Go Back

Lemon Blueberry Ricotta Cheesecake with Extra Lemon Zest & Vanilla Wafer Crust

A creamy and decadent cheesecake that combines ricotta, mascarpone, and fresh blueberries, all nestled in a delicious vanilla wafer crust.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 5 pieces graham crackers, finely crushed
  • 5 pieces vanilla wafer cookies, finely crushed
  • 3 tablespoons melted butter
For the filling
  • 16 ounces ricotta cheese, room temperature
  • 8 ounces mascarpone cheese, room temperature
  • 2 tablespoons all-purpose flour
  • 4 pieces large eggs, room temperature
  • 1 cup granulated sugar
  • 3 teaspoons lemon zest
  • Juice of 1 lemon
  • 2.5 teaspoons vanilla extract
  • 0.25 cup heavy cream
  • 0.5 to 1 cup fresh blueberries adjust based on preference
For the topping & garnish
  • 5 tablespoons lemon curd
  • to taste pieces lemon slices (fresh, dried, or candied)

Method
 

Preparation
  1. Start by removing the ricotta, mascarpone, eggs, and cream from the refrigerator about 1 to 2 hours before baking.
  2. Preheat your oven to 350°F (175°C).
Make the crust
  1. Combine the crushed graham crackers and vanilla wafers with melted butter in a bowl. Stir until the crumbs are evenly moistened.
  2. Press this mixture firmly into the bottom of a springform pan.
Blend the filling
  1. In a food processor or high-powered blender, combine the ricotta, mascarpone, flour, and heavy cream. Blend until light and creamy.
  2. Add sugar, lemon zest, lemon juice, vanilla extract, and eggs; blend just until smooth.
Combine and bake
  1. Pour the batter into a large bowl and gently fold in the blueberries.
  2. Pour the filling over your crust and smooth the surface.
  3. Bake for about 1 hour. Once done, turn off the oven but leave the cheesecake inside for an additional 30 minutes.
Cool and chill
  1. Let the cheesecake cool to room temperature.
  2. Spread the lemon curd evenly on top and refrigerate for at least 2 hours.
Serve
  1. Garnish with lemon slices before slicing and serving.

Notes

For added richness, pair with a dollop of whipped cream or a light berry compote. Best eaten chilled.