Cheesecake is, like for lots of people around the world, one of my absolute favourite desserts. I absolutely love this version with blueberry jam, bu...
Light and fluffy, this gorgeous Italian cheesecake recipe will not break any new year's resolutions you have for healthy yet flavorful eating. A bit of an indulgence, the airiness of Ricotta cheese goes a long way in making this classic Italian dessert a more wholesome dessert approach than the classic (yet ever-delicious) cream cheese version.
The addition of lovely fresh blueberry compote is a classic aromatic combination typical of American-style cheesecakes, although when combined with the orange and lemon scents of the Ricotta cheesecake base, the flavor is all southern Italian, with citrus blossoming through the sweet tang of blueberries.
Once you present this glorious Italian dessert recipe to your loved ones, you might find some serious competitiom between a more classic Cheesecake recipe and this lighter Italian Cheesecake recipe.
I love any cheesecake recipe, traditional or contemporary, and this Italian cheesecake recipe is one of my all-time favorites, so you're definitely in for a not-overly-sweet treat.
Enjoy, and let me know how this classic Italian dessert fares in your own family's preferences! Looking for another way to use up some Ricotta cheese? Check out Mamablip's chef-developed recipe for Festive Holiday Chocolate Truffles with various toppings. Make them as a treat for yourself or your loved ones - they're the perfect gift for chocolate lovers!
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for 4 servings
Place the dry biscuits into a blender, and grind until very fine (like a breadcrumb coating). Transfer to medium mixing bowl.
Melt the butter in either the microwave or on the stove, and when melted, place into mixing bowl with the crumbs.
Blend well, and line the bottom of a springform pan with the cookie crumb crust. Be sure to line evenly and completely.
Cover, place in fridge for at least 30 minutes to cool.
Combine the ricotta with the sugar, and mix well until the sugar is dissolved and completely integrated into the cheese.
Add the grated lemon and orange rinds. Cover, place in fridge at least 30 minutes to cool.
Clean and pick out leaves and other dirt from the blueberries. Wash well. Put berries into a large mixing bowl, and smash using wooden spoon. Add sugar and lemon juice, and allow to macerate for approximately 1 hour, stirring occasionally. Pour the entire mixture into a large soup pot, and put on medium-high heat. Once the berries reach a boiling point, allow to cook for another 40-50 minutes, stirring constantly until the berries have reached a semi-liquid consistency. You can test for the right consistency by putting a dollop of hot jam on a plate. If, when separated with you finger, the jam moves back together to form the original dollop, the consistency is perfect. Be sure to check frequently as when cooking with sugar things can move quickly!
Once the jam has reached the proper consistency, transfer jam to a sterilized glass jam jar (you can sterilize the jar by boiling it in water). To remove the air inside the jar, close the jar and immediately boil for another 3 minutes and allow to cool in fridge. Store in cool location.
Once you've finished all three separate steps, pour the ricotta filling into the cake base, and dress with the chilled blueberry jam. Let cool completely in fridge, and when ready to serve, remove the Springform edges, cut into slices, and serve.
tania Monday 4th of January 2021
Cheesecake has never been so easy!
Cheesecake is, like for lots of people around the world, one of my absolute favourite desserts. I absolutely love this version with blueberry jam, but I also made it a couple of times without the jam...it was absolutely amazing anyway!