Ricotta Cheesecake with Rosewater Syrupy Strawberries
Glide your spoon into this silky, almost mousse like, ricotta cheesecake. Complete with a rosewater strawberry topping and pistachio kernels for added crunch, this recipe is a guaranteed crowd pleaser.
Servings 10 serves
Ingredients
Cheesecake Filling
- 375 grams (1 1/2 packs) cream cheese softened to room temperature
- 1 cup (250g) ricotta cheese
- 1 cup raw sugar see notes below
- 1 tsp vanilla
- 1 tbsp lemon juice about half a lemon
- 2 tbsp plain flour (can be subbed with cornflour)
- 2 large eggs lightly whisked
Biscuit Base
- 32 (approx 190g) plain tea biscuits (see notes below)
- 125 grams butter melted
Rosewater Syrupy Strawberries
- ¼ cup granulated sugar
- ⅛ cup water
- 2 ½ cups fresh strawberries, stems and leaves removed divided
- 1 tsp rosewater (optional) sub with vanilla
- ⅛ cup pistachio kernels
Instructions
- Preheat oven to 180 C / 350 F / 160 C fan forced.Line the base of a springform pan with parchment paper, allowing several centimetres overhang, and attach the side.
- Place tea biscuits into the bowl of a food processor and pulse until biscuits resemble rough crumbs. Through the food processor's chute, pour melted butter while running the processor on lowest speed, until crumbs are fine and wet with butter.Alternatively, place biscuits in a ziplock bag and crush with a rolling pin to fine crumbs. Pour crumbs into a mixing bowl and stir in melted butter with a wooden spoon until all the crumbs are wet.The crumbs should keep together when pressed, if they seem loose add an extra tablespoon of melted butter.
- Transfer the crumb mixture to the springform pan. Press into the base and sides to evenly distribute. Bake for about 12 minutes until lightly toasted and golden. Set aside.
- To make the cheesecake, beat cream cheese and ricotta on low speed in a large bowl, or in the bowl of a stand mixer. Add sugar, vanilla, lemon juice and flour. Add eggs, one at a time, allowing each to incorporate before adding the next. Remember to scrape down the sides of the bowl often.
- Pour cheesecake batter over the base and place springform pan in a roasting dish. Fill roasting dish with boiling water, about half way up the springform pan to create a water bath.
- Bake for 1 hour 15 minutes, or until the top is golden and the centre wobbles like jelly, as opposed to ripples like water.Turn off the oven and leave door ajar. Let cheesecake cool in the oven for 30-45minutes. Remove from roasting tray and set on a cooling rack for another hour to bring to room temperature. Cover and refrigerate for 4-6 hours, or overnight to completely set.
- To make the strawberry glaze, add 1/2 cup of fresh strawberries, water, sugar and rosewater (or vanilla) into a small saucepan. Lightly mash the strawberries in the saucepan using the back of a wooden spoon. Let simmer on low heat for 10-15 minutes until slightly thickened. Turn off stove and set aside for 10 minutes, then gently mix in remaining strawberries and pistachios. Set aside to cool slightly, or until ready to serve cheesecake.
- To serve, remove cheesecake from springform pan and slide off the parchment paper onto serving platter, using an offset spatula if required.Top with syrup-soaked strawberries and pistachios, adding some of the syrup as desired.Cut into 8-10 slices and serve.
Notes
1 - This recipe calls for raw sugar. Sub 1/2 cup brown sugar and 1/2 cup granulated sugar if you don't have any on hand. I also tried this recipe with a 50% raw sugar and 50% stevia baking blend. It came out just as delicious, but with half the calories.
2 - I used Arnott's Milk Coffee biscuits for the base of this recipe. Any biscuit of similar size/weight works well for cheesecake bases. Using graham crackers (Arnott's Granita or Shredded Wheatmeal biscuits) may require more butter. The crumbs of the cheesecake base should keep together when pressed, if they seem loose add an extra tablespoon of melted butter.