Cheesecake with Raspberry Sauce
 
Prep time
Cook time
Total time
 
For my Valentine.
Recipe By:
Serves: 8-12 servings
Ingredients
Cheesecake
  • 1 tablespoon butter
  • 4 tablespoons flour, divided
  • 2 cups fresh ricotta, at room temperature
  • 1 cup sour cream, at room temperature
  • 1 8- ounce package, cream cheese, at room temperature
  • 1¼ cups sugar, divided
  • 4 eggs, separated
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon finely grated orange rind
  • ¼ teaspoon salt
Raspberry Sauce
  • 2 cups fresh or frozen raspberries, plus more for decorating top of cheesecake
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1/16 teaspoon salt
  • ¼ teaspoon pure vanilla extract, optional
Instructions
Cheesecake
  1. Preheat oven to 475 degrees. Butter and flour a 9-inch springform baking pan, using 2 tablespoons of flour.
  2. Whisk together in a large glass bowl the ricotta, sour cream and cream cheese. Do not over beat.
  3. In another bowl, whisk together 2 tablespoons flour, 1 cup sugar, egg yolks, lemon and orange rind and salt, until thoroughly combined. whisk together the cheese and egg mixtures, until thoroughly combined.
  4. Beat the egg whites in another bowl, until light and fluffy. Add the remaining sugar and beat to combine. Fold the egg whites into the cheese/egg mixture by adding ⅓ of the egg whites at a time, carefully folding in until just combined.
  5. Pour into the baking pan, place on a baking sheet and place in the oven, with oven rack placed in the middle. Bake for 15 minutes at 450 degrees. Lower oven temperature to 225 degrees and bake an additional 1 hour or more. The cheesecake is done when the center is set (not jiggly) and the top is lightly browned.
  6. Place on a cooling rack and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours before serving.
Raspberry Sauce
  1. Place the raspberries, sugar, lemon juice and salt in a heavy medium-size saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes, smashing the fruit with a potato masher. Strain into a glass bowl and cool to room temperature. Cover and refrigerate.
Notes
Find the freshest ricotta, either Wegman's or the health food store. It makes a big difference!
Recipe by The Gardener Cook at https://www.thegardenercook.com/cheesecake-with-raspberry-sauce/