Blueberry And Baked Ricotta Cheesecake Recipe

Name: Blueberry And Baked Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 1/2 recipe Homemade Graham Crackers dough - by Martha Stewart; 100 g unsalted butter, soft; For the filling; 2 cups creamy ricotta cheese; 1 1/2 cups spreadable cream cheese; 1/2 cup sugar; 3 eggs; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 cup blueberries; 2 tablespoons assorted berry marmalade; boiling water for the reduction

Servings: persons

For the crust
1/2 recipe Homemade Graham Crackers dough - by Martha Stewart
100 g unsalted butter, soft
For the filling
2 cups creamy ricotta cheese
1 1/2 cups spreadable cream cheese
1/2 cup sugar
3 eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup blueberries
2 tablespoons assorted berry marmalade
boiling water for the reduction

1
Make the Homemade Graham Crackers dough according to the recipe, without cutting the dough into pieces
2
Allow to cool. Cut into pieces and process the baked dough with the butter until well blended
3
Butter and line a chosen baking tin and fill in with the dough, pressing it with your fingertips against the walls of the tin
4
Refrigerate for 20 minutes
5
In a bowl combine the creamy ricotta cheese, the cream cheese, sugar and lemon zest
6
Add the eggs one by one and mix with a hand beater. Add the vanilla extract
7
Pour the mixture over the dough in the baking tin
8
Preheat the oven to 180 u00b0 C / 350 u00b0 F and bake for 40 minutes or until the filling is firm. Allow to cool on a rack
9
Make a reduction with the marmalade and boiling water and stir gently over a low fire
10
Glaze the blueberries in the sauce and pour on the cheesecake. Refrigerate
11
Take out of the refrigerator a few minutes before serving

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the crust, 1/2 recipe Homemade Graham Crackers dough - by Martha Stewart, 100 g unsalted butter, soft, For the filling, and more.

Yes, Blueberry And Baked Ricotta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry And Baked Ricotta Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions