Italian Ricotta Cheesecake
This wildberry ricotta cheesecake tart is so good, it melts in your mouth
No time to read through the blog?
Italian Ricotta Cheesecake Tart with Wild Berries? I mean, just reading this recipe name makes us drool. Of course, we’re a bit biased because a) we love Italian and b) we love cheese. But with this recipe, we are absolutely confident that even the pickiest dessert eater would be fully satisfied. And, for extra bonus points, this ricotta cheesecake tart works like a charm for your morning coffee cake.
In our book, a perfect dessert must be three things: simple, light and with cheese (just kiddin’). So it must be simple, light and versatile. We truly believe this ricotta tart is just that. We mentioned wild berries but the truth is you can add pretty much any fruit and it would be just as delicious so let whatever is available at your local farmer’s market inspire you.
So get ready to take your taste buds on a trip through
Italian Ricotta Cheesecake with Wild Berries Ingredients
Choose a high-quality self-raising flour for a fluffy tart. But if you’re on any specific diet you can easily replace normal flour with rice flour.
As per usual, we recommend you use fresh free range eggs. You will need 4.
You can use white, brown or even coconut sugar.
Make sure your butter is at room temperature before you start preparing your tart.
For extra flavor add a few drops of all natural vanilla essence.
Opt for fresh milk, if possible bought right from the farmer’s market.
Ricotta is an Italian cheese that is the star ingredient in this recipe.
We made this recipe with wild berries, but if they’re offseason for you, you can always opt for frozen berries or replace them with any other fruit you like.
Salt and Corn Starch
How to make Italian Ricotta Cheesecake with Wild Berries
Preheat your oven to 350F, this way when you’re ready preparing your tart it can go straight in the oven.
For your tart crust, you need to whisk an egg with a stick of butter and 2 oz sugar. Make sure your butter is at room temperature. You should obtain a paste. Don’t worry if it’s not exactly smooth yet.
Add some salt, vanilla essence, the milk and the flour in your bowl. Use a hand-held mixer until you obtain a sticky batter. Spread it in your pie pan and use a fork to poke it every few inches. Let it rest until you prepare the filling.
In a new bowl, mix ricotta, 3 eggs, sugar, vanilla essence and cornstarch until you obtain a smooth creamy texture. Pour over your crust and add your berries of choice on top.
It needs about 40-50 minutes in the oven. You will know it’s ready when the crust looks golden-brown.
Serve it cold with some powdered sugar for garnish.
Italian Ricotta Cheesecake Tart with Wild Berries
Cheesy perfection – one of our top 3 favorite all season desserts & coffee cakes
Time: 15 min| Baking: 40 min | Difficulty: Easy
- 1 egg
- 2 oz sugar
- 1 stick unsalted butter at room temperature
- 2 tbs of milk
- 8 oz flour
- vanilla essence
- pinch of salt
- 12 oz ricotta
- 3 eggs
- 4.5 oz sugar
- vanilla essence
- 0.7 oz cornstarch
- 5 oz wild berries
1. Preheat your oven
2. For your crust, mix one
4. In a new bowl mix ricotta, eggs, sugar, vanilla and cornstarch until creamy smooth. Pour over crust.
5. Add your wild berries or other fruit of your choice
5. Bake for 40-50 minutes, until golden brown.
Allow it to cool for at least 30 minutes before serving it powdered with sugar.