Baking is not my strong suit, but I have found that if I really follow a recipe, and get that recipe from a trusted source, the results can be far better than I had hoped! Let me know if you have any questions, and share with me how it comes out for you.
bag of Archway ginger snap cookies (170 grams for you exact science people)
1 cup of shelled roasted & salted pistachios (A tedious task. Give it to someone else to do!)
1/2 tsp salt
1/4 cup butter, melted
16 oz cream cheese at room temperature
3 TBS cornstarch
12 oz whole milk ricotta at room temperature
1/2 cup heavy whipping cream at room temperature
1 TBS lemon zest
1 TBS fresh lemon juice
1 1/2 tsp vanilla (For the love of God, use a good quality product here.)
4 eggs at room temperature
1 egg yolk at room temperature
2 cups fresh blueberries
1 TBS unseeded jelly (I used blueberry jelly, but try to use whatever is in your fridge)
Preparing the crust:
Spray a 9 inch springform pan with cooking spray, and line the bottom with a round of parchment paper. Preheat your oven to 350. (Set to 325 if using convection oven) Also, now is a great time to get out all of those ingredients that need to be “room temp”.
Place all dry ingredients for the crust in a food processor and process until finely ground. Add melted butter, pulsing until mixed. Press mixture into the bottom & halfway up your springform pan. (I used a metal measuring cup to do this. It was far easier than working with your hands.) Bake for 8 minutes, cool completely before adding cheesecake mixture.
Preparing the filling:
Heat oven to 325, regular or convection. When crust has cooled, place cream cheese in mixing bowl and beat until smooth.
In a separate bowl, combine sugar & cornstarch. (I use a small whisk to incorporate both together.) Add ricotta and mix well. (Don’t skimp with less than whole milk ricotta. You have come this far with the calories, screw it, go all the way!) Add the ricotta mixture to the cream cheese. Next add: cream, lemon zest, lemon juiced vanilla. Add your eggs & egg yolk, one at a time, mixing until combined after each egg addition. (Remember to scrape down your bowl frequently to get everything mixed.) Pour into prepared crust. Bake for one hour. Turn oven off, and leave in CLOSED oven for three hours. Remove from oven and cool completely on a cooling rack. Cover with plastic wrap and refrigerate for 12-24 hours. (So important! I went for the full 24 hours, and was so pleased with the way it “set-up”.)
Preparing the topping:
Melt a seedless jelly in microwave for about 20 seconds. Toss blueberries in order to coat them. Top your cheesecake and serve immediately. You can thank me later for this magnificent recipe!!!
This incredible recipe was found in my latest obsession, Baking From Scratch, July/August 2020.
Check out this magazine, you won’t be disappointed!