Happy National Cheesecake Day! Our citrus raspberry glazed ricotta style cheesecake is the ultimate summer indulgence!
Raspberry Citrus Ricotta Cheesecake
Yields 1 Cheesecake
- 3 cups whole fat Ricotta
- 16 oz Philadelphia Cream cheese
- 1 1/2 cups granulated sugar
- 1 tbsp lemon juice
- 6 eggs
- 2 cups sour cream
- 8 tbsp flour
- 1 tbsp pure vanilla extract
- pinch of salt
Raspberry Citrus Glaze
- 3 6oz containers red raspberries
- 2/3 cup granulated sugar
- 3 tbsp orange juice
- 2 6oz containers red raspberries for garnish
Preheat oven to 350 degrees. Cream ricotta, cream cheese, and sugar with either a kitchen aid stand mixer or a hand mixer until creamy. Add eggs one at a time, then add sour cream, flour, lemon juice, vanilla, and a small pinch of salt. Continuing mixing until smooth. Lightly grease and flour spring form pan prior to pouring in the mixture. Bake for 45 minutes if using a metal pan or 1 hour if using glass/silicone. Without opening the oven, shut it off and allow cake to remain inside for an additional hour.
In small sauce pan combine berries, sugar, and orange juice. Mash the berries with a rubber spatula to help release their juice. Bring to a boil while stirring constantly. Reduce heat until the sauce is gently bubbling and continue to cook for 5-7 minutes while stirring. Remove from heat and strain seeds.
Place cheesecake on cake plate and pour raspberry syrup in the center of the cake using the back of a spoon to disperse evenly. Arrange fresh raspberries as desired. Enjoy!
