Orange and Ricotta Cheesecake-Stuffed Strawberries

These stuffed strawberries are to the dessert table what deviled eggs are to an appetizer spread. They’re small enough to be a two-biter, and the filling can be switched up depending on what flavor you’re in the mood for or what ingredients you have on hand.

Fruit

Dessert

Ingredients

4 ounces cream cheese, at room temperature		1 teaspoon orange-flavored liqueur or freshly squeezed orange juice
1/4 cup whole-milk ricotta		1 pinch table salt
1/4 cup confectioners' sugar		1 quart large fresh strawberries, rinsed and dried
2 teaspoons finely grated orange zest

directions

Total:

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1
Put the cream cheese and ricotta in a medium bowl. Beat with a hand-held electric mixer on medium speed until well blended and smooth, about 3 minutes. Add the confectioners’ sugar, orange zest, orange liqueur or juice, and salt and continue beating until well blended, about 1 minute. Refrigerate until chilled, about 2 hours, or up to 1 day before filling the strawberries.
2
Using a small knife, cut off the tops of the strawberries and cut off a little bit of the bottom tips so the filled berries will sit upright. Using a paring knife or a very small melon baller, scoop out some of the center of the strawberries, leaving the bottom and sides intact. Fit a star tip (like an Ateco #4) into a pastry bag and fill it with the chilled ricotta filling.
3
Pipe the filling evenly into the center of the each strawberry, making sure the filling comes slightly over the berry’s flat edge to create a swirled peak. Arrange the berries on a serving platter and refrigerate for up to 1 day. They are best when served slightly chilled.
4
Just before serving, garnish the top of each berry with a small sprig of basil or mint.

notes

Twists

Make the filling lemon-flavored: Substitute 11⁄2 teaspoons grated lemon zest for the orange zest and use lemon-flavored liqueur or freshly squeezed lemon juice instead of the orange liqueur.
Use apricots instead of strawberries: Cut small ripe apricots in half lengthwise and scoop out the pit and some of the flesh from the center. Slice off a bit of the back side so it doesn’t wobble. Pipe the filling into the center and proceed as directed for the strawberries.
Change up the garnish: Instead of garnishing with basil or mint, sprinkle the filled strawberries with toasted, finely chopped pistachios, toasted coconut, or colored sprinkles, or drizzle with a little melted bittersweet chocolate.

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Orange and Ricotta Cheesecake-Stuffed Strawberries

Ingredients

directions

notes