Name: Ricotta Blueberry Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 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

Description

A delightful cheesecake with creamy ricotta and fresh blueberries, wrapped in a buttery graham cracker crust.

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

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Instructions

Preheat your oven to 325°F (165°C) and grease the sides of your 9-inch springform pan with butter.
Crush the graham crackers in a food processor until they resemble fine crumbs.
Pour the melted butter over the crumbs, mixing until it resembles wet sand. Press evenly into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes. Remove it from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add in the granulated sugar and mix until well combined.
Add the eggs one by one, blending thoroughly after each addition. Then mix in the vanilla extract and ricotta cheese until smooth.
Gently fold in the blueberry preserves and fresh blueberries with a spatula.
Carefully pour the cheesecake batter over the baked crust, spreading it evenly. Bake for 55-60 minutes until the center is set yet slightly jiggly.
Turn off the oven and crack the door, allowing the cheesecake to cool inside for an hour.
In a chilled bowl, combine the heavy cream, confectioner’s sugar, and vanilla extract. Beat until soft peaks form, then drizzle in blueberry preserves and continue to beat until stiff peaks form.
If desired, thin the berry jelly with 1 tbsp of water and drizzle over the cheesecake before serving.

Notes

Make-Ahead Tips: This cheesecake can be made a day in advance. Customize with different berries for variety.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 300mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 100mg