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Lemon Blueberry Ricotta Cheesecake

Lemon Blueberry Ricotta Cheesecake
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Ingredients

Scale
  • For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • For the filling:
  • 1 ½ cups whole milk ricotta cheese, room temperature
  • 8 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons lemon zest (from 2–3 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Optional toppings:
  • 1 cup additional fresh blueberries
  • 2 tablespoons confectioners’ sugar for dusting
  • Fresh mint leaves
  • Thin lemon slices

Instructions

  1. Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water leakage.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 3 tablespoons sugar, and salt. Press firmly into the bottom and about 1 inch up the sides of the springform pan. Bake the crust for 10 minutes, then cool.
  3. In a large mixing bowl, beat ricotta cheese and cream cheese until smooth and free of lumps, about 2-3 minutes.
  4. Add sugar and vanilla, continuing to beat until well incorporated and slightly fluffy.
  5. Add eggs one at a time, beating well after each addition. Sprinkle in the flour and mix until just incorporated.
  6. Gently stir in the lemon zest and fresh lemon juice.
  7. Toss fresh blueberries with 1 teaspoon of flour, then fold them gently into the batter.
  8. Pour the filling over the cooled crust, smoothing the top with a spatula.
  9. Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
  10. Bake for 45-55 minutes until the center is almost set but still slightly jiggly in the middle.
  11. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  12. Remove from the water bath and cool completely on a wire rack.
  13. Refrigerate, uncovered, for at least 4 hours or preferably overnight.
  14. Before serving, top with fresh blueberries and dust with confectioners’ sugar if desired.

Notes

  • For the best texture, strain your ricotta cheese for at least 1 hour before using.
  • Room temperature ingredients are crucial for a smooth, lump-free batter.
  • The water bath is essential for preventing cracks and ensuring even baking.
  • This cheesecake can be made up to 2 days in advance and kept refrigerated.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: lemon blueberry ricotta cheesecake, ricotta cheesecake, lemon blueberry dessert, easy cheesecake recipe

Find it online: https://www.joyliciousrecipes.com/lemon-blueberry-ricotta-cheesecake-easy/