07 September 2011

Strawberry Ricotta Cheesecake

Strawberry Ricotta Cheesecake

I ran three miles this morning. 

And like after every run in my house, to celebrate, I bake a cake.

This makes logical sense to me.  For some reason my mother disagrees. 

Strawberry Ricotta Cheesecake

I had the original variation of this Strawberry Ricotta Cheesecake bookmarked for a couple weeks now and at about the mile mark I started thinking about strawberries.  By the 2.5 mile mark I was loosing too much water by salivating.

Not my best running moment. 

By the way if any of you out there are Dailymile folks, come be my friend! I ran a marathon this past spring and then fell off the bandwagon.  I need all the support I can get.

Strawberry Ricotta Cheesecake

Anyways, back to the cake.  I had a bunch of ricotta sitting in my refrigerator begging to be used.

Not to mention some strawberries that needed to be gobbled up to make more room for -- well, probably more strawberries -- when I go grocery shopping tomorrow.

I have to say, I love this cake, because it is sweet without being too sweet.  Even though there is enough sugar in there to make you think otherwise.  It is also not heavy on the stomach.

Best of all, it is versatile.  I can see bringing it to a breakfast meeting , an after dinner dessert, or even a tea party.  Because I go to oh, so many tea parties.  

It could happen.

Strawberry Ricotta Cheesecake

The Shopping List:

For the berries and sauce
  • 2 cups of strawberries
  • 2 cups of sherry cooking wine
  • 1 1/2 cups of sugar (1 cup for macerating and 1/2 cup to help thicken the caramel)
  • 1 teaspoon of black peppercorns
For the cake
  • 3/4 cup softened butter
  • 3/4 cup granulated sugar
  • 2 tsp lemon juice
  • 1 cup full-fat ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup egg beaters
  • 1/2 cup liquid egg whites
  • 1/2 cup plus 2 tablespoons wheat flour
  • 2 teaspoons baking powder
  • powdered sugar for dusting
  • dash of salt
Strawberry Ricotta Cheesecake


The Method:


For the berries and sauce


Macerate the berries by combining the strawberries, sherry cooking wine, 1 cup of sugar, and peppercorns in a bowl.  Cover the bowl and put in the refrigerator where it will work its magic for at least 6 hours.


Using a strainer over an empty bowl, pour in the wine/sugar/berries.  Take the berries from the strainer and set them aside, pulling off any stray peppercorns.  

In a sauce pan, pour in the liquid sherry cooking wine that was left over, along with the remaining 1/2 cup of sugar.  Allow the sugar to dissolve over medium heat.  Once the sugar has dissolved, bring it down to a low heat, and allow it to for a syrupy consistency -- about 20-25 minutes.  Set aside to cool.

For the Cake


Heat the oven to 325°F.  Butter a small springform pan and set to the side.

In a bowl, cream the butter and the sugar.  Add in the ricotta cheese, vanilla extract, lemon juice, and egg beaters.

Pull out another bowl (nothing like making some dishes) and mix together the wheat flour, dash of salt, and baking powder.  Pour the dry ingredients into the wet ingredient bowl and combine thoroughly.  Lastly, gently fold in the liquid egg whites.  Pour the mix into the springform pan.

Bake in the oven for 45 minutes, or until the edges start to turn a lovely golden brown color.  Pull off the ban, and allow to cool.

Using a strainer or shaker, dust the cake with powdered sugar.  Place the strawberries in the middle of the cake.  Serve with the sherry wine syrup.

(Adapted from Design*Sponge, who adapted from Italian Food Forever -- now that is a mouthful!)

Strawberry Ricotta Cheesecake

And for your viewing pleasure, this is my little beauty named Skye.  She watches over me to make sure I am baking something good, and I reward her with a lick of my batter spoon.

The arrangement works well for our household.

Skye Bird

22 comments:

  1. Gorgeous photos, this looks soooooo tasty! :) Definitely need to make some ricotta soon so I can try this out.

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  2. Under the watchful eye of Skye-lovely cat!
    Ricotta is a nice addition to cream cheese and your cake looks amazing, especially with all those strawberries. Yum!

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  3. What a stunning cheesecake, love the juiciness of the fresh strawberry topping. Skye is a lucky cat!

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  4. I don't know what is better looking, the cheesecake or your precious cat. My kitty watches to make sure I'm baking properly too!!

    :)
    ButterYum
    PS - Good for you that you ran 3 miles and treated yourself after. I would have done the same thing!

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  5. What a great cheesecake! I like the unusual ingredients you put in - it sounds delicious! Skye is a stunning kitty! I would spend all my time cuddling her and forget to cook!

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  6. This sounds so different, but delicious! I'm especially intrigued by the peppercorns in the strawberries.

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  7. looks so good, just looking @ it feels like I'll gain 10 pounds. Never thought I'll say it, but being diabetic helps keep some of these great temptation away.

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  8. It is nice to see your summery looking cake, especially whilst we are having horrible weather here in Germany. Skye is beautiful!

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  9. Those strawbs look so juicy, I'm jealous. I have just bought some passionfruit though which I think would be lovely on this too. Your cat is beautiful she deserves a big kiss!!

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  10. Sounds yummy, and I have leftover ricotta I need to use!

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  11. Nice cake! I can see that cat also liked it :)

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  12. Oooohh yum! Just saw this pic on food gawker too. Very worthy!

    Does your cat really lick the spoon??

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  13. I totally agree with your logic! And with a cake this good, I'd be salivating too.

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  14. That's one mouthwatering cheesecake. Strawberries look perfectly attention catcher. Nice Kitty.

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  15. Wonderful cheesecake. Your kitty is too cute. :-)

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  16. Baking after running is pretty much my normal Saturday ;) This looks incredible! I'm not gonna lie - I usually like REALLY sweet desserts - but I would never say no to this! Yum!

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  17. Gnnnaarrh, that food porn-like picture is making me drool. whhhoooaa
    I love that cheese cake for the amount of strawberries and because it's so thin - makes it look even more tea party worthy ;)

    Cheers,
    Tobias

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  18. This cheesecake looks lovely. I have never made cheesecake with ricotta although I have seen it used sometimes this way. You still have strawberries???? Lucky you!

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  19. I totally bake to reward myself for running. it's really the only way to go.

    ricotta cheesecakes are definitely one of my favorite desserts! With cream cheese cheesecakes, they are so rich that it's hard to finish a slice...but not so with ricotta! Your pictures are amazing!

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  20. I run so I can nom....I like this kind of kitchen strategy. ;)

    If only I had some strawberries in the fridge right now to whip this together. Beautiful job.

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  21. I would totally go on a run right now if I knew I could come home to this cake- it's gorgeous!!

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  22. i love that you use sherry with the strawberries!
    i personally find that in using sherry or fruit liqueurs, such as kirsch, that the fruitiness in fruit is brought out more!
    love your photos.
    greetings from germany!

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