BAKED RICOTTA CHEESECAKE SICILIAN-STYLE

This creamy, mouthwatering cheesecake combines a buttery cookie crust with a soft cream cheese filling, finished with tangy sour cream and fresh berries.

Perfect for any occasion, it is a timeless dessert that everyone will love.

Why you will love this recipe

• Rich and creamy: The perfect blend of cream cheese, fresh cream and yogurt creates a delicious texture.
• Savory and sweet: The sour cream topping balances the sweetness of the filling.
• Elegant presentation: With the addition of fresh berries, this is a dessert that looks great on any occasion.
• Easy to prepare in advance: Perfect to prepare the day before so you have more time to enjoy the event.

Indulge in the classic elegance of this Cheesecake with sour cream topping and berries, a dessert sure to impress!

Preparation Time

• Active Preparation: 30 minutes
• Baking Time: 60 minutes
• Cooling and Chilling: 7 hours
• Total Time: ~8 ½ hours

Servings

• Serves 6

Ingredients

For the Crust

• 10 ounces Digestive-type biscuits, crumbled
• ½ cup butter, melted
• 1 teaspoon honey

For the Filling

• 2 cups cream cheese (e.g., Philadelphia)
• 1 cup sugar
• ⅔ cup fresh cream
• 3.5 ounces yogurt
• 3 eggs
• 1 vanilla bean (or 1 tsp vanilla extract)
• Zest of 1 organic lemon

For the Decoration

• 1 cup sour cream
• 2 tablespoons sugar
• Mixed berries, to taste (e.g., strawberries, raspberries, blueberries, currants)

Method

1. Prepare the Crust

• Melt Butter: Melt the butter and let it cool slightly.
• Crush Biscuits: In a food processor, blend the biscuits until finely crumbled.
• Mix Crust Ingredients: Add the melted butter and honey to the crumbs. Blend until well combined.
• Form Crust: Press the mixture evenly into a buttered 8-9 inch springform pan.
• Chill: Cover with plastic wrap and refrigerate for at least 30 minutes to firm up.

2. Prepare the Cream Filling

• Mix Cream Cheese Base: In a large bowl, whisk together the cream cheese, sugar, lemon zest, and vanilla seeds until smooth.
• Add Eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated.
• Add Cream and Yogurt: Gradually mix in the fresh cream and yogurt, creating a smooth and velvety filling.

3. Assemble and Bake the Cheesecake

• Prepare Pan: Remove the crust from the refrigerator and discard the plastic wrap.
• Pour Filling: Pour the cream cheese mixture over the crust, leveling it with a spatula.
• Bake: Preheat the oven to 320°F (160°C). Bake for 50 minutes, or until the edges are set but the center is slightly jiggly.

4. Prepare the Sour Cream Topping

• Mix Topping: While the cheesecake bakes, combine the sour cream and sugar in a small bowl.

5. Finish Baking

• Add Topping: After 50 minutes of baking, spread the sour cream mixture evenly over the cheesecake.
• Continue Baking: Return the cheesecake to the oven for an additional 10 minutes.

6. Cool and Chill

• Cool at Room Temperature: Let the cheesecake cool in the pan for at least 3 hours.
• Refrigerate: Cover the cheesecake and refrigerate for at least 4 hours or overnight to allow it to set fully.

7. Decorate and Serve

• Garnish: Remove the springform pan ring and top the cheesecake with fresh mixed berries before serving.
• Serve: Slice and enjoy this creamy, tangy dessert!

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information (Per Serving)

Baked Ricotta Cheesecake Sicilian-style

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling and Chilling 7 hours hrs

Servings 6

Calories 450 kcal

Ingredients

  

For the Crust

• 10 ounces Digestive-type biscuits crumbled
• ½ cup butter melted
• 1 teaspoon honey

For the Filling

• 2 cups cream cheese e.g., Philadelphia
• 1 cup sugar
• ⅔ cup fresh cream
• 3.5 ounces yogurt
• 3 eggs
• 1 vanilla bean or 1 tsp vanilla extract
• Zest of 1 organic lemon

For the Decoration

• 1 cup sour cream
• 2 tablespoons sugar
• Mixed berries to taste (e.g., strawberries, raspberries, blueberries, currants)

Instructions

 

Prepare the Crust

• Melt Butter: Melt the butter and let it cool slightly.
• Crush Biscuits: In a food processor, blend the biscuits until finely crumbled.
• Mix Crust Ingredients: Add the melted butter and honey to the crumbs. Blend until well combined.
• Form Crust: Press the mixture evenly into a buttered 8-9 inch springform pan.
• Chill: Cover with plastic wrap and refrigerate for at least 30 minutes to firm up.

Prepare the Cream Filling

• Mix Cream Cheese Base: In a large bowl, whisk together the cream cheese, sugar, lemon zest, and vanilla seeds until smooth.
• Add Eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated.
• Add Cream and Yogurt: Gradually mix in the fresh cream and yogurt, creating a smooth and velvety filling.

Assemble and Bake the Cheesecake

• Prepare Pan: Remove the crust from the refrigerator and discard the plastic wrap.
• Pour Filling: Pour the cream cheese mixture over the crust, leveling it with a spatula.
• Bake: Preheat the oven to 320°F (160°C). Bake for 50 minutes, or until the edges are set but the center is slightly jiggly.

Prepare the Sour Cream Topping

• Mix Topping: While the cheesecake bakes, combine the sour cream and sugar in a small bowl.

Finish Baking

• Add Topping: After 50 minutes of baking, spread the sour cream mixture evenly over the cheesecake.
• Continue Baking: Return the cheesecake to the oven for an additional 10 minutes.

Cool and Chill

• Cool at Room Temperature: Let the cheesecake cool in the pan for at least 3 hours.
• Refrigerate: Cover the cheesecake and refrigerate for at least 4 hours or overnight to allow it to set fully.

Decorate and Serve

• Garnish: Remove the springform pan ring and top the cheesecake with fresh mixed berries before serving.
• Serve: Slice and enjoy this creamy, tangy dessert!