Orange blossom ricotta cheesecake with berry sauce

Orange blossom ricotta cheesecake with berry sauce


A few days ago I bought a bottle of orange blossom water, barely waiting to try it. I found a very nice ricotta cheesecake recipe that I changed so this miracle came to life. It is incredibly easy to do. Beautiful and very delicious.

ricotta cheesecake with berry sauce
Ricotta cheesecake with berry sauce, a real miracle

Orange blossom water is not a common ingredient so let me write a little bit about this magnificent thing. The official definition is that orange blossom water is the by-product of the distillation of fresh bitter-orange blossoms for their essential oil. Mostly used in the Middle Eastern and Mediterranean cuisine. They use as an aromatizer in many kinds of desserts such as baklava or they put orange blossom water in coffee for example in Morocco. If you have never tried it before here’s the opportunity!

The ricotta cheesecake itself is discreet in taste, the orange blossom water makes it pleasantly exciting. The fruit sauce has a very intensive flavor and complements this silky textured dessert very well. Soft and heavenly, perfect finish even after a hearty meal.

Orange Blossom Ricotta Cheesecake With Berry Sauce

I found a very nice ricotta cheesecake recipe that I changed so this miracle came to life. It is incredibly easy to do. Beautiful and very delicious.
Total Time 1 hr
Course Dessert
Cuisine Mediterranean
Servings 8


For the cheesecake

  • 1 teaspoon of vanilla extract
  • 2 tablespoons of orange blossom water
  • 120 g erythritol
  • 750 g ricotta
  • 4 eggs (large)

For the fruit sauce

  • 450 g berry mix (frozen)
  • 1 orange's zest
  • 1 orange's juice (freshly squeezed)
  • 2 tablespoons of erythritol


Making the ricotta cheesecake

  • For making the ricotta cheesecake, first preheat the oven to 150°C. Mix all ingredients thoroughly. Butter the cake mold and cover the sides and the bottom with baking paper.
  • Pour the mixture into the cake mold. Put the cake mold in a baking tray. Pour hot water into the baking tray so that it is halfway up the cake mold.
  • Put the tray with the cake mold into the oven and bake for about 50-60 minutes. It is good if the top is no longer flowing but still flexible, not too firm. When the ricotta cheesecake completely cooled, it can be easily covered on a plate or tray and can be sliced.

Making the fruit sauce

  • Put all the ingredients in a pan, and start to cook on medium heat. Cook until thicken (about 15-20 minutes, depending on the liquid content of the fruits). That’s all!
Keyword berries, cheesecake, orange blossom water, ricotta


berry sauce
The berry sauce. Try it with other fruits!

Bonus tips

If you prefer sugar rather than sweetener you can add 100g icing sugar to the ricotta instead of erythritol.

I used a flat cake mold so my ricotta cheesecake looks like a pie 🙂 But you can try a smaller but higher cake mold and you will get a very nice high cake. In this case don’t forget to use a higher baking tray!

I have stripes on the top of my cheesecake. This is because when I put the baking paper on the bottom of the cake mold I didn’t butter it before so the air could get under the baking paper. It just matters aesthetically, I like it anyway, although that’s not exactly what I expected 🙂 But if you don’t want these stripes don’t forget to butter the bottom of the cake mold!

I had a berry mix in the freezer but you can replace the berries with cherries, peaches, plums… any kind of fruits. When the fruit sauce is done and kids will not eat from it feel free to add 2-3 tablespoons of fruit liqueur! Any orange flavored liqueur is a very reasonable choice. I used banana liqueur this time and I beg you this was a very nice decision!

ricotta cheesecake
A piece of heaven

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