John Myers
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Ricotta Cheesecake with Berry Sauce
The perfect ricotta cheesecake with berry sauce recipe with a picture and simple step-by-step instructions.
cakes
- 500 g Lowfat quark
- 6 piece Eggs
- 500 g Ricotta
- 200 g Sugar
- 4 tbsp Food starch
- 1 piece Lemon zest
- 1 pinch Salt
- 100 g Blueberries
- 100 g Raspberries
- 150 g Strawberries
- 1 packet Desiccated coconut
- 50 g Butter
Berry sauce
- 300 g Berry mix
- 100 g Sugar
cakes
- Work the eggs, low-fat quark, ricotta and sugar with the whisk until a liquid mixture is formed. Add the smoothed cornstarch, salt and lemon. Grease the baking pan with butter and then spread the desiccated coconut in it. Pour in the liquid dough mixture and generously distribute the various berries. Put the whole thing in the oven for around 45 minutes at 175 degrees.
Berry sauce
- Puree the berries and add the sugar. Then let it boil down a little if necessary.
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