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A delicious plate of Lemon Blueberry Ricotta Cheesecake with Extra Lemon Zest & Vanilla Wafer Crust

Lemon Blueberry Ricotta Cheesecake with Extra Lemon Zest & Vanilla Wafer Crust

This delightful cheesecake blends creamy ricotta and mascarpone with fresh blueberries and a zesty lemon flavor, all on a crunchy vanilla wafer crust.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 50 g graham crackers, finely crushed
  • 50 g vanilla wafer cookies, finely crushed
  • 42 g melted butter
Filling
  • 450 g ricotta cheese, room temperature
  • 225 g mascarpone cheese, room temperature
  • 30 g all-purpose flour
  • 4 large eggs, room temperature
  • 200 g granulated sugar
  • 3 tsp lemon zest
  • 50 ml juice of 1 lemon
  • 12.5 ml vanilla extract
  • 60 ml heavy cream
  • 150 g fresh blueberries or to taste
Topping & Garnish
  • 75 g lemon curd
  • to taste lemon slices (fresh, dried, or candied)

Equipment

  • Springform Pan
  • Food Processor

Method
 

  1. Remove the ricotta, mascarpone, eggs, and cream from the refrigerator about 1–2 hours before baking so they reach room temperature.
  2. Set the oven to 350°F (175°C).
  3. 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.
  4. In a food processor, blend the ricotta, mascarpone, flour, and heavy cream until light and creamy. Add the sugar, lemon zest, lemon juice, vanilla extract, and eggs, blending just until smooth.
  5. Pour the batter into a large bowl and gently fold in the blueberries.
  6. 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.
  7. 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.
  8. Garnish with lemon slices before slicing and serving.

Notes

Ensure all ingredients are at room temperature for the best texture. This cheesecake is perfect for special occasions or as a refreshing dessert after a meal.