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Citrus-Ricotta Cheesecake with Berry Compote
Recipes
Citrus-Ricotta Cheesecake with Berry Compote
8 servings
4 hours, 30 minutes total (Active 15 minutes)

Ingredients

    • For cheesecake
    • 4 oz cream cheese
    • GreenWise cooking spray
    • 1 orange, for zest
    • 15 oz GreenWise whole milk ricotta cheese
    • ¾ cup GreenWise granulated sugar
    • ½ cup GreenWise sour cream
    • 3 GreenWise large eggs
    • ¼ cup all-purpose flour
    • 1 teaspoon GreenWise vanilla extract
    • ¼ teaspoon kosher salt

    • For compote
    • 1 lemon, for juice
    • 2 cups GreenWise frozen mixed berries (or blueberries)
    • ⅓ cup GreenWise honey

    Steps

      1. Prepare cheesecake. Set cream cheese out to soften. Preheat oven to 325°F. Coat 9-inch pie pan with spray. Zest orange (1 tablespoon).
      2. Place ricotta in food processor bowl; process until smooth and creamy. Add cream cheese, zest, sugar, sour cream, eggs, flour, vanilla, and salt; process until smooth and combined. Pour mixture into pan.
      3. Bake 40–50 minutes until edges are golden and center is set and 160°F. Let stand 30 minutes to cool, then chill 3 hours.
      4. Prepare compote. Juice lemon (1 teaspoon). Combine all ingredients in medium saucepan on medium and bring to a boil. Reduce heat to medium-low; simmer and stir 15–18 minutes until sauce is thick and berries have broken down. Remove from heat and let stand uncovered 1 hour to cool completely. Slice cheesecake and serve topped with compote.
      Chef's Tip: For a more spreadable compote, smash berries with back of spoon while stirring.

    Amount per ⅛ recipe serving: Calories 350, Total Fat 16g, Sat Fat 9g, Trans Fat 0g, Chol 120mg, Sodium 180mg, Total Carb 41g, Fiber 1g, Total Sugar 34g, (Incl. 30g Added Sugars), Protein 10g, Vitamin D 6%, Calc 10%, Iron 6%, Potassium 2%