Ricotta Cheesecake with Blackberries

“WHO KNOWS HOW TO MAKE LOVE STAY?  TELL LOVE YOU ARE GOING TO THE JUNIOR’S DELI ON FLATBUSH AVENUE IN BROOKLYN TO PICK UP A CHEESECAKE, AND IF LOVE STAYS, IT CAN HAVE HALF.”  Tom Robbins

Ricotta Cheesecake with Blackberries | From My Sweet Heart

Ahhhhh!  If only love were so easy to bribe!  But would we really want it then?  For me, there were two reasons for wanting to make this cheesecake.  First, I saw a picture of it naked, in it’s purest form in an issue of Bon Appetit magazine.  And that was good enough for me.  It looked rustic, and simple and beautiful.  But….for some reason, last year, I developed a mad passion for blackberries.  And I wanted to add them to this delicious, creamy and crustless cheesecake.  I am in love with this cheesecake!  And I know it will last!  At least until the last bittersweet bite has consumed me…..

So this recipe is adapted from Bon Appetit Magazine.  It is the first time I’ve had a ricotta cheesecake!  And I really love it.  Here it is naked…..in all it’s humble glory.

Ricotta Cheesecake with Blackberries | From My Sweet Heart

A soft dusting of powdered sugar, and I am a girl, smitten.

Add the reckless abandon of plump, luscious blackberries coated in a sweet, fresh blackberry sauce, sinfully spiked with cassis…..and I am a woman in love!

I know you will fall in love with this recipe, too.  The cake sinks ever so slightly in the middle, to create the most perfect little bowl, to hold the berries of your heart’s content!  And if you just gotta have it…..by all means…..add some chocolate somewhere!  This is a perfect blank canvas just waiting for you to add all the things that you love!

 

Yields:  8-10 servings

Level of Difficulty:  easy

 

FOR THE CHEESECAKE:

  • 2 (15 oz) containers of whole milk ricotta cheese
  • 2 (8 oz) packages of cream cheese, cut into cubes, and at room temperature
  • 1 cup plus 1 Tablespoon sugar
  • 2 large eggs
  • 2 Tablespoons cracker meal
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon fresh lemon zest
  • 1 Tablespoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 Tablespoon unsalted butter at room temperature
  • 3 Tablespoons unseasoned dry breadcrumbs
  • powdered sugar for sprinkling if desired

 

 

Ricotta Cheesecake with Blackberries | From My Sweet Heart

 

You will need an 8 inch springform pan or similar size pan with releasable bottom with 2 1/2 inch sides. 

To release the extra liquid, place your ricotta in a large fine mesh strainer set over a bowl.  Let it drain for 30 minutes.

Set your rack into the lower third of your oven and preheat it to 350°F.  Grease your springform pan with the softened butter.  In a small bowl, mix together the breadcrumbs with 1 Tablespoon of sugar.  Sprinkle this mixture into your buttered pan and tap and swirl the pan all around so the breadcrumbs coat the entire pan.  Tap out any excess crumbs. 

After 30 minutes, place the ricotta cheese into your food processor.  Puree for about 30 seconds.  Then scrape down the sides of the bowl and continue to puree until smooth.  Add the softened cream cheese and puree again, until blended and smooth.  Add the sugar, eggs, cracker meal, lemon juice, lemon zest, vanilla and salt.  Puree again, making sure to scrape down the sides of the bowl, for another 30 seconds.  Pour the batter into the prepared pan.

The cheesecake will bake for about 1 hour and 15 minutes; until it is golden brown and set in the middle.  Transfer the pan to a wire rack to cool.  The cheesecake will fall slightly in the center (there’s that perfect bowl for your berries!)  When the pan is cool enough to handle, place it in the refrigerator to cool for about 3 hours.  Then cover it and chill overnight.  When ready to serve, release the cake from the pan, dust with powdered sugar if desired.  Slice and serve with berries. 

 

 

Ricotta Cheesecake with Blackberries | From My Sweet Heart

 

The ricotta definitely lends a different texture to this cheesecake.  But with the ricotta and cream cheese together it is still super creamy.  So I didn’t feel the need for any additional whipped cream.  But I’m glad I made a simple blackberry sauce to drizzle over.  Here’s what I did…..

 

BLACKBERRY SAUCE:

  • 1 cup blackberries
  • 1/4 cup sugar
  • freshly squeezed juice of half a lemon
  • 1 Tablespoon (or so!) of creme de cassis liqueur

Place the blackberries, sugar, and juice into a small saucepan.  Simmer over medium high heat for about 5-10 minutes until the berries are softened.  Transfer to your blender and puree.  Strain the juice into a bowl and then add your cassis and chill.  After straining, this really only makes a small amount, about a quarter of a cup.  I tossed a drizzle of the sauce over the blackberries before putting them on the cake.  And I drizzled a bit onto the cake when cut.  I have just enough for the entire cake.  But if you prefer more sauce, then you may wish to double the recipe.

Here…..take a bite…..

 

 

Ricotta Cheesecake with Blackberries | From My Sweet Heart

ENJOY!!!

But if you are still in THE NEED for more cheesecake, try my:

Pumpkin Bourbon Cheesecake | From My Sweet Heart

Pumpkin Bourbon Cheesecake

Vanilla Bean Cheesecake with Strawberries

Vanilla Bean Cheesecake with Strawberries

Snickerdoodle Cheesecake | From My Sweet Heart

Snickerdoodle Cheesecake

 

 

 

 

 

 

 

 

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Comments

  1. Cheesecake just does not look any more dense and delicious – blackberries? What a perfect way to finish this beauty off :D
    Great recipe my friend!

    Cheers
    Choc Chip Uru

    • Thanks CCU! I hope everyone will stop by your site to view a wonderful post and tribute commemorating Anzac day and the creative twist you put on this classic biscuit! : )

  2. Absolutely gorgeous cheesecake! I love the shots of the blackberries – yummy!

    • Thanks Anna! And congrats on your recent awards and top 9 status! So well deserved! Looking forward to your new series and virtual party! : )

  3. I ADORE ricotta cheesecake!! An Italian restaurant back home near NASA/JSC serves ricotta cheesecake like this with blueberry topping. It’s so good that it was the feature dessert at our wedding rehearsal dinner! Pinning this for sure as it looks JUST LIKE the one from back home!!

    BTW…I’m having a fun contest on my blog, and I’d love it if you entered! Come by for the details…

    • Thanks Wendy….I’m glad this triggered a good memory from your past! I will definitely come by your blog to check out your contest! : )

  4. Anne…. Wow, wow, wow!!! This cheesecake is simply amazing!! I can just imagine how creamy and delicious it must have been. Although the naked cheesecake looks divine… the blackberries are total doing it for me here. :) Take a bow!! ****applause*****

    • Awww Ramona….you are making me blush! Worthy of a standing ovation, though…..your Marsala Shrimp and Mango Salsa!!! Outstanding! : )

  5. So lovely! We love to bake cheesecake, but usually save it for special occasions. May 1st is coming up. May Day cheesecake? Why not.

    • Thanks Jeanne! May 1st is a perfect reason to celebrate with a cheesecake! Will you be washing that down with a margarita! (Loved the basket you received from your group!)

  6. I could fall in love and never leave you if this is the way you present cake. :)

  7. Simply fabulous looking. Yum!

  8. Anne, this looks amazing!! The blackberries are just stunning!

  9. I too have developed a love for blackberries. I picked a ripe one from a bush in my brothers garden–delicious! What a beautiful (rustic) cheescake.

  10. Wow! that cheesecake pic at the end had me done for…
    Great looking photos! inspiring recipe! yum!

  11. This looks so ridiculously good! My heart definitely belongs to cheesecake!

  12. The “naked” cheesecake is beautiful, Anne, but blackberries make this for me. I, too, just adore them! I have wanted to make a ricotta cheesecake for so long. This sounds so good!

  13. GORGEOUS! NAUGHTY! BRING ON THE RECKLESS BLACKBERRIES! Really, such a fantastic cheesecake, well done :)

    • LOL….thanks so much! I loved your coconut banana cake! Just what you needed after that scary shower intruder!!! : )

  14. This cheesecake looks divine, I love the addition of ricotta. I haven’t made cheesecake in so long, this might have to make an appearance in my kitchen!

    • Vicki….I don’t know why I don’t make cheesecake more often….it’s easier than I thought! Hope you are having a great time on your cruise! Your tarragon chicken and potatoes looks wonderful! : )

  15. Anne – This looks simply amazing! I would love to have a delicious showcase like this to use my blackberries on. You have inspired me to challenge myself, and make my first attempt at making a cheesecake. Thank you for sharing this!

    • Thanks Kris! And I see, among other things, that we share a love of blackberries! Your blackberry lemonade muffins look scrumptious!!! : )

  16. WOW! This looks beautiful…. love the flower on top. Such a pretty dessert. I rarely ever make cheesecake, but I certainly want a slice of yours. :)

    • Thanks Susie! I don’t know why I don’t make cheesecake more often! But I would LOVE to deliver a slice or two to you! (I really enjoyed your beautiful pictures of Lisbon!)

  17. Oh my that looks heavenly Anne! Just gorgeous, and after a long weekend at work I would love a slice!

    • Thanks Jen! And if only we lived closer….I’d bring you half of the cake! (See how much I like you? I’d share half of my cake with you!) And thanks Jen…..that was a terrific piping tutorial you did at Baker Street! I’ve been waiting for that since I’ve known you! : )

  18. What a gorgeous cheesecake Anne! Love how you dressed it with blackberries. The first picture is just stunning.

    • Thanks Anuradha! But right now I’m thinking about your savory cheddar chile bacon muffins! So beautiful! : )

  19. Catching up on the weekend posts and this one really is outstanding. I love nothing more than the taste of cream and fresh juicy berries-yum! This looks fantastic, no doubt it disappeared quickly. Awesome spring dessert.

