour. The center part must remain very creamy; it will thicken in the fridge while resting.
After the baking time, take it out of the oven and let it cool completely, then place it in the fridge for a few hours; if you have time, you can prepare it in the evening and decorate it the next day.
After resting, transfer it onto a plate and spread the raspberry jam on the surface.
Wash the berries you have chosen, dry them gently by patting them with paper towels, and decorate the cake to your taste.
The berry cheesecake is ready, keep it in the fridge and serve it cold.
Tips
The berry cheesecake keeps in the fridge for 4 days if well covered.
Store it in the coldest part of the fridge and always check the freshness of the fruit before serving.
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