Cheesecake with Blueberry Sauce

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

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.

Ingredients

For the Crust

2 cups (10 oz/315 g) hazelnuts, toasted
¼ <

Dessert
Cake
Gluten-free
Vegetarian

Method

Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch (23-cm)