berry ricotta cheesecake recipe

Berry Ricotta Cheesecake Recipe

Berry Ricotta Cheesecake is a crustless homemade cheesecake recipe using smooth ricotta and fresh or frozen berries. The ultimate fruit cheesecake recipe!

Ingredients:

cooking spray
1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs
1 1/2 cups whole milk ricotta
1/2 teaspoon vanilla
1/2 cup unsalted butter melted
2 cups fresh berries or other fruit
fresh whipped cream or ice cream

Direction

Preheat oven to 350 degrees and line the bottom and sides of a 9-inch spring form pan with parchment paper. Lightly coat parchment paper with cooking spray. Set aside.
In a large mixing bowl, sift together flour, baking powder and salt. Whisk in sugar to combine.
In a medium mixing bowl, whisk together eggs, ricotta and vanilla until smooth. In three stages, slowly whisk into dry ingredients. Mixture will be thick and dense.
Lastly, whisk in melted butter until mixture is fully combined.
Fold in 90% of fresh berries by hand. Pour mixture into prepared spring form pan. Top with remaining fresh berries.
Bake for 50-60 minutes or until top is lightly browned and the center no longer giggles when jostled.
Allow to cool for 30 minutes before transferring to a serving platter. Serve with fresh whipped cream or ice cream and enjoy!

Grilled Chicken with Coconut Rice and Chile Lime Sauce

At Cantinho do Aziz, a family-owned Mozambican restaurant in Lisbon, Portugal, chef Jeny Sulemange prepares a grilled coconut chicken that's crispy on the outside and tender on the inside, which she serves with a truly irresistible coconut rice. When making this crispy grilled chicken at home, it's all about the marinade. To make it, use full-fat coconut milk; you'll skim the cream to make the marinade and use the remaining milk to infuse the rice with rich coconut flavor. (We recommend a Thai brand of coconut milk, like Chaokoh, which is richer with a much fuller coconut flavor.) Basting the chicken with more marinade on the grill gets the skin doubly crisp—the sugars in the marinade caramelize while the skin cooks and traps moisture and flavor in each bite.