Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar

Normally I don't indulge in sweets and desserts but I couldn't resist this recipe that I found in the early summer edition of Food and Drink. It was also an opportunity to try out my homemade graham crackers as a base for the cake. There is a relatively small amount of sugar in this cake, but it is rich, so you will want to share with your friends and family, as I did.

Ricotta and Goat Cheese Cheesecake with Mixed Berries and Balsamic Vinegar

Recipe by Lisa Turner Adapted from Food & Drink Published on May 12, 2010 A gorgeous, rich and tangy smooth ricotta and goat cheese cheesecake topped with a tart and peppery field berry mixture — a winner at any table Print this recipe Base: 2 cups crushed graham crackers 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces Cheesecake: 1 1/2 cups ricotta cheese 2/3 cup soft goat cheese 2 teaspoons grated lemon rind 1/2 cup sugar 3 tablespoons unbleached all-purpose or spelt flour 3 large eggs 1 1/2 teaspoons vanilla pinch of sea salt Berry topping: 4 cups mixed berries ( halved strawberries, blueberries, blackberries or raspberries) 1 1/2 teaspoons of lemon juice 1/2 tablespoon of sugar 1/2 cup of balsamic vinegar 3/4 teaspoon fresh cracked black pepper Instructions: Put the crushed graham crackers in a large bowl and set aside. Melt the butter in a saucepan over medium-low heat for 10 to 12 minutes, stirring occasionally, until the butter begins to brown around the edges and smells nutty. Pour the butter into the bowl with the graham crumbs and stir well to combine. Let the mixture cool for a while and then transfer to a 9-inch springform pan, pressing the mixture down firmly and pushing up the side of the pan a bit (about 1 inch). Chill while you prepare the rest of the ingredients. Preheat an oven to 300°. Combine the ricotta, goat cheese and lemon rind in a large bowl. Beat with an electric hand mixture on medium speed for roughly 2 minutes until well combined and smooth. Reduce the mixture speed and add the sugar and flour, mixing until well combined. Add the eggs, 1 at a time, beating until each egg is incorporated into the mixture. Now stir in the vanilla and salt. Pour into the prepared crumb base and bake for 50 to 60 minutes or until set in the middle — check by inserting a cake tester or knife. Let cool for a bit and then chill in the fridge until the cake is set. Meanwhile, toss the berries together with the lemon juice and sugar in a large bowl and set aside. Put the vinegar and black pepper into a small pot and bring to a boil. Reduce the heat to medium and simmer until the mixture begins to thicken up and turns syrupy. Pour the syrup over the berries, stirring to combine. Spoon the berry mixture over the chilled cake. Remove the side of the pan, slice. and serve. Makes 6 to 8 servings

Other cheesecake recipes from Lisa's Kitchen:
Pumpkin Cheesecake
Blueberry Ricotta Cheesecake
Goat Cheese Cheesecake with Mixed Berries

On the top of the reading stack: The National Post

Audio Accompaniment: Discreet Music by Brian Eno