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Homemade ricotta cheesecake with glossy mixed berry topping, topped with fresh strawberries

Ricotta Cheesecake With Mixed Fruit Topping (16 cm)

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This 16 cm ricotta cheesecake is simple and reliable: a digestive biscuit base, a lightly sweet ricotta filling, and a stovetop berry topping that thickens in minutes for neat slices.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling + chill time 3 hours 20 minutes
Total Time 4 hours 30 minutes
Course: Cake, Cheesecake, Dessert
Cuisine: European, Italian-Inspired
Ingredients Method Video Notes

Ingredients
  

Crust
  • 150 g Digestive biscuits
  • 80 g butter melted
Filling
  • 500 g ricotta cheese
  • 1 –2 tbsp powdered sugar
  • 1 egg
Fruit topping
  • 200 –300 g mixed fruit strawberries, blueberries, blackberries; fresh or frozen
  • 1 –2 tbsp sugar
  • 1 tsp potato starch
  • 60 ml water

Method
 

Prepare crust:
  1. Crush biscuits into fine crumbs. Mix with melted butter. Press lightly into the base of a 16 cm pan using a spoon. Chill in the fridge for 20 minutes.
Make filling:
  1. Mix ricotta, powdered sugar, and egg just until combined.
Bake:
  1. Spread filling over the chilled crust. Bake at 170°C for 40–45 minutes. Turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven.
Cook topping:
  1. In a saucepan, cook fruit with sugar over low heat for 10 minutes. Dissolve potato starch in water, add to fruit, and stir for 1 minute until thickened. Remove from heat and cool.
Assemble:
  1. Spoon the cooled fruit topping over the cooled cheesecake. Chill before slicing for the cleanest results.

Video

Notes

If your ricotta is watery, drain it briefly before mixing the filling. For neat slices, chill well and cut with a hot, wiped knife.

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