Preheat the oven to 315F/157C. Prepare a 9-inch (23-cm) springform pan for baking. Wrap the bottom tightly with foil to prevent any water from leaking in.

First, prepare the crust. Place the graham crackers into a food processor and pulse for a minute until fine crumbs form. No food processor? Place the crackers into a bag and use a rolling pin to crush them. Add in the melted butter and pulse again until the crumbs are well coated. Transfer the crumbs into the prepared springform pan and use a large spoon, the back of your hand or a potato masher to press the crumbs firmly into the bottom of the pan.

Next, prepare the cheesecake batter. I recommend having the cream cheese, ricotta cheese and eggs at room temperature. Place the softened cream cheese into a mixer bowl and whisk or beat on medium speed for 7 to 9 minutes, until the cream cheese is smooth. Scrap down the sides of the mixing bowl often to ensure all the cheese is well mixed. Next, add in the eggs, sugar and vanilla. Continue to mix on medium speed for another 3 to 4 minutes, scraping down the sides often, until the eggs are well beaten.

Add in the ricotta cheese and berry preserves next. Mix on medium speed for 1 minute, until well combined. Fold in the fresh blueberries by hand. Pour the prepared batter into the springform pan, over the prepared crust.

To add the swirled garnish, combine a few tablespoons of berry jelly (needs to be smooth!) with water. Add small drops of the jelly onto the cheesecake, then use a toothpick to swirl the jelly into the batter. Watch my video recipe to see how it’s done!

Preparing the water bath: Place the cheesecake into a large baking dish and onto the middle oven rack. Add approximately 1-inch of water into the pan. Close the oven door and bake the cheesecake at 315F/157C for 1 hour and 45 minutes to 2 hours. The center will still be slightly wobbly when the cheesecake is done. If the cheesecake is browning too quickly, reduce the oven temperature by 5 to 10 degrees and increasing the baking time by 10 to 15 minutes.

Once the cheesecake is done baking, turn the oven off and prop the oven door ajar by a few inches with a wooden spoon. Allow the cheesecake to cool slowly in the oven for several hours. Once cooled to room temperature, transfer the cheesecake into the refrigerator to cool overnight.

Once the cheesecake is cooled, remove the springform and transfer the cake onto a cake stand. To see how I use a kitchen torch for this step, check out my video recipe!

For the blueberry whipped cream: place the chilled heavy cream, confectioner’s sugar and vanilla into a mixer bowl. Whisk on medium-high speed for a few minutes, until stiff peaks form. Add in the preserves and mix again for a few seconds until they’re well incorporated. Transfer the whipped cream into a pastry bag tipped with a star tip; I used Ateco #847. Pipe generous dollops of cream onto the cheesecake and serve extra on the side with each slice.