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 leftover from this savory recipe that I needed to use. I hate wasting ingredients. Therefore, I made a Classic Ricotta Pound cake but wanted a new ricotta dessert. That’s when I decided on this simple lighter cheesecake recipe.
The combination of creamy ricotta filling and fresh, juicy blackberries makes this lighter dessert irresistible. As well, 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. As well, this is creamy, white, mild, and 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 because I just love individual portions. They’re great for entertaining and portion control. As well, you could make this recipe in a 6 or 8-inch springform 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.
- Finally, you can substitute raspberries, blueberries, strawberries, mangos or peaches for the blackberries.
Baked Blackberry Ricotta Cheesecake
Ingredients
- 1 and 1/4 cup ricotta cheese
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 tablespoon agave nectar*
- 1 cup blackberries
Instructions
- 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.
Notes
- With one tablespoon agave nectar, the cheesecake is not very sweet. If you like a sweeter dessert add 1 more tablespoon of agave nectar. (total 2 tablespoons)
- Recipe from Paula @CallMePMc.com All images and content are copyright protected.
Nutrition
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Thalia @ butter and brioche says
love how easy and delicious these little baked cheesecakes are. so healthy too. perfect for a little weeknight dessert!
Keith @ How's it Lookin? says
They look so good. Good call using the blackberries, thanks for sharing
Abby (@ No Fail recipes) says
These look heavenly. Could use a different berry…maybe raspberries or cherries?