Ricotta Cheesecake with Cherry Compote

20 Sep
Ricotta Cheesecake with Cherry Compote

Ricotta cheese is made from the whey got from making other cheeses. It is cooked to produce a mild, soft and granular cheese.

This ricotta cheesecake is both light and fluffy. It is wonderfully creamy because of the cream cheese and is light because of the ricotta. The cheese cake tastes very nice by itself but serving them with a sauce just cuts the creaminess and the cleanses the palate.

The process may seem long, but trust me, it’s very easy to make..

Enjoy your cheesecake with or without the sauce.



For the crust:

Digestive biscuits (crumbs)                                                             –              1 cup

Powdered sugar                                                                             –              2 tbsps

Unsalted butter (melted)                                                                 –              2-3 tbsps

For the filling:

Ricotta cheese (drained)                                                                 –             1 cup

Cream cheese                                                                                –            1/2 cup

Eggs                                                                                             –              2 nos

Sugar                                                                                            –              ¾ cup

Lemon (zest)                                                                                  –              1 no

Vanilla extract                                                                                –              1 tsp

For the cherry sauce:

Cherries (fresh and pitted)                                                                –              1 cup

Sugar                                                                                             –              ¼ cup

Cornstarch                                                                                     –              1 tbsp

Lemon juice                                                                                   –              1 tsp



Pre-heat the oven to 160 degrees centigrade. Prepare a spring form pan or a pie tin with loose plate by coating it with a layer of oil inside. Wrap the spring form tin/ pie tin with two layers of the aluminium foil on the outside. This is to prevent any water from entering into the crust while baking it in the water bath.

For the crust:

In a food processor, blend the digestive biscuits, sugar and melted butter together. The crumbs would resemble wet sand.

Pour the crumbs into the prepared tin and press them evenly at the bottom.

Cover and cool them in the fridge for 15-20 minutes, till you make the filling.

For the filling:

In a large bowl, add the cream cheese. With an electric mixer beat the cream cheese till it is light and fluffy.

Add the ricotta cheese and sugar and beat till they are well combined. This should take approx 5-7 minutes.

Now, add the eggs, one at a time making sure to mix them well before each addition.

Make sure to scrape the sides of the bowl, to make sure everything is incorporated into the mixture.

Finally add in the cornstarch and the lemon zest and mix well for 2 minutes.



For assembling the cheesecake:

Remove the pie crust from the fridge and pour the prepared filling into it.

Place the tin in a large tray and pour enough hot water into the larger tray to come up to half way of the sides of the pie tin. The larger tray acts as a water bath for the pie-tin.

Bake for 40-50 minutes till the cheesecake has cooked well on the outer and has a slight wobble in the centre.

Remove the pie tin from the water bath and cool.

Refrigerate the cheesecake for 4-5 hours and serve with the sauce.

For the sauce:

In a medium sauce pan, combine all the ingredients for the sauce and cook on a medium heat.

Keep stirring till the sauce thickens and is bubbly.

Remove from heat and let it cool.

Serve with the cheesecake.




The cheese cake has to be done with all the ingredients at room temperature.

Beating the cream cheese and ricotta and after adding each egg makes the cake fluffy and light.

The water bath is used as the cheese cake is like a custard and cooks best in a water bath.

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Posted by on September 20, 2014 in Cakes, Cakes and Brownies, Desserts


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