Description
A creamy and tangy Lemon Blueberry Ricotta Cheesecake made with mascarpone, extra lemon zest, and a vanilla wafer crust. Topped with lemon curd and garnished with lemon slices, it’s the ultimate citrus dessert.
Ingredients
Scale
- Crust
- 5 graham crackers, finely crushed
- 5 vanilla wafer cookies, finely crushed
- 3 tablespoons melted butter
- Filling
- 16 ounces ricotta cheese, room temperature
- 8 ounces mascarpone cheese, room temperature
- 2 tablespoons all-purpose flour
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 3 teaspoons lemon zest
- Juice of 1 lemon
- 2½ teaspoons vanilla extract
- ¼ cup heavy cream
- ½ to 1 cup fresh blueberries
- Topping & Garnish
- 5 tablespoons lemon curd
- Lemon slices (fresh, dried, or candied)
Instructions
- Remove the ricotta, mascarpone, eggs, and cream from the refrigerator about 1–2 hours before baking so they reach room temperature. This helps create a smooth cheesecake texture.
- Set the oven to 350°F.
- Combine the crushed graham crackers and vanilla wafers with the melted butter until evenly moistened. Press the mixture firmly into the bottom of a springform pan, packing it tightly for a sturdy base.
- In a food processor or high-powered blender, blend the ricotta, mascarpone, flour, and heavy cream for several minutes until light and creamy. Add the sugar, lemon zest, lemon juice, vanilla extract, and eggs, blending just until smooth.
- Pour the batter into a large bowl and gently fold in the blueberries, taking care not to crush them.
- Pour the filling over the crust and smooth the surface. Bake for 1 hour. Turn off the oven and leave the cheesecake inside for an additional 30 minutes without opening the door.
- Remove the cheesecake and let it cool completely at room temperature. Spread the lemon curd evenly over the top, then refrigerate for at least 2 hours, or until fully set.
- Garnish with lemon slices before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Check cheesecake doneness by gently shaking the pan; the center should be slightly jiggly.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg