Easy Italian Blueberry Ricotta Cheesecake
Estimated reading time: 5 minutes
An easy Blueberry Ricotta Cheesecake with a homemade blueberry topping is creamy and fluffy with just the right amount of sweetness.
Blueberries are in full swing for the season, so I just had to create another blueberry recipe this week for you and me (I’m the only one who eats these treats).
Italian Ricotta Cheesecake With Blueberry Compote
Last week, I brought you the blueberry fluff cake, and today, I have a light blueberry ricotta cheesecake.
The blueberry compote (topping) slathered on top was a simple creation that lends the sweetness this cheesecake needs if you fancy a bit of sugar in the bite.
My cheesecake recipe is not too sweet as I don’t add much sugar, but the blueberry topping adds extra sweetness.
I was puttering around doing a refrigerator clean-out when I noticed I had 2 1lb tubs of ricotta cheese and cream cheese in the refrigerator that needed to be used up.
I decided that with the blueberries in the freezer, I would see what masterpiece I could create in the kitchen.
Cost To Make A Blueberry Ricotta Cheesecake
Cheesecake is not cheap; although this may seem costly, it is a fraction of what you would pay to buy a whole cheesecake from a bakery.
The ricotta for this blueberry ricotta cheesecake recipe was on sale for me at 50% off with a pink sticker, so the overall cost was negligible.
Ricotta costs about $4.00 lb, and cream cheese, when on sale $1.99.
I suggest using blueberries in the growing season as they are costly throughout the year.
If you have a freezer and can pick them up at a good deal and freeze them for use during the year, even better.
I’ve made many cheesecakes before, and although this doesn’t taste as sickly as a regular cream cheese cheesecake, you might appreciate the smoothness of the cheese texture in your mouth.
I enjoy a traditional cherry cheesecake with the Graham cracker bottom, but sometimes I want something less sweet and not as heavy as this recipe.
This blueberry ricotta cheesecake recipe can be ready for the oven in less than 10 minutes.
Always have all ingredients measured and ready, leaving no room for error.
If you want to switch this recipe up, you could easily make blueberry ricotta cheesecake bars and cut them into squares.
It would be a perfect way to end a meal or have it as a snack.
Sometimes, I play around with different baking pans to see how far I can push my recipes and to what level I can take them.
How To Make Italian Blueberry Ricotta Cheesecake
Note: The blueberry topping recipe is below the printable recipe.
- Yield: 12 slices
- Prep Time 20 mins
- OvenTime: 1 hour
- Oven Temp: 350 degrees
Ingredients
- 2 lbs ricotta cheese
- 1/2 container of cream cheese (about 1/2 cup)
- 1 teaspoon orange rind
- 1 teaspoon lime rind and the juice of the lime
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 4 large eggs
- 2 cups blueberries (I used frozen)
- 2 tablespoons all-purpose flour
- 1/4 cup flour for blueberries to dust
Instructions
- Add drained ricotta and cream cheese to the mixer and blend with the sugar.
- Add the lime juice, lime rind, orange rind, vanilla, and mix until smooth.
- Add the eggs one by one as the mixer is mixing until combined.
- Add 2 tablespoons of flour and mix
- Fold in the blueberries that are dusted with flour.
- Pour into a sprayed spring-form pan.
- Put in a preheated oven at 350 degrees for one hour or until the top is golden and a toothpick comes out clean.
- Let it rest for an hour, remove spring-form, and serve with the fresh blueberry compote recipe.
How To Make Blueberry Pie Filling
Below is a simple blueberry pie filling to use over top of the ricotta cheesecake.
Ingredients
- 2 cups of frozen or fresh blueberries
- 2 tablespoons lemon juice
- 1-2 tablespoons water
- 2 tablespoons cornstarch
- 1/3 cup of granulated sugar
Instructions
- Dust your blueberries in the flour until they are coated.
- Add all ingredients to a small pot and put on medium heat.
- Stir occasionally as the juices from the berries are released.
- Once the mixture thickens, taste for sweetness and serve hot or cold.
Italian Ricotta Blueberry Cheesecake
An easy Italian Blueberry Ricotta Cheesecake with a homemade blueberry topping is creamy and fluffy with just the right amount of sweetness.
Ingredients
- 2 lbs ricotta cheese
- 1/2 container of cream cheese (about 1/2 cup)
- 1 teaspoon orange rind
- 1 teaspoon lime rind and the juice of the lime
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 4 large eggs
- 2 cups blueberries (I used frozen)
- 2 tablespoons all-purpose flour
- 1/4 cup flour for blueberries to dust
- Blueberry Pie Filling
- 2 cups of frozen or fresh blueberries
- 2 tablespoons lemon juice
- 1-2 tablespoons water
- 2 tablespoons cornstarch
- 1/3 cup of granulated sugar
Instructions
Add drained ricotta and cream cheese to the mixer and blend with the sugar.
Add the lime juice, lime and orange rind, and vanilla, and mix until smooth.
Add the eggs one by one as the mixer is mixing until combined.
Add 2 tablespoons of flour and mix
Fold in the blueberries that are dusted with flour.
Pour into a sprayed spring-form pan.
Put in a preheated oven at 350 degrees for one hour or until the top is golden and a toothpick comes out clean.
Let it rest for an hour, remove spring-form and serve with the fresh blueberry compote recipe.
Blueberry Topping Recipe
Dust your blueberries in the flour until they are coated.
Add all ingredients to a small pot and put on medium heat.
Stir occasionally as the juices from the berries are released.
Once the mixture thickens, taste for sweetness and serve hot or cold.
Notes
Make the blueberry topping while the cheesecake is baking to save time. Refrigerate to cool.
It’s not every day that I have wanted to make a cheesecake, but this week was unique, and I wanted to make something special for the people I love.
I will be sharing this blueberry ricotta cheesecake with those people today.
Discussion: What is your favourite cheesecake topping?
Please leave me your comments below.
Thanks for stopping by CBB.
Mr. CBB
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