Try this fantastic Cheesecake Recipe with Grapes, lemon, and burrata cheese. Perfect for anytime of the year, light and delicious!
Cheesecake is farily easy dessert to make. Now in this recipe I added a little more than it probably needed but you can decide what you want to use or not. You can simply make the cheese cake and top it with your favorite jam or fruit.
We are on the tail end of the grape season so this is one you can still make until the next season rolls around. I also decided to serve the cheese cake with a grape sorbet which was really refreshing.
Place cheeses and sugar in a stand mixer with a paddle attachment for ease of use and efficiency.
You want another level of flavor? Try topping your cheesecake with a lemon curd, leaving a totally addictive dessert! Here is the recipe for burrata cheesecake with grape sorbet and lemon curd. I hope you enjoy it!
Burrata Cheesecake with Grape Sorbet and Lemon Curd
- 1 lb ricotta
- 8 oz burrata (or cream cheese)
- 1 cup sugar (plus 3 tbsp)
- 1 tbsp vanilla paste
- 1 tsp almond extract (optional)
- 3 whole eggs
- 3 egg yolks
For the crust
- 3/4 cup butter (softened)
- 1/3 cup brown sugar
- 1 1/2 cup flour
- 1/3 cup oats
- 1/3 cup walnuts (or pumpkin seeds if allergic)
- 1 tsp salt
- 1 splash water
- 2 cups lemon curd
Garnish
- 1 cup grapes (variety sliced )
- 2 cups grape sorbet
How to make the crust
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Place butter, flour, oats, walnuts and sugar into a food processor. Pulse until all of the ingredients come together like wet sand, you can add a splash of water if need be. Remove the dough from the processor and place onto a half sheet pan.
Using a sheet of parchment paper, press down on crust to make a smooth consistent layer along the whole lenght of the baking sheet. If you want to use a spring form pan feel free to use that as well. Place in a preheated 350 degrtee oven for 12 to 15 minutes or until lightly brown. Take out and allow to cool slightly while you make the cheesecake batter.
How to make cheesecake
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Place cheeses and sugar in a stand mixer with a paddle attachment whip for 3 minutes. Then add vanilla, and almond mixing on low. Finish with adding the eggs one at a time. Mix until a smooth batter is formed.
Pour the batter on top of the prebaked crust. Bake the cheesecake in a 350 degree oven for 20-25 minutes or until the toothpick comes out clean. Allow to cool to room temperature.
Then add the lemon curd on top of the cheesecake and with an offset spatula spread evenely all over the cake. Place the cheesecake in the refrigerator for at least 2 hours. Serve and enjoy!
