Ricotta Cheesecake with Berries and Lavender Recipe


Nutrition

Cal/Serving: 523
Daily Value: 26%
Servings: 6

Balanced, High-Fiber
Fat22g34%
Saturated11g57%
Trans0g0%
Carbs71g24%
Fiber6g25%
Sugars56g0%
Protein16g31%
Cholesterol111mg37%
Sodium430mg18%
Calcium141mg14%
Magnesium46mg12%
Potassium470mg13%
Iron1mg6%
Zinc1mg8%
Phosphorus274mg39%
Vitamin A1016IU20%
Vitamin C26mg44%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg20%
Niacin (B3)2mg9%
Vitamin B60mg9%
Folic Acid (B9)63µg16%
Vitamin B121µg9%
Vitamin D1µg0%
Vitamin E1mg4%
Vitamin K11µg14%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Rancho La Puerta


Ricotta Cheesecake with Berries and Lavender
Rancho La Puerta

Rancho La Puerta in Baja California, Mexico, serves some of the World's Best Spa Cuisine, Try this luxourious cheesecake.

 

Click here to see 15 Classic Comforting Foods

5
Ratings2

INGREDIENTS

  • 3 cups corn or wheat flake cereal
  • 1 cup agave or maple syrup
  • 3 egg whites
  • 2 whole eggs
  • 2 cups cottage cheese
  • 8 ounces cream cheese
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • Zest of 1 orange
  • 2 cups ripe seasonal berries (such as blackberries, raspberries, blueberries, or strawberries)
  • Lavender blossoms, rose petals, or other edible flowers, for garnish (optional)

DIRECTIONS

Preheat the oven to 325 degrees.

In the bowl of food processor, combine the cereal and ¼ cup of the syrup, pulsing until coarsely ground. Press the crumbs firmly into the bottom of an oiled 9-inch springform pan or a cake pan with a removable bottom.

Cut a piece of parchment paper to line the sides of the pan, fit the paper snugly around the inside edge, and brush the paper lightly with oil. (This will make it easier to release the cheesecake from the pan.)

In a clean bowl of a food processor or in a blender, combine the egg whites, whole eggs, cottage cheese, cream cheese, sour cream, vanilla, orange zest, and ½ cup of the syrup. Process until completely smooth, then pour the cheese mixture over the crust.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a rack for 30 minutes, then release the cheesecake and remove the paper. Chill, uncovered for several hours, until completely firm.

To serve, set the cake on a serving plate and top with the berries. Drizzle the remaining ¼ cup syrup over the fruit and decorate with lavender blossoms, rose petals, or other edible flowers, if desired.

Recipe Details

Servings: 6

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1 Comments

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How do you call this ricotta cheesecake without ricotta cheese? I was excited, because cottage cheese, cream cheese and sour cream are not readily available in the country I live in, but ricotta is very common. I get here, and the recipe doesn't even call for ricotta.

False advertising!!

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