Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar

Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar

Normally I don't indulge in sweets and desserts but I couldn't resist this recipe that I found in the early summer edition of Food and Drink. It was also an opportunity to try out my homemade graham crackers as a base for the cake. There is a relatively small amount of sugar in this cake, but it is rich, so you will want to share with your friends and family, as I did.

Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar

Ricotta and Goat Cheese Cheesecake with Mixed Berries and Balsamic Vinegar Ricotta and Goat Cheese Cheesecake with Mixed Berries and Balsamic Vinegar
Recipe by
Adapted from Food & Drink
Published on May 12, 2010

A gorgeous, rich and tangy smooth ricotta and goat cheese cheesecake topped with a tart and peppery field berry mixture — a winner at any table

Preparation: 30 minutes
Cooking time: 50 to 60 minutes

Print this recipePrint this recipe

  • 2 cups crushed graham crackers
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 1 1/2 cups ricotta cheese
  • 2/3 cup soft unripened goat cheese
  • 2 teaspoons grated lemon zest
  • 1/2 cup sugar
  • 3 tablespoons unbleached all-purpose or spelt flour
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • pinch of sea salt
Berry topping:
  • 4 cups mixed berries (halved strawberries, blueberries, blackberries or raspberries)
  • 1 1/2 teaspoons lemon juice
  • 1/2 tablespoon sugar
  • 1/2 cup balsamic vinegar
  • 3/4 teaspoon fresh cracked black pepper
  • Put the crushed graham crackers in a large bowl and set aside.

  • Melt the butter in a saucepan over medium-low heat for 10 to 12 minutes, stirring occasionally, until the butter begins to brown around the edges and smells nutty. Pour the butter into the bowl with the graham crumbs and stir well to combine. Let the mixture cool for a while and then transfer to a 9-inch springform pan, pressing the mixture down firmly and pushing up the side of the pan a bit (about 1 inch). Chill while you prepare the rest of the ingredients.

  • Preheat an oven to 300°F. Combine the ricotta, goat cheese and lemon rind in a large bowl. Beat with an electric hand mixture on medium speed for roughly 2 minutes until well combined and smooth. Reduce the mixture speed and add the sugar and flour, mixing until well combined. Add the eggs, 1 at a time, beating until each egg is incorporated into the mixture. Now stir in the vanilla and salt. Pour into the prepared crumb base and bake for 50 to 60 minutes or until set in the middle — check by inserting a cake tester or knife. Let cool for a bit and then chill in the fridge until the cake is set.

  • Meanwhile, toss the berries together with the lemon juice and sugar in a large bowl and set aside. Put the vinegar and black pepper into a small pot and bring to a boil. Reduce the heat to medium and simmer until the mixture begins to thicken up and turns syrupy. Pour the syrup over the berries, stirring to combine. Spoon the berry mixture over the chilled cake.

  • Remove the side of the pan, slice. and serve.

Makes 6 to 8 servings

Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar

Other cheesecake recipes from Lisa's Kitchen:
Pumpkin Cheesecake
Blueberry Ricotta Cheesecake
Goat Cheese Cheesecake with Mixed Berries

Audio Accompaniment: Discreet Music by Brian Eno


Maria said...

Fabulous dessert! I love all of the berries!

FewMinute Wonders said...

Looks so delicious, my mouth waters.

Thistlemoon said...

Oh wow, this looks totally amazing Lisa! I am so making this, this summer!

MapMaster said...

This is a seriously rich and delicious cheesecake!

Soma Pradhan said...

Hey very nice recipe dear....I wish i cud bake like this

dining room sets said...

Lovely berries! This is perfect for my mother who loves this kind of treat.

Micah - Coffee machine said...

Wow the berries looks really delicious! makes me want to try the recipe some time..

Margot said...

Great flavours, blsamic is such a great addition to berries... My favourite salad is made of strawberries, balsamic, basil and honey :)

Johanna GGG said...

I love the idea of making your own graham crackers for the crust - it must have tasted wonderful if the photos are anything to go by

Jacqueline Meldrum said...

That looks stunning Lisa. Wish I was there to have a slice :)

Valerie Harrison (bellini) said...

Locally made ricotta is my new found friend. Pair it with all the other goodies here and I don't see how I could resist Lisa. I have decided to take the pledge so you will be seeing a few more veggie dishes on my blog...following in your carbon print free footsteps.

Jacqueline Meldrum said...

I am back to drool over it again Lisa :P

eatme_delicious said...

What a gorgeous cheesecake! And I love that you used balsamic vinegar with the berries.

Soma said...

I am actually salivating just seeing the pictures (and it does not happen often let me tell you this!.. I am very cautious). So beautiful!!

send you my entry for NCR.

zlamushka said...

Hi Lisa

Good god, what a dessert - i could even eat this all myslef. Such a fantastic looking one too...

I am being tried and tasted this month, if you would like to participate - I enjoyed cooking from your kitchen...

Still make yr quinoa oatmeal pattties -. they were so lovely!

CurryLeaf said...

Awesome cheesecake Lisa.

Matt @ RecipeLion said...

This looks so unbelievably good, thanks for linking up to my hop this month!

Unknown said...

Incredible! I made this with goat milk ricotta and a fig balsamic vinegar, and it was outstanding. Extravagant but totally worth it, and it wasn't hard to make for such a beautiful dessert.

Everyone who ate a slice was speechless. One friend nearly cried tears of joy. And happiest of all is my roommate who is lactose-intolerant. Thank you for this recipe. :)