Ricotta Cheesecake | Recipe Cart
What could be better to celebrate the summer than my red white and blue Ricotta Cheesecake. My oh so creamy cheesecake will be a hit at your next gathering
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Cooking tools:
- Food processor
- Stand mixer
- Springform pan
- Oven
- Mixing bowl
- Saucepan
- Paper towel
- Spoon
- Measuring cup
- Kitchen scale
- Refrigerator
- Stove
- Spatula
- Whisk
- Aluminum foil
- Microplane
- Cutting board
- Paring knife
- Colander
- Measuring spoon
Ingredients
- 12 digestive biscuits ( or one pack of graham crackers)
- ½ cup pistachios (toasted)
- 4 oz Unsalted Butter (melted)
- ¼ cup Sugar
- 16 oz ricotta cheese (full fat or low fat)
- 16 oz mascarpone (*or cream cheese if you can find mascarpone)
- 8 oz Greek yogurt (*or sour cream)
- 1 cup sugar
- 6 large eggs
- 2 Tbsp flour
- grated peel of one lemon
- juice from one half lemon
- 1 Tbsp vanilla
- 1 tsp salt
- 1 pint strawberries (whole berries)
- ½ Pint blueberries (more if desired)
- 1 cup red fruit juice
- juice of one lemon
- 2 Tbsp sugar
- 1½ Tbsp corn starch
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