Cheesecake with Blueberry Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

Gluten Free Baking

Gluten Free Baking

By Kristine Kidd

Published 2015

  • About

The wild blueberry sauce that tops this rich cheesecake reminds me of living in Vermont, where I’d pick the berries in a nearby forest. Here, a traditional cream cheese filling is lightened with ricotta and flavored with vanilla and lemon. The crust is a simple mixture of ground hazelnuts, sugar, and butter.


For the Crust

  • 2 cups (10 oz/315 g) hazelnuts, toasted
  • ¼ cup (2 oz/60 g) sugar
  • Pinch of kosher salt
  • ¼ cup (2 oz/60 g) unsalted butter, melted

For the Filling

  • 2 packages (8 oz/250 g each) cream cheese, cut into cubes, at room temperature
  • 2 cups (1 lb/500 g) good-quality whole-milk ricotta cheese
  • ¾ cup (6 oz/185 g) sugar
  • 1 tablespoon plus 1 teaspoon grated lemon zest
  • 2 teaspoons cornstarch
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • cup (3 fl oz/80 ml) heavy cream 5 large eggs, at room temperature
  • Wild Blueberry Sauce


  1. Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch (23-cm) springform pan with a round of parchment paper. Wrap the outside of the pan tightly with 3 layers of heavy-duty foil, covering the bottom and sides completely.
  2. To make the crust, in a food processor, pulse the nuts, sugar, and salt until finely ground. Add the butter and pulse until moist clumps form. Scrape the mixture into the prepared pan and press evenly into the bottom and about inches (3 cm) up the sides. Refrigerate until firm, about 20 minutes.
  3. To make the filling, wipe out the food processor bowl and, process the cream cheese until smooth. Add the ricotta and process until mixed. Add the sugar, lemon zest, cornstarch, vanilla, and salt and process until mixed. Add the cream and process until evenly mixed. Add the eggs 1 at a time, processing until each is mixed. Scrape the filling into the crust-lined pan and jiggle to even out the top.
  4. Bring a kettle of water to a boil. Place the cake pan into a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the cake pan. Bake the cheesecake until the edges are set and the center jiggles when the springform pan is gently shaken, about 1 hour 20 minutes. Carefully remove the springform pan from the roasting pan and then remove the foil. Transfer to a wire rack to cool completely in the pan, about 1 hour. Cover and refrigerate the cake, uncovered, overnight.
  5. Using a small, sharp knife, cut around the cake’s edges to loosen. Remove the pan sides. Transfer the cake to a platter. Cut the cake into wedges, spoon some sauce over the top, and serve.