    • Thanks Tina….and I love your Zero Hour cake! Nice to have a couple of quick, easy and luscious desserts up our sleeves! : )

  20. A glorious cheesecake, even without those berry beauties!

  21. This is beautiful! I love cheesecake of all sorts, but especially with fresh fruit! Congrats on the Top 9 :)!

    • Thanks Amy! Congrats to you as well with that beautiful hibiscus margarita! And your sweet potato lime cheesecake looks sensational!!! : )

  22. Great recipe! Congrats on the top 9. I love the addition of blackberries! :-)

    • Claire….thank you so much! And I would have loved to have been in your kitchen when you were baking that beautiful pita bread! : )

  23. Anne, this cheesecake you made is so beautiful! Love the big bunch of blackberries on top, too. It’s always nice to see a different berry than raspberries or strawberries being used. Thanks for sharing your great recipe!

    • Thanks Georgia….and speaking of beautiful…..I am amazed with your chicken fajita pizza! Now THAT is beautiful! : )

  24. Congratulations on Top9!!! I am so happy your cheesecake has been selected, Anne! xoxo

    • Anna….thank you so much! I know you know how it feels since your carmelitas have been there! I enjoyed the first of your kitchen-know-how’s and look forward to your midweek chocolate treat! : )

  25. I love your writing! Between your gorgeous pics and your writing how could one resist! I’m in love! :) You also picked my favorite berry!

  26. In. Love.

    I made fresh ricotta this weekend and I can’t imagine a better place to put it than in this cake.

    • Thanks Sarah….and I am in love with your photography and your sweet little radish sandwiches. And PLEASE tell me you will be posting about how to make fresh ricotta!! : )

  27. This looks amazing, I’m so wanting a bite, no, a piece, right now!

    • Thanks Chris! And I’m so wanting a bite (or 2 or 3) of your sesame crisps and guacamole dip! What a fabulous pairing! : )

  28. Anne, what a gorgeous cheesecake! I’m not sure I’ve ever seen one that beautifully golden. Blackberries are the perfect accompaniment.

    • Thanks so much! And I love your spicy lemony rice…..I could go through a huge batch of that yummy stuff! : )

  29. This cheesecake looks to die for! I love a good ricotta cheesecake – this looks amazing! The freshness with the addition of blackberries is brilliant.
    xo
    http://allykayler.blogspot.com

  30. That is an AMAZING looking cheesecake! Congrats on your Top 9! The blackberries sounds delicious with the ricotta, I’m craving a slice of this!

    • Thanks so much Kristina! And loved taking a peek at your earth day dinner party. What a fantastic menu and such a pretty table! Congrats to you! : )

  31. Beautiful!! I would love a bite! Congrats on top 9!

    • Thanks so much Sheri! And I would love a bite….no make that a bowl…..of your peanut butter no bake cookie ice cream! : )

  32. So, so beautiful Anne… truly a work of art, like all of your creations. I love the violet in the central photo…and I can only imagine how delicious this cheesecake tastes!

    • Thank you Kelly….but a work of art would be your lemon thyme roasted chicken! What a perfect springtime Sunday supper! : )

  33. Well you lured me in wit the cheesecake, but Tom Robbins?! This is a dream post come true!!

    • Yay Jaime! A fellow Tom Robbins lover? Thanks so much. A dream come true? Well that would be your coconut margarita macaroons! : )

  34. Thank you ….thank you everyone for buzzing this cake into the Top 9 today! I am so flattered and surprised…..and honored to be in such GREAT company! xoxo

  35. Truly stunning, Anne!!! I wish the hubby liked blackberries as they are the perfect complement to your gorgeous cheesecake. I may just have to crash the party next time you make one :)

    • Thanks Liz! Your caramel espresso bars….equally stunning! I still have those gorgeous chocolatey, chewy layers in my head! : )

  36. Congrats my friend, I have awarded you the Versatile Blogger Award today :D
    You deserve it!
    Check it out here: http://gobakeyourself.wordpress.com/2012/05/02/vanilla-maple-caramel-popcorn-my-guest-post/

    Cheers
    Choc Chip Uru

    • Oh my gosh, Uru…..you are so sweet! Thank you so much and I am so flattered….especially coming from an accomplished fellow baker! : )

  37. This is such a pretty dessert for a fancy brunch party. Very nice!

  38. Wow! This is so beautiful! Your photos and presentation are absolutely gorgeous! Would love to sink my teeth into this!

  39. Looks delicious!!! I can’t wait to attempt this recipe =P

  40. hello Anne, your cheesecake looks delicious, the texture looks perfect. i was wondering if i can substitute 2(8oz) cream cheese with ricotta cheese.

    • Hi Aruna! I have never attempted this recipe with all ricotta. But I am going to email you a couple of links of recipes that you might like to try! : )

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