Cheesecake Al Limone E Ricotta Con Composta Di Mirtilli (lemon Ricotta Cheesecake With Blueberry Compote)

Indulge in the delightful flavors of Mantuan cuisine with this exquisite recipe for Cheesecake al Limone e Ricotta con Composta di Mirtilli. This lemon ricotta cheesecake is complemented by a luscious blueberry compote, creating a perfect balance of sweet and tangy flavors.

Vegetarian Dessert Mantuan Cheesecake Ricotta Lemon Blueberry Italian Dessert
Cheesecake Al Limone E Ricotta Con Composta Di Mirtilli (lemon Ricotta Cheesecake With Blueberry Compote)

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz ricotta cheese
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
  3. In a large bowl, beat the ricotta cheese, cream cheese, and 1 cup sugar until smooth. Beat in the eggs one at a time. Add lemon juice, lemon zest, and vanilla extract, mixing until well combined.
  4. Pour the filling over the crust in the pan. Smooth the top with a spatula.
  5. Bake in the preheated oven for 55-60 minutes, or until the center is almost set. Allow the cheesecake to cool in the pan on a wire rack for 10 minutes. Then run a knife around the edge of the pan to loosen the cake. Allow it to cool completely before removing the pan.
  6. While the cheesecake is cooling, prepare the blueberry compote. In a saucepan, combine the blueberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly. Remove from heat and let it cool.
  7. Refrigerate the cheesecake for at least 4 hours, or overnight. Serve slices of the cheesecake with a spoonful of the blueberry compote on top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
8g
Carbohydrates
30g
Fat
20g

Supplies

9-inch springform pan Mixing bowls Electric mixer Spatula Saucepan

Tools

Oven Refrigerator

Serving suggestions

Serve the cheesecake with a dollop of whipped cream and a sprinkle of lemon zest for an extra touch of elegance.

Tips & tricks

For best results, make sure all the ingredients are at room temperature before preparing the cheesecake batter.

Cost

$20