Baked Blackberry Ricotta Cheesecake is the easiest cheesecake recipe you’ll ever make. This light and fluffy ricotta cheesecake is sweetened with agave nectar and packed with delicious, juicy blackberries.
I had ricotta left over from this savory recipe that I needed to use. I hate letting groceries spoil. I made a Classic Ricotta Pound cake, but wanted a new ricotta dessert. That’s when I decided on this simple Baked Blackberry Ricotta Cheesecake recipe.
The combination of creamy ricotta filling and fresh, juicy blackberries makes this lighter dessert irresistible. This cheesecake is easy, smooth, and sensational. The texture is perfectly silky, not what you’d expect from ricotta. The fruit adds just a hint of flavor without taking away from the actual cheesecake.
Baked Blackberry Ricotta Cheesecake
- What is ricotta? Ricotta is an Italian whey cheese that’s made from sheep milk whey left over from the production of cheese. Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor.
- If you don’t have agave nectar, you can substitute honey in this recipe.
- I made mini-cheesecakes. I just love individual portions. They’re great for entertaining and portion control. You could make Baked Blackberry Ricotta Cheesecake in a 6 or 8-inch cheesecake pan. In that case, I would bake at 400º F for 45 minutes. At 45 minutes start watching the cake. You’ll want the center to be slightly ‘jiggly’. The top should not be brown.
- You can substitute raspberries, blueberries, strawberries, mangos or peaches for the blackberries.
- 1 and ¼ cup ricotta cheese
- 1 egg
- 2 tablespoon all-purpose flour
- 1 tablespoon agave nectar*
- 1 cup blackberries
- Preheat oven to 400 degrees F.
- In a bowl, combine ricotta, egg, flour, and agave.
- Mix until smooth.
- Divide mixture evenly between 4 or 5 ramekins.
- Top with blackberries.
- Bake 25 to 30 minutes or until cheesecake is set. Remove before top starts to brown.
- Serve warm or chilled.
- Store in refrigerator up to 7 days.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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