Monday, July 1, 2013
Ricotta Cheesecake with Fruits
Cheesecake is one of my favorite dessert recipes. I recently found a new cheesecake recipe using ricotta cheese. The original recipe contains sour cream and flour but I found that these ingredients were adding too much fat and heaviness to the dessert and I decided to remove them and make a lighter version of the cheesecake. I also adorned the cheesecake with fresh fruits instead of a jam.
2 (8 ounces) packages of cream cheese
1 (16 ounces) container of ricotta cheese
1 cup of white sugar
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
3 tablespoons of cornstarch
1/2 cup of butter, melted and cooled
1. Preheat oven to 350 degrees . Lightly grease a springform pan.
2. Mix the cream cheese and ricotta cheese together in mixing bowl. Stir in the sugar, eggs, lemon, vanilla, cornstarch and butter.Pour the mixture into the springform pan.
3. Bake in for 1 hour. Then turn the oven off and leave the cheesecake in the over 1 more hour. Allow to cook before serving. Adorn with different fruits.