Make Ahead

Blueberry and Baked Ricotta Cheesecake

November 16, 2013
0 Ratings
  • Makes 2 10 cm x 30 cm tarts or 1 round 9" inch cake
Author Notes

Do you have a favourite cheesecake recipe? In search of the ideal recipe we discovered the unique taste of this spicy pastry combined with the very creamy filling, contrasting the freshness of the fruit. A cheesecake to become our favourite, don't you think so? —bonheurcuisine

What You'll Need
  • For the crust
  • 1/2 recipe Homemade Graham Crackers dough - by Martha Stewart
  • 100 g unsalted butter, soft
  • For the filling
  • 2 cups creamy ricotta cheese
  • 1 1/2 cups spreadable cream cheese
  • 1/2 cup sugar
  • 3 eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 2 tablespoons assorted berry marmalade
  • boiling water for the reduction
  1. For the crust
  2. Make the Homemade Graham Crackers dough according to the recipe, without cutting the dough into pieces
  3. Allow to cool. Cut into pieces and process the baked dough with the butter until well blended
  4. Butter and line a chosen baking tin and fill in with the dough, pressing it with your fingertips against the walls of the tin
  5. Refrigerate for 20 minutes
  1. For the filling
  2. In a bowl combine the creamy ricotta cheese, the cream cheese, sugar and lemon zest
  3. Add the eggs one by one and mix with a hand beater. Add the vanilla extract
  4. Pour the mixture over the dough in the baking tin
  5. Preheat the oven to 180 º C / 350 º F and bake for 40 minutes or until the filling is firm. Allow to cool on a rack
  6. Make a reduction with the marmalade and boiling water and stir gently over a low fire
  7. Glaze the blueberries in the sauce and pour on the cheesecake. Refrigerate
  8. Take out of the refrigerator a few minutes before serving

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