I’ve made berry cheesecakes a number of times- infact my blueberry cheesecake recipe was one of the first recipes I posted on my blog all the way back in 2009! I’ve also written about how I’ve been on a quest for a very specific texture of cheesecake, so I won’t repeat myself here but it’s basically the texture of my favourite Cheesecake Shop cakes, which are like your typical baked cheesecake but lighter, yet not quite as light as a chilled gelatine cheesecake.
It’s not exactly what I’m after, but I do also love Ricotta cheesecakes (Pasticceria Papa’s to be specific) so I thought I’d give a ricotta cheesecake a go, topped with a berry mixture to see how it worked. Rather than making the whole recipe complete with the pastry, I simplified it by using my regular graham cracker crumb base i.e. cutting out the most difficult component of the recipe so it’s pretty straight forward to make!
And I’m pretty happy with the result, although not exactly the texture I was looking for, it’s certainly lighter than the classic cheesecake recipes I’ve been making and not quite as grainy as the cheesecake made with meringue. So I’m still on the hunt for the cheesecake recipe but this will keep me happy in the meantime!
- 200g graham cracker crumbs
- 50g butter (melted)
- 2 teaspoons sugar
- 2 eggs
- 1/8 cup caster sugar
- 250 g full fat cream cheese
- 1/8 cup caster sugar
- 1 tsp vanilla extract
- 1/4 cup full fat fresh cream
- 500 g full fat ricotta
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 2 cups blueberries (fresh or frozen; divided)
- Combine the graham cracker crumbs, 1/4 cup of melted butter, and 2 teaspoons of sugar; press into the bottom of a 10-inch springform pan.
- Place eggs and 1/8 cup caster sugar in a mixer bowl and beat on high speed until pale and fluffy. Set aside.
- Place cream cheese and the remaining 1/8 cup caster sugar in another bowl and beat on medium speed until combined.
- Add vanilla extract, cream and egg mixture from step 1 then mix on low speed to combine.
- Add ricotta and mix on low speed to combine.
- Bake in preheated oven for 50 minutes or until golden brown and just firm to touch. Turn oven off. Leave cheesecake in the oven, with door slightly ajar, for 30 minutes to cool. Remove from oven. Cover with aluminum foil and transfer to a cooling rack, then once completely cool
- In a 1-quart saucepan combine 1 cup of sugar and 2 tablespoons of cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely.
- Arrange remaining blueberries over the top of the cooled cheesecake. Pour cooled blueberry glaze over the whole berries. Store tightly covered in refrigerator.