Ricotta Cheesecake with Blueberry Sauce

Using ricotta along with cream cheese lightens up this delicious cheesy dessert and yet maintains the richness cheesecake is so loved for.  I twisted the crust a bit by using Amaretti di Saronno cookie crumbs instead of the traditional graham cracker crumbs used for most cheese cakes.  I thought it would be so much more Italian if I used the Amaretti cookies.

For the Crust 

1½      Cups Amaretti di Saronno Cookie Crumbs

1/3      Cup Granulated Sugar

1/4      Cup Unsalted Butter, Melted

For the Filling

20       Ounces Whole Milk Ricotta Cheese, Drained

16       Ounces Cream Cheese, Room Temperature

1         Cup Granulated Sugar

3         Tablespoons All-Purpose Flour

2         Teaspoons Pure Vanilla Extract

2         Large Eggs, Room Temperature

2          Large Egg Yolks, Room Temperature

Blueberry Sauce

Preheat oven to 375°.  Place the rack in the middle of the oven.

For the Crust

Grind the Amaretti cookies in a food processor fitted with the steel blade.  Grind until you achieve fine crumbs.

In a medium bowl combine the cookie crumbs, sugar and melted butter.  Spray a 9” springform pan with non-stick baking spray such as Pam and press the crumb mixture into the bottom and half way up the sides of the pan.  Set aside.

For the Cheese Cake

In the bowl of a standing mixer fitted with the paddle attachment. combine the ricotta and cream cheese with the sugar and blend together on medium speed.  Add the flour and vanilla extract and mix well.

With the mixer on low speed, add the whole eggs and the egg yolks one at a time to the cream cheese mixture, being sure each egg is well incorporated before adding the next.  Beat until combined.

Pour the mixture into the prepared springform pan.  Place on a sheet pan and bake the cheese cake for 50 – 60 minutes, until the cheesecake tests done by inserting a thin bladed knife into the center and the blade comes out clean.  Do not over bake.

Remove the pan from the oven and let cool on a wire cooling rack for 30 minutes.  After 30 minutes, using a small metal spatula loosen the crusts from the side of the pan.  Cool 30 minutes longer and remove the springform pan.  Cool completely before refrigerating.  Cool in refrigerator for at least 4 hours before serving.  Slice into wedges and serve with Blueberry Sauce

Ricotta Cheese Cake with Blueberry SauceImmediately Out of the Oven

30 Minutes Out of the Ove

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