Description
A creamy and luscious cheesecake featuring ricotta and fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 10 graham crackers (about 1 ½ cups of crumbs)
- ¼ cup butter, melted
- 24 oz cream cheese, softened at room temperature
- 4 large eggs, at room temperature
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup whole milk ricotta cheese, at room temperature
- ½ cup blueberry preserves
- 1 ½ cups fresh blueberries
- 2 cups heavy cream, chilled
- 1 cup confectioner’s sugar
- 1 tsp vanilla extract
- ¼ to ½ cup blueberry preserves for drizzling
- 2 to 3 tbsp berry jelly
- 1 tbsp water
Instructions
- Preheat your oven to 325°F (165°C) and grease the sides of a 9-inch springform pan.
- Crush the graham crackers in a food processor or by using a rolling pin in a zip-top bag until fine.
- Combine the crumbs with melted butter until they resemble wet sand, then press firmly into the bottom of the springform pan.
- Bake the crust for 10 minutes until golden, then allow to cool.
- In a large mixing bowl, beat the softened cream cheese until creamy and smooth.
- Gradually add granulated sugar and mix until well combined.
- Add the eggs one at a time, blending thoroughly after each addition.
- Mix in vanilla and ricotta cheese until fully integrated.
- Fold in blueberry preserves and fresh blueberries gently with a spatula.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Bake for 55-60 minutes until the center is set but still slightly jiggly.
- Turn off the oven and crack the door, letting the cheesecake cool inside for an hour.
- In a chilled bowl, combine heavy cream, confectioner’s sugar, and vanilla extract; beat until soft peaks form.
- Drizzle in blueberry preserves and continue beating until stiff peaks form.
Notes
Make-ahead: Prepare the cheesecake a day in advance for improved flavor and texture. Use room temperature ingredients to avoid lumps.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg