Ricotta Cheesecake with Blueberry and Lemon

🧂 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
• 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)

Instructions

• 1 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.
• 2 Whisk the tapioca starch with the water. Stir this mixture into the hot
  blueberry sauce, then set aside to cool.
• 3 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.
• 4 Place a rack in the middle of your oven, then preheat to 325°F (163°C).
• 5 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.
• 6 (Optional) - For a smoother cake texture, blend the ricotta with the egg yolks
  before combining with the remaining cake ingredients.
• 7 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).
• 8 Gently fold the whipped egg whites into the batter with a spatula. Pour the
  mixture into the greased springform and tap to level.
• 9 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.
• 10 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.
• 11 Top the chilled cheesecake with the blueberry sauce, or serve individual slices
  with sauce on the top or the side.

Nutrition Info