Name: Cheesecake with Blueberry Sauce
Yield: Serves 12
Ingredients: 2 teaspoons cornstarch; 2 teaspoons pure vanilla extract; ¼ teaspoon kosher salt; ⅓ cup (3 fl oz/80 ml) heavy cream 5 large eggs, at room temperature; Wild Blueberry Sauce; 2 packages (8 oz/250 g each) cream cheese, cut into cubes, at room temperature; ¼ cup (2 oz/60 g) unsalted butter, melted; Pinch of kosher salt; ¼ cup (2 oz/60 g) sugar; 1 tablespoon plus 1 teaspoon grated lemon zest; ¾ cup (6 oz/185 g) sugar; 2 cups (1 lb/500 g) good-quality whole-milk ricotta cheese; 2 cups (10 oz/315 g) hazelnuts, toasted

Preparation info

Serves
12

Difficulty
Easy

Appears in

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.