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How To make Ricotta Sour Cream Cheesecake with Strawberry
3 c Part-skim ricotta cheese
4 Eggs
3/4 c Light sour cream
2 T + 2 t. honey
1 T Fresh lemon juice
2 t Grated lemon peel
1 1/2 c Strawberries
2 T + 2 t. confectioners sugar
1 md Kiwi fruit, pared and sliced
1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking
spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. 3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway
up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. 5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce.
How To make Ricotta Sour Cream Cheesecake with Strawberry's Videos
Irresistible Strawberry-Ricotta Scones by Claire Saffitz | Dessert Person
Irresistible Strawberry-Ricotta Scones by Claire Saffitz | Dessert Person
In this video, Claire Saffitz shares her expert tips and techniques, ensuring that even beginners can successfully recreate these delectable scones. Watch as the scones turn golden brown in the oven, filling your kitchen with the heavenly aroma of strawberries and buttery goodness.
Prepare to be amazed by the incredible flavor and texture of these Strawberry-Ricotta Scones. They are perfect for any occasion, but especially fitting for Mother's Day. Surprise your mom with this homemade treat that shows your love and appreciation. Don't forget to garnish with a dusting of powdered sugar for an elegant touch.
Whether you're a seasoned baker or just starting out, this video is a must-watch. So grab your apron, preheat your oven, and get ready to indulge in the finest Strawberry-Ricotta Scones, courtesy of Claire Saffitz. Treat your mom (and yourself) to a truly special and delicious experience this Mother's Day!
#scones #pastry #clairesaffitz
Strawberry-Ricotta Scones
Makes 8
12 ounces ripe strawberries, hulled and very coarsely chopped
2⅔ cups (345g) cake flour, plus more for rolling
¼ cup (50g) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 stick (113g) butter, cut into ½ inch pieces, chilled
¾ cup whole milk ricotta cheese, strained in the refrigerator for at least 2 hours
1 cup (240g) buttermilk, chilled, divided
Demerara sugar, for sprinkling
What's for Dessert by Claire Saffitz is out now:
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Ricotta and cream cheese cheesecake, delicious and easy!
In fact, this is a universal recipe, you can add any cream cheese and even cottage cheese (if you don’t want grains in the cheesecake, it’s better to pass the cottage cheese through a sieve or take a blender to help). Get very tasty!
Sand base:
1 egg weighing 50 g (this is the marking C1 or C2)
80 g sugar (4 tablespoons without a slide)
10 g vanilla sugar (1 tbsp)
1 tsp lemon juice
zest of one small lemon or orange
60 g butter (4 tbsp)
180 g flour (9 tablespoons without a slide)
7 g baking powder (2 tsp without a slide)
For filling:
500 g ricotta
400 g Philadelphia
300 g sour cream
180 g sugar
3 egg
1 tsp vanilla
Bake at 140°C for an hour.
No-bake keto cheesecake
This silky, creamy, keto cheesecake has a tang of lemon and is the perfect sugar-free dessert for special occasions. Serve it as is or top it with your favorite low-carb toppings, such as a cherry sauce. Recipe:
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Flourless Strawberry Ricotta Cake #recipe #easyrecipe #cakerecipe #shorts
Flourless Strawberry Ricotta Cake #recipe #easyrecipe #cakerecipe #shorts
Introducing a delicious treat: flourless strawberry ricotta cake.
This recipe calls for juicy strawberries and creamy ricotta to create a rich and delicious dessert that's both gluten-free and full of flavor. I like to compare it to a mix between a cake and cheesecake.
Recipe:
300 g drained ricotta cheese (1 cup+1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
60 g cornstarch (1/3 cup + 1 tbsp)
1 tsp vanilla or vanilla bean
160 g strawberries (5.6 oz)
Icing sugar
Use a 7 inch pan and bake at 350F (176C) for 55 minutes in a preheated oven
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#ricottacake #italianrecipes #easydessert #easyrecipes #flourless #recipevideo
Baked Ricotta Cheesecake Recipe With Strawberries | Easy 4 Ingredient Low Carb Keto Dessert Idea
Baked Ricotta Cheesecake Recipe With Strawberries - Easy 4 Ingredient Low Carb Keto Dessert Idea - here's the full recipe for the homemade crustless cheesecake -
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Thanks for watching Baked Ricotta Cheesecake Recipe.
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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