Italian Lemon Ricotta Cheesecake with Berry Compote

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 cups ricotta cheese 3 eggs 1 cup granulated sugar 1/2 cup lemon zest 1/2 cup freshly squeezed lemon juice 1 teaspoon vanilla extract 1 cup all
• purpose flour 1/4 teaspoon salt For the Berry Compote: 1 cup mixed berries (fresh or frozen) 1/4 cup granulated sugar 1 tablespoon cornstarch 2 tablespoons water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper. Set aside.
2. In a large bowl, mix together the ricotta cheese, eggs, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
3. In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Pour the batter into the prepared springform pan and bake for 45 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cheesecake to cool completely on a wire rack.
5. To make the berry compote, combine the mixed berries, sugar, cornstarch, and water in a saucepan over medium heat. Cook for 5 7 minutes, or until the compote has thickened. Set aside to cool.

Chef’s Insight

The secret to a perfect cheesecake lies in not overmixing the batter. Gently mix the ingredients until just combined to achieve a creamy, smooth texture.

Notes

This recipe is perfect for a summer dessert or a light lunchtime treat.