Ricotta Cheesecake with Blueberry and Lemon

This light, and delicious cheesecake is made with a combination of ricotta and either cream cheese (for a tangier New-York vibe) or mascarpone (for a lighter European vibe).

Note that this is a crustless cheesecake, and does not require a hot water bath!

Course Dessert

Cuisine American, European, Miscellaneous

Keyword ricotta cheesecake

Prep Time 30

Cook Time 1

Resting time 10

Total Time 11 30

Servings slices

Calories 226kcal

Equipment

1 9 inch springform pan
Stand or hand mixer

Ingredients

4 large eggs separated
15 oz ricotta drained (see note)
8 oz cream cheese or mascarpone (see note)
3/4 cup granulated sugar
1 tsp vanilla
2 tsp lemon zest
1 tsp lemon juice
1/4 tsp salt

Blueberry Topping

1 cup blueberries (~150 grams/5.3 oz)
1/4 cup lemon juice freshly squeezed
2 tbsp water
1/4 cup sugar (see note)
2 tsp tapioca starch (see note)

US Customary - Metric

Instructions

Blueberry Topping

Combine the blueberries, lemon juice, and sugar in a medium sauce pan over medium heat. Bring to a gentle boil, then reduce to a simmer. You may want to mash the berries slightly as they cook to release more juice.
Whisk the tapioca starch with the water. Stir this mixture into the hot blueberry sauce, then set aside to cool.

Cheesecake

Grease a 9-inch (23 cm) springform pan with butter. For added ease of removal, I like to line the bottom with a circle of parchment paper as well.
Place a rack in the middle of your oven, then preheat to 325°F (163°C).
In a clean stand mixer bowl (or large non-reactive bowl with a hand mixer), beat the egg whites until they are firm and holding their shape, but not forming stiff peaks. Remove the egg whites from the bowl and set them aside.
(Optional) - For a smoother cake texture, blend the ricotta with the egg yolks before combining with the remaining cake ingredients.
In the same mixing bowl, combine the remaining cake ingredients. Mix with a paddle mixer (or hand mixer beaters) until well-combined (don't worry too much about small pieces of cream cheese that won't mix in).
Gently fold the whipped egg whites into the batter with a spatula. Pour the mixture into the greased springform and tap to level.
Drizzle a few tablespoons of the blueberry sauce onto the top of the batter (try to use the more liquidy portion of the sauce for this). You can drag a small knife through the sauce for added decorative effect, if you like.
Bake for 1 hour, or until browned at the edges and just barely set in the center. Turn off the heat and leave the cheesecake in the oven with the door closed for an additional 30 minutes. Remove the cake from the oven and cool on the counter for 10 minutes. Loosen the springform (run a knife around the outside if you're concerned about sticking). Allow the cake to cool completely, then chill in the fridge overnight.
Top the chilled cheesecake with the blueberry sauce, or serve individual slices with sauce on the top or the side.

Notes

Ricotta Note - I prefer to make this cheesecake with well-drained homemade ricotta. You can use store-bought, but make sure to use a brand without binding agents (e.g. xanthan gum), as these can interfere with the baking process. Note that after very thorough draining, my 425 grams of fresh ricotta weighs about 380 g (13.5 oz). If your ricotta is a bit wetter, you may need to increase your baking time somewhat.

Mascarpone vs. Cream Cheese - Either cheese can be used here with little difference to the baking process. Mascarpone is smoother and softer, and thus easier to mix. Cream cheese can be a bit chunkier, but still fairly simple to use. Baking differences are negligible. When made with cream cheese, the cake is tangier tasting - akin to a much lighter New York style. When made with mascarpone, the cake is soft and 'cakier,' with a more central-European taste (think German, Hungarian, and Italian cheesecakes).

Blueberries & Sugar - The actual amount of sugar you need here depends on both your personal tastes and the tartness of your blueberries. I had some particularly tart blueberries here, so a bit of extra sugar was needed (especially given the fact that all the lemon juice further amps up that sour taste). You could start with two tablespoons and work your way up.

Tapioca Starch - This starch is ideal for making pies and fruit sauces, as it thickens without adding opacity or any gritty texture. If you don't have it, you can substitute a similar quantity of corn or potato starch.

Nutrition