blueberry swirl cheesecake with whipped cream

Ricotta Blueberry Cheesecake (video)

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The fluffiest and most delicious blueberry cheesecake recipe! This ricotta cheesecake is made with cream cheese, whole milk ricotta cheese, blueberry preserves and dotted with whole blueberries. And I top it off with an irresistible blueberry whipped cream! If you love berries and cheesecake, this incredible blueberry cheesecake is for you!

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Simple Graham Cracker Crust

This delicious berry ricotta cheesecake starts with a classic graham cracker crust! The crackers need to be broken down into crumbs first. I recommend using a food processor for this step. Just place the cookies into the processor and pulse for a minute until fine crumbs form. Don’t have a food processor? Place the crackers into a Ziplock bag and crush them using a rolling pin. Next, I add melted butter to the cookie crumbs to bring them all together!

Press the crumbs into the bottom of a 9-inch springform pan using the back of a spoon, your hands, or a potato masher.

slice of blueberry cheesecake with blueberry whipped cream

The Secret to a Fluffy Cheesecake

This blueberry cheesecake is light and fluffy, all thanks to just one ingredient: ricotta cheese! If you’ve never had a ricotta cheesecake before, you’re in for the best surprise! The ricotta helps lighten up the denser cream cheese, resulting in a fluffier and less dense cake.

Add the whole milk ricotta cheese along with the blueberry preserves at the very end, once the cheesecake batter is ready. First, whisk the cream cheese for 7 to 9 minutes until it’s creamy and smooth. Next, add in the eggs, sugar and vanilla and mix again for another 3 to 4 minutes. Make sure to scrap down the sides of your mixing bowl often!

All the Berry Flavor!

My blueberry cheesecake is packed with real berry flavor! To add the maximum amount of flavor, I use a combination of blueberry preserves and fresh blueberries. Mix the preserves into the batter along with the ricotta cheese, then fold in the fresh berries. You can also use frozen berries for this recipe, just make sure to thaw them beforehand and drain any liquids.

ricotta blueberry cheesecake with berry whipped cream and fresh blueberries

Using the Water Bath Method

For baking this cheesecake, I recommend using the water bath method. For this baking technique, the cake pan is placed into a large baking dish or sheet, which is filled with water. The water bath adds extra moisture into the oven, which keeps the cheesecake level on top and helps prevent cracks from forming.

Make sure to wrap the bottom of your springform pan tightly with foil when using this method! I recommend using a extra-wide or grilling foil, which is large enough to cover the bottom of the pan without any seams.

Blueberry Whipped Cream

For even more berry flavor, I top this ricotta cheesecake with the fluffiest and most delicious blueberry whipped cream! It’s made simply with chilled heavy cream, confectioner’s sugar, vanilla and berry preserves. First, whisk the cream, sugar and vanilla to stiff peak stage. Next, add in up to ½ cup of blueberry preserves and mix those in.

I like to pipe dollops of the whipped cream onto the cheesecake as a garnish. This recipe will make quite a bit of cream! I recommend serving additional whipped cream on the side with every slice. Don’t want extra cream? Just cut the recipe in half.

ricotta cheesecake recipe with blueberries and whipped cream

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