Italian-Style Ricotta Cheesecake with Roasted Peaches
A delightful twist on the classic cheesecake, featuring a creamy ricotta filling topped with sweet roasted peaches.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups ricotta cheese
- 1 cup cream cheese
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 4 medium peaches, sliced
- 1/4 cup brown sugar
- 1/2 cup granola or crumble for topping
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a large bowl, beat together the ricotta cheese, cream cheese, and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, sour cream, flour, and salt. Mix until well combined.
- Pour the cheesecake mixture into the prepared pan.
- In another bowl, toss the sliced peaches with brown sugar. Layer them on top of the cheesecake mixture.
- Bake for about 55-65 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Remove from the oven and let it cool completely before chilling in the refrigerator for at least 4 hours.
- Once chilled, top with granola or crumble just before serving. Enjoy!
Notes
For a firmer cheesecake, bake a little longer. Using room temperature ingredients will help achieve a smooth batter.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg