Wednesday, June 15, 2016

Blueberry-Ricotta Cheesecake

It rained during the night.  Outside my window, there is an explosion of green.  It is amazing at how many shades of green there are in nature.  Crayola could devote an entire box of 64 crayons just to the color green.

As I've traveled about the countryside this past week, I've noticed that the green blueberry bushes are starting to add the color blue(ish) to the landscape.  After a long and blustery winter, I am impatient for the bounty of summer to come to market.  We've already enjoyed the sweet and juicy local strawberries.  Every spring, I think it would be good to make strawberry jam.  It is a fleeting feeling.  Why spoil the freshness of those beautiful berries.  Hopefully a friend will show up with a jar or two of jam made in a kitchen other than mine.

Blueberries are at their best fresh off the vine and untouched in any way.  This cheesecake, made by The Baker,  is the ultimate vehicle in which to enjoy that freshness.  The berries are added after baking!  The cheesecake itself is much like the one his mother made.  The texture is not the silky smooth one we are used to.  The base of the cake, with the lemon zest is perfect with the juicy berries and the crunchy almonds.

Here is the recipe.  Give it a try.  You won't be disappointed!



Blueberry Ricotta Cheesecake

2 Tbsp butter, melted
3 ounces of amaretto cookies or graham crackers
4 Tbsp unsalted butter, cut into smallish pieces
1 15 oz. package of whole-milk ricotta cheese
3 eggs
1/3 cup sugar
2 Tbsp flour
2 tsp vanilla extract
zest of one lemon, finely grated
1/2 cup slivered almonds
1 cup blueberries

Preheat oven to 300 degrees

1.  Butter a 9" springform pan and place the pan on a rimmed baking sheet.
2.  Place the cookies and cut-up butter into a food processor and pulse until you have a fine mixture.  Pat it into the bottom of the prepared pan.
3.  Bake the crust until slightly browned and crisp--about ten minutes.
4.  Clean the bowl of the food processor and add the ricotta cheese.  Process until smooth, a minute or so.
5.  With a mixer on medium and using the whisk attachment, beat the eggs until broken down a bit then slowly add the sugar with the mixer running.  Beat until thick and pale.  This will take 4 to 5 minutes.  Add the ricotta, flour, vanilla and lemon zest and beat until just combined.
6.  Pour the mixture over the pre-baked crust and bake until just set, about 30 minutes.  It will still be slightly moist in the center.
7.  While the cheesecake is baking, spread the nuts on a baking sheet and place into the oven (with the cheesecake) and toast until golden--4 to 5 minutes.
8.  When the cheesecake comes out of the oven, top with the nuts and blueberries while still warm.  Gently press down on them.  Chill completely before unmolding.

ENJOY!


13 comments:

  1. yum yum yum and i agree about the colors of green. we talk about it every time it rains. when the rain stops the colors change overnight, and so many shades..

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  2. I will have to try this, it looks so good! I love the thought of using Amaretto cookies on the bottom.

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  3. Sounds like a great cheesecake, Bonnie! Blueberries rule and this is unique with adding them after baking! We had T-storms last night and you're right about all the different shades of greens, just like a landscape picture.

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  4. It is absolutely beautiful!! So did you pick them?

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  5. I am so tempted to try this. It looks beautiful and delicious.

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  6. I think the amarettis must add such a punch!

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  7. that is one hell of a divine cheesecake... love the dark richness of the amaretto and the tartness of the blueberries... divine!

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  8. Such a beautiful dessert.

    Fondly,
    Glenda

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  9. I love the sound of the amaretto cookies, ricotta and almonds in this wonderful cheesecake! A must try soon, I hope.

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  10. Sounds interesting and yummy.

    Hope the summer is treating you well and that
    you are keeping cool.

    M : )

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  11. I love blueberries and relish the time of the year when they become super affordable. Adding them to a cheesecake is wonderful and I like the way your decorated your cake with almond slivers as well as blueberries--yum!

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  12. Bonnie, that looks awesome! Love the idea of using amaretto cookies in the base...going to try that!

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