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Lemon Blueberry Ricotta Cheesecake Tart

By Adam Fisher | Jump to Recipe

Lemon blueberry ricotta cheesecake tart with lemon snap crust


Delight in a symphony of flavors with my Lemon Blueberry Ricotta Cheesecake Tart recipe – a culinary journey that marries the zesty tang of lemon, the fresh burst of blueberries and the velvety allure of ricotta cheesecake. As we embark on this delightful adventure, let's also explore the nuances of different cheesecake types, uncover the magic of lemon juice in cheesecake, and unravel the secrets of baking the perfect ricotta cheesecake.


Different Types of Cheesecake


Cheesecakes are as diverse as they are delectable. From classic New York-style to silky-smooth no-bake versions, each type boasts its unique texture and flavor profile. The Lemon Blueberry Ricotta Cheesecake Tart combines the creamy richness of traditional cheesecake with a tantalizing twist of ricotta for an indulgent experience that dances on your taste buds.


Ricotta Cheesecake vs. Regular Cheesecake


The distinction between ricotta cheesecake and regular cream cheese-based cheesecake lies in their texture and flavor. Ricotta lends a slightly grainier yet pleasantly delicate texture, making it a unique variation that's both rich and light. My Lemon Blueberry Ricotta Cheesecake Tart offers a harmonious blend of textures and flavors, promising a memorable dessert.


The Magic of Lemon Juice in Cheesecake


Lemon juice is more than just a flavor enhancer; it's a key player in the chemistry of cheesecake baking. The acidity in lemon juice interacts with the dairy, activating the proteins that contribute to the cheesecake's structure. In our recipe, the lemon juice not only brightens the taste but also ensures the tart's proper consistency.


Perfecting Ricotta Cheesecake


Determining the doneness of your ricotta cheesecake is an art. The edges should be set and slightly puffed, while the center retains a gentle jiggle. A toothpick inserted into the center should come out clean or with a few moist crumbs. Achieving this balance ensures a creamy yet set filling that's ready to delight your senses.


Longevity of Ricotta Cheesecake


While it's tempting to savor every bite immediately, the Lemon Blueberry Ricotta Cheesecake Tart can be enjoyed for several days if stored correctly. Refrigeration is key to maintaining its freshness. Cover it well to prevent moisture loss and flavor absorption from the fridge. However, we doubt it will last long before being devoured!



The Lemon Blueberry Ricotta Cheesecake Tart is a tribute to the art of dessert crafting – a convergence of flavors that tantalize, a play of textures that enchant. As you embark on creating this masterpiece, embrace the essence of different cheesecake varieties, celebrate the role of lemon juice, and master the art of baking ricotta cheesecake to perfection. With each bite of this tart, you're not just indulging in dessert; you're relishing a culinary journey that dances between sweet and tangy, creamy and delicate.

 

Lemon Blueberry Ricotta Cheesecake Tart Recipe


Time: 120 minutes

Servings: 10

Serving size: 1 slice


INGREDIENTS

Crust: 20 Sweetzels Lemon Snaps

⅓ cup unsalted butter, melted

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground clove


Compôte:

2 cups frozen blueberries, divided

3 tbsp water

Zest of 1 lemon

Juice of ½ a lemon

¼ cup granulated sugar


Ricotta Cheesecake Filling:

30 oz part-skim ricotta, well drained

4 oz neufchâtel cheese, cubed

½ cup heavy cream, room temp

4 large eggs, separated at room temp

Zest of 1 lemon

Juice of ½ a lemon

1 tsp vanilla extract

½ cup granulated sugar

3 tbsp whole wheat flour

1 tsp ground ginger

½ tsp ground cinnamon


Garnish:

Fresh blueberries

Paradise Fruit Candied Lemon Peel

Fresh mint leaves


METHOD

Crust:

  1. In a food processor, manually pulse about 4 or 5 cookies at time until small crumbs form. Transfer to a medium mixing bowl and repeat to the remaining cookies.

  2. Add the cinnamon, ginger, nutmeg, and clove to the cookie crumbs and mix to combine.

  3. Stir in the melted butter until well combined and all of the crumbles are wet.

  4. Transfer the crumbles to a 9-inch tart pan and evenly press into the bottom and up the sides. Place in the refrigerator to allow the crust to firm up.

Compôte:

  1. In a small saucepan, combine 1 cup of the blueberries, water, sugar and lemon juice.

  2. Cook over medium heat for about 10 minutes.

  3. Add the rest of the blueberries and the lemon zest and cook for an additional 8 minutes, stirring frequently.

  4. Remove from heat and allow to come to room temperature. The compôte will continue to thicken as it cools.

Ricotta Cheesecake Filling:

  1. Place an oven rack in the middle of the oven. Preheat oven to 325°F.

  2. With a paper towel, remove any excess cookie crumbs from the food processor bowl and blade.

  3. Using a sieve, sift together the flour, ginger, and cinnamon. Set aside.

  4. Separate the eggs, placing the whites in the bowl of standing mixer and the yolks in the food processor bowl. NOTE: Be careful not to get any yolks in the whites!

  5. Add the sugar and vanilla to the food processor with the egg yolks and process on low until thick and yellow, about 1 minute. Add the ricotta and lemon zest and process until smooth, about 30 seconds. On low speed, add the neufchâtel cheese a few cubes at a time and process until smooth. Transfer to a mixing bowl.

  6. Using the whisk attachment on the stand mixer, beat the egg whites on high speed until they hold stiff peaks. Gradually fold the whites into the ricotta mixture and return to the bowl of the standing mixer.

  7. On medium low speed, mix in the heavy cream and lemon juice. Gradually mix in the flour mixture until well combined.

  8. Remove the crust from the refrigerator and place on a rimmed baking sheet. Using a large serving spoon, gradually add the ricotta mixture to the crust until just below the edge. Use a small spatula to evenly spread the ricotta mixture.

  9. Fill a 9”x9” baking pan with about ½-inch of water and place on the bottom oven rack. Place the tart on the baking sheet on the middle oven rack and bake for 25 to 30 minutes, until just set.

  10. Remove from the oven and allow to come to room temperature.

  11. Once the tart is cool, evenly spread the blueberry compote over the top in about a ¼-inch layer.

  12. Line the rim of the tart with fresh blueberries and generously sprinkle candied lemon peel in the inner circle along the blueberries. Add mint leaves and more blueberries as additional garnish.


Close up of lemon blueberry ricotta cheesecake tart garnished with candied lemon peel, juicy blueberries and fresh mint

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