How To Make Lemon-Blueberry Ricotta Cheesecake | Rachael's Sister Maria

Mix ricotta, cream cheese, and sugar until smooth and creamy, resembling buttercream frosting.

Add eggs, lemon juice, and lemon zest, and mix on low until just combined.

Add flour and cornstarch, mixing on low until just combined.

Fold in sour cream until well combined.

Pour batter into a springform pan.

Take about 3/4 cup of blueberries and press them halfway into the top of the batter.

Bake in a 350°F oven.

While the cheesecake is baking, make the lemon sauce by whisking together sugar and cornstarch.

Put the mixture on medium heat and drizzle in 1 cup of boiling water, stirring until it thickens (about 5 minutes).

Add salt, lemon zest, and lemon juice to the thickened mixture, then turn off the heat and stir in butter until fully mixed.

Pour the sauce into a bowl and let it cool completely before refrigerating.

Once the cheesecake is out of the oven and chilled in the refrigerator, it should pop out easily from the springform pan.

Top the cheesecake with lemon sauce and cover with additional blueberries.

Equipment Needed

Spice Level:

Allergens