This Lemon Ricotta Cheesecake with Blueberry Sauce combines the tangy brightness of lemons with the creamy texture of ricotta and cream cheese, topped with a luscious blueberry sauce. This dessert is perfect for special occasions or simply when you want to treat yourself. Here’s how to make this delightful cheesecake.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (from about 14 crackers)
- ⅓ cup of sugar
- ¼ teaspoon salt
- 7 tablespoons unsalted butter, melted
For the Lemon Ricotta Cheesecake:
- 3 8-ounce packages cream cheese, softened
- 1 cup ricotta cheese, at room temperature
- 1¼ cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- Juice and zest of 3 lemons
For the Blueberry Sauce:
- 2 pints fresh blueberries, divided
- ¼ cup of sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ cup of water
Instructions
Step 1: Prepare the Crust
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the melted butter and stir until the mixture resembles wet sand.
- Press Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press it evenly.
- Bake Crust: Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- Beat Cream Cheese and Ricotta: In a large mixing bowl, beat the softened cream cheese and ricotta cheese together until smooth and creamy.
- Add Sugar and Vanilla: Add the sugar and vanilla extract, and beat until well combined.
- Add Eggs and Yolks: Add the eggs and egg yolks one at a time, beating well after each addition.
- Incorporate Flour and Lemon: Add the flour, lemon juice, and lemon zest, and mix until fully incorporated.
Step 3: Bake the Cheesecake
- Prepare Pan: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during the water bath.
- Add Filling: Pour the cheesecake filling over the cooled crust and spread it out evenly.
- Water Bath: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake: Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
- Cool: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Blueberry Sauce
- Cook Blueberries: In a medium saucepan, combine 1 pint of blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring frequently, until the mixture boils and thickens.
- Add Remaining Blueberries: Remove from heat and stir in the remaining pint of blueberries. Allow the sauce to cool to room temperature.
Step 5: Serve the Cheesecake
- Release Cheesecake: Carefully remove the cheesecake from the springform pan.
- Top with Sauce: Spoon the blueberry sauce over the top of the cheesecake or serve it on the side.
- Garnish: Garnish with additional lemon zest or fresh blueberries if desired.
Tips for Success
Preparing the Crust
- Crumb Fineness: Ensure the graham cracker crumbs are finely ground for a smooth crust.
- Even Pressing: Use a flat-bottomed glass to press the crust evenly into the pan.
Cheesecake Filling
- Room Temperature Ingredients: Make sure all dairy ingredients are at room temperature to ensure a smooth batter.
- Avoid Overmixing: Overmixing can incorporate too much air, causing cracks. Mix until just combined.
Baking and Cooling
- Water Bath: The water bath helps the cheesecake cook evenly and prevents cracking.
- Gradual Cooling: Allow the cheesecake to cool gradually to prevent sudden temperature changes that can cause cracks.
Variations
Crust Options
- Biscuit Base: Use crushed digestive biscuits or shortbread cookies for a different flavor.
- Nut Crust: Mix in finely chopped nuts for added texture.
Toppings
- Mixed Berries: Use a combination of raspberries, blackberries, and strawberries for the sauce.
- Citrus: Add a citrus curd (like lemon or orange) on top before serving.
Flavor Enhancements
- Herbs: Add a hint of fresh herbs like thyme or rosemary to the blueberry sauce.
- Spices: Incorporate a pinch of cinnamon or nutmeg into the crust for added warmth.
Serving Suggestions
Presentation
- Slices: Slice the cheesecake with a sharp knife, wiping it clean between cuts for neat slices.
- Plating: Serve each slice with a generous spoonful of blueberry sauce and a dollop of whipped cream.
Accompaniments
- Whipped Cream: Freshly whipped cream complements the tangy and sweet flavors.
- Coffee: A cup of strong coffee or espresso pairs perfectly with the rich cheesecake.
Storage
Refrigeration
- Store: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Sauce: Keep the blueberry sauce in a separate container in the refrigerator.
Freezing
- Freeze: Wrap the cheesecake (without the sauce) tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
This Lemon Ricotta Cheesecake with Blueberry Sauce is a show-stopping dessert that’s sure to impress. The creamy, lemon-infused cheesecake paired with the sweet-tart blueberry sauce creates a delightful balance of flavors. Whether for a special occasion or simply to satisfy a cheesecake craving, this recipe is a must-try. Enjoy each bite of this creamy, zesty, and fruity treat!
