Ricotta Cheesecake with Berry Compote

A long time ago I made a Ricotta Pie for my mom's birthday. Ricotta Pie is like cheesecake, but there's no heavy cream cheese - only light ricotta cheese. It's actually the only cheesecake I really enjoy. Unfortunately this was before the days of blogging and documenting recipes, and I can't for the life of me remember where I got that recipe (Mom? Any memories?!).

Kate and I made a similar version (adapted from here) on Tuesday night. It wasn't quite as light and fluffy as the one I remember, but still very good. A quick berry compote spooned on top adds a fresh flavor.

Ricotta Pie

1 1/4 C graham cracker crumbs
1/4 C sugar
5 tbsp butter, melted


1 1/2 lbs ricotta cheese
5 eggs, separated
1/2 C sugar
Juice of 1/2 lemon
Zest of 1/2 lemon


Preheat oven to 350. In a small bowl, mix together the graham cracker crumbs, sugar, and butter. Press into the bottom and about an inch up the sides of a 9-inch spring form pan (if you don't have one, a pie plate will do). Mix together the ricotta cheese, egg yolks, and sugar until well incorporated and slightly yellowish. Add the lemon juice and zest and stir to combine. In a stand mixer (or bowl with a hand mixer... or just by hand if you have a lot of time) whip the egg whites until they form stiff peaks. Fold the egg whites into the cheese mixture until just incorporated. Pour this into the spring form pan. Bake for about 45-50 minutes, until well set.


Berry Compote


1 pint of raspberries
1/2 pint of blueberries
1/4 C sugar


Combine all ingredients in a small sauce pan over low to medium low heat. Cook until all of the berries have reduced to a sauce form and have started to thicken.