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Lemon Blueberry Ricotta Cheesecake

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Lemon Blueberry Ricotta Cheesecake is a creamy, airy dessert with fresh citrus flavor and bursts of juicy blueberries. Lighter than a traditional cheesecake, it’s the perfect spring or summer treat that’s both refreshing and indulgent.

Ingredients

  • 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
  • 1/4 cup granulated sugar (for crust)
  • 6 tbsp melted butter
  • 1 1/2 cups ricotta cheese (drained if watery)
  • 8 oz cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 3 large eggs
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour or cornstarch
  • 1 cup fresh or frozen blueberries
  • Optional: extra blueberries, powdered sugar, lemon zest curls for topping

Instructions

  1. Preheat oven to 325°F (160°C). Lightly grease a springform pan.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 8–10 minutes, then let cool.
  3. In a large bowl, beat ricotta and cream cheese until smooth.
  4. Add sugar, eggs (one at a time), lemon zest, lemon juice, vanilla, and flour. Mix just until combined—do not overmix.
  5. Gently fold in blueberries and pour the filling over the cooled crust.
  6. Bake for 50–60 minutes, until edges are set and center is slightly jiggly.
  7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  8. Refrigerate for at least 4 hours or overnight before serving.
  9. Before serving, top with extra blueberries, a dusting of powdered sugar, or lemon zest curls if desired.

Notes

  • Drain ricotta if it’s watery for a better texture.
  • Toss frozen blueberries in flour to help prevent sinking.
  • For extra lemon flavor, swirl in lemon curd before baking.
  • Use raspberries or blackberries for a variation.
  • Let cheesecake cool slowly in oven to help prevent cracks.

Nutrition

Find it online: https://cookedbymaya.com/lemon-blueberry-ricotta-cheesecake/