Explore More Recipes: 

Mixed Berry Semifreddo

Pears with Pecorino and Honey

Alpine Red Berry Dessert

This is a delicious recipe for Italian Ricotta Cheesecake from Autumn Stoscheck of Eve's Cidery. The day we ate this, they had picked at least 2 pecks of plump blackberries from their friend's orchard. Be creative with the topping, but use what is fresh and in season.

1 lb ricotta cheese
1 lb cream cheese
1 ½ cups sugar
4 eggs
5 tablespoons flour
1 ½ teaspoons vanilla
2 tablespoons lemon juice
½ cup melted butter, cooled
2 cups sour cream

Preheat oven to 325ºF.
In a food processor combine the ricotta, cream cheese, and sugar. Add eggs, flour, lemon juice, and vanilla.
Fold in the butter and sour cream
Pour into a buttered spring-form cake pan.
Bake for 1 hour. Turn off oven and leave untouched for another hour.
Top with some fresh fruit in season!
Serves 8.