Description
This Lemon Blueberry Ricotta Cheesecake combines a creamy ricotta-based filling with the bright flavors of fresh lemon and juicy blueberries. The crunchy vanilla wafer crust adds a delightful texture contrast, while the extra lemon zest enhances the citrus aroma, making it a perfect refreshing dessert for any occasion.
Ingredients
Crust
- 1¾ cups vanilla wafer crumbs (about 35 wafers)
- ⅓ cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
Filling
- 3 cups ricotta cheese
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest (plus extra for garnish)
- 1 cup fresh blueberries
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the vanilla wafer crumbs, sugar, melted butter, and lemon zest. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
- Mix the filling: In a large bowl, beat together the ricotta cheese, softened cream cheese, and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Then blend in the flour, vanilla extract, lemon juice, and lemon zest until fully incorporated and the batter is smooth.
- Add blueberries: Gently fold the fresh blueberries into the cheesecake batter, spreading them evenly without breaking them.
- Assemble and bake: Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake at 350°F (175°C) for about 55-65 minutes or until the edges are set and the center is slightly jiggly but not liquid. Avoid over-baking to maintain a creamy texture.
- Cool and chill: Turn off the oven and slightly crack the oven door, letting the cheesecake cool gradually inside for about 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
- Serve: Before serving, garnish with additional lemon zest and extra blueberries if desired. Release the springform pan sides and slice into portions. Enjoy the bright, creamy flavors of this lemon blueberry ricotta cheesecake.
Notes
- Use full-fat ricotta and cream cheese for the creamiest texture.
- If fresh blueberries are unavailable, frozen blueberries can be used but do not thaw them before mixing to avoid color bleeding.
- For a firmer crust, chill it in the refrigerator for 15 minutes before baking.
- Make sure to cool the cheesecake gradually to prevent cracking.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
