Photo: Alexander Maasch
Blueberry Ricotta Cream Cheesecake
21 ingredients
30 min + 1 hr 20 min
10
openrecipes
It’s totally worth the work for this sweet and tangy cheesecake. Baked in a pastry crust and topped with a blueberry compote!
Estimated Nutrition (whole recipe, rough)
1065
Calories
34g
Protein
38g
Fat
141g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-¼ cups FOR THE CRUST:
- ½ cups All-purpose Flour
- ½ teaspoons Sugar
- 1 teaspoon Salt
- 2 sticks Baking Powder
- 1 whole Unsalted Butter, Chilled And Cut Into 1" Pieces
- 2 cups Egg
- ¼ cups FOR THE TOPPING:
- 2 Tablespoons Blueberries
- 1 teaspoon Sugar
- 1 pinch Lemon Juice
- 8 ounces, weight Lemon Zest
- 16 ounces, weight Salt
- 1-¼ cup FOR THE CHEESECAKE FILLING:
- ½ teaspoons Cream Cheese
- 3 whole Ricotta Cheese
- 1 Tablespoon Sugar
- 1 Salt
- 1 Tablespoon Large Eggs
- 5 Tablespoons Vanilla
- ¾ cups Lemon, Zested
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes