About 2 years ago, I developed a mad passion for blackberries. Out of the blue. I don’t know what happened. I just want to have them.
All. The. Time.
So here’s your not so typical cheesecake, dusted with powdered sugar, filled with luscious blackberries and served with a drizzle of sweet blackberry sauce.
I thought so!
Ricotta cheesecakes are a little different from regular cream cheese or mascarpone cheesecakes in the texture. They still are luscious and creamy, but the consistency is not as smooth. I love how the top gives a bit out of the oven; creating the perfect bowl for any berries of your heart’s desire.
My heart desires blackberries!
A drizzle of sweet, fresh blackberry sauce and I’m in cheesecake heaven! Or is that blackberry heaven? Well hopefully they’re right next door to each other!
If you’ve not tried ricotta cheesecakes before. Start here. Simple and uncomplicated. But sweet and luscious!
“Don’t let your happiness depend on something you may lose.” C.S. Lewis
- FOR THE CHEESECAKE:
- 2 (15 oz) containers of whole milk ricotta cheese
- 2 (8 oz) packages of cream cheese, cut into cubes, and at room temperature
- 1 cup plus 1 Tablespoon sugar
- 2 large eggs
- 2 Tablespoons cracker meal
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh lemon zest
- 1 Tablespoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 1 Tablespoon unsalted butter at room temperature
- 3 Tablespoons unseasoned dry breadcrumbs
- powdered sugar for sprinkling if desired
- FOR THE BLACKBERRY SAUCE:
- 1 cup blackberries
- ¼ cup sugar
- freshly squeezed juice of half a lemon
- 1 Tablespoon (or so!) of Crème de Cassis liqueur (optional)
- TO MAKE THE CHEESECAKE:
- You will need an 8 inch springform pan or similar size pan with releasable bottom with 2½ inch sides.
- To release the extra liquid, place your ricotta in a large fine mesh strainer set over a bowl. Let it drain for 30 minutes.
- Set your rack into the lower third of your oven and preheat it to 350°F.
- Grease your springform pan with the softened butter.
- In a small bowl, mix together the breadcrumbs with 1 Tablespoon of sugar.
- Sprinkle this mixture into your buttered pan and tap and swirl the pan all around so the breadcrumbs coat the entire pan.
- Tap out any excess crumbs.
- After 30 minutes, place the ricotta cheese into your food processor.
- Puree for about 30 seconds.
- Then scrape down the sides of the bowl and continue to puree until smooth.
- Add the softened cream cheese and puree again, until blended and smooth.
- Add the sugar, eggs, cracker meal, lemon juice, lemon zest, vanilla and salt.
- Puree again, making sure to scrape down the sides of the bowl, for another 30 seconds.
- Pour the batter into the prepared pan.
- The cheesecake will bake for about 1 hour and 15 minutes; until it is golden brown and set in the middle.
- Transfer the pan to a wire rack to cool.
- The cheesecake will fall slightly in the center (there’s that perfect bowl for your berries!)
- When the pan is cool enough to handle, place it in the refrigerator to cool for about 3 hours. Then cover it and chill overnight.
- When ready to serve, release the cake from the pan, dust with powdered sugar if desired.
- Fill with berries or slice and serve with berries.
- TO MAKE THE BLACKBERRY SAUCE:
- Place the blackberries, sugar, and juice into a small saucepan.
- Simmer over medium high heat for about 5-10 minutes until the berries are softened.
- Transfer to your blender and puree.
- Strain the juice into a bowl and then add your cassis and chill.
- After straining, this really only makes a small amount, about a quarter of a cup.
- I tossed a drizzle of the sauce over the blackberries before putting them on the cake.
- And I drizzled a bit onto the cake when cut.
- There is just enough for the entire cake.
- But if you prefer more sauce, then you may wish to double the recipe.
Support your local farmers!