Sweet-tart, creamy-crisp, and unapologetically luxurious—this Blueberry Lemon Ricotta Cheesecake doesn’t whisper; it sings.

You’ll get bakery-level texture without the bakery-level fuss, and yes, your friends will ask for the recipe before they finish the first bite.

It’s the dessert that makes weeknights feel like celebrations and weekends feel like events.

If you’ve ever wanted a cheesecake that tastes like a vacation, this is it. And if you’ve never made cheesecake? You’re about to look like a pro.

The Special Touch in This Recipe

This cheesecake blends cream cheese with ricotta for a lighter, slightly airy texture that still feels indulgent.

Lemon zest and juice add a clean brightness that keeps each bite from feeling heavy. A jammy blueberry swirl and fresh berries on top deliver a punch of color and flavor—no fancy patisserie skills needed. The crust?

A buttery graham base with a hint of lemon that crisp-cradles the creamy center.

Blueberry Lemon Ricotta Cheesecake: Sunshine in Every Slice

Recipe by Wendy CarterCourse: Dessert, Vegetarian

Servings

12 slices

servings

Prep time

minutes

Cooking time

hour

Calories

380

kcal

Ingredients

For the crust:
1 3/4 cups graham cracker crumbs
1/4 cup granulated sugar
1 tbsp lemon zest
1/2 cup unsalted butter, melted
Pinch of salt
For the filling:
16 oz full-fat cream cheese, softened
1 cup whole-milk ricotta, drained if watery
3/4 cup granulated sugar
1/3 cup sour cream
3 large eggs, room temperature
2 tsp vanilla extract
2 tbsp fresh lemon juice
2 tsp lemon zest (packed)
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1/4 tsp fine salt
For the blueberry swirl & topping:
1 1/2 cups fresh or frozen blueberries
2–3 tbsp granulated sugar (to taste)
1 tsp lemon zest
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tsp water (slurry)
Optional: extra fresh blueberries and lemon zest for garnish

Step-by-Step Instructions

Prep the pan: Preheat oven to 325ºF (163ºC). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Lightly grease the inside and line the bottom with parchment.
Make the crust: Stir graham crumbs, sugar, lemon zest, and salt with melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 8–10 minutes until lightly set. Cool slightly.
Cook the blueberry swirl: In a small saucepan, combine blueberries, sugar, lemon zest, and lemon juice over medium heat. Cook 4–6 minutes until juicy. Stir in cornstarch slurry and simmer 1 minute until thick and glossy. Cool to room temp.
Blend the filling base: Beat cream cheese on medium speed until smooth and lump-free, 1–2 minutes. Add ricotta and beat until creamy. Scrape the bowl—don’t skip this or you’ll get sneaky lumps.
Flavor and stabilize: Mix in sugar, sour cream, vanilla, lemon juice, lemon zest, cornstarch, and salt. Beat just until smooth.
Add the eggs: Beat in eggs one at a time on low speed until just incorporated. Overbeating = cracks, so keep it chill.
Assemble: Pour half the filling into the crust. Spoon half the blueberry mixture in dollops and swirl gently with a knife. Add remaining filling and repeat with blueberries. Reserve a little for topping later if you want extra pizzazz.
Water bath setup: Place the wrapped pan in a deep roasting pan. Pour hot water around it to reach halfway up the sides. This is your anti-crack insurance policy, FYI.
Bake: Bake 55–70 minutes. The edges should be set; the center should jiggle like firm Jell-O, not slosh.
Cool gradually: Turn off oven, crack door, and let the cheesecake rest inside 45 minutes. Remove from water bath, unwrap foil, and cool on a rack to room temp.
Chill: Cover and refrigerate at least 4–6 hours, preferably overnight. Patience now equals clean slices later. Science.
Finish & serve: Run a thin knife around the edge, release the springform, and transfer to a platter. Spoon any reserved blueberry sauce and fresh berries on top. Add a final shower of lemon zest.

Tips for Storing & Reheating

Fridge: Store covered for up to 5 days. Keep toppings separate to prevent sogginess.
Freezer: Freeze whole or sliced (without fresh fruit) tightly wrapped for up to 2 months. Thaw overnight in the fridge.
Reheating: Cheesecake is best cold or just slightly cool.
If you must, let it sit at room temp 20 minutes—no microwave chaos, IMO.

Why You’ll Love It

Light yet creamy: Ricotta lifts the texture without sacrificing decadence.
Bright flavor: Lemon cuts through richness and wakes up the blueberries.
Showstopper visuals: Swirls and jewel-toned fruit look bakery-made.
Forgiving method: Water bath + low-speed mixing = fewer cracks, more compliments.

Nutrition Stats

Per slice (1/12): 380–420 calories; 24–28g fat; 34–38g carbs; 6–8g protein; 1–2g fiber; 24–28g sugar; 260–320mg sodium. These are estimates based on standard ingredients and may vary with brands, toppings, and slice size.

Mistakes That Ruin the Recipe

Skipping room temperature dairy: Cold cream cheese clumps and overmixing won’t save it.
No water bath: Hello cracks and rubbery edges. Steam is your friend.
Overbaking: Wait for the wobble.
A fully firm center means dry cheesecake later.
Overmixing after eggs: Traps air, leads to puffing and sinking. Keep it gentle.
Hot-to-cold shock: Rapid cooling causes fissures. Slow cool in the oven first.

Other Versions to Try

Almond crust: Swap half the graham crumbs with almond flour and add a dash of almond extract.
Greek yogurt ricotta blend: Replace sour cream with thick Greek yogurt for extra tang.
Blackberry-lime: Sub blueberries with blackberries and lemon with lime zest/juice.
Honey-sweetened: Use 1/2 cup honey in filling and reduce lemon juice by 1 tsp to balance acidity.
Gluten-free: Use GF graham crackers or an all-almond crust and confirm cornstarch is GF-certified.

FAQ

Can I use low-fat cream cheese or ricotta?

You can, but texture will be less creamy and more prone to weeping.

Full-fat delivers that classic custardy bite you’re craving.

Do I have to use a water bath?

Technically no, but it massively reduces cracking and keeps the interior silky. If skipping, place a pan of hot water on a lower rack to at least add steam.

How do I prevent a soggy crust?

Pre-bake the crust and cool it before adding filling. Ensure your foil wrap is tight so water doesn’t sneak in.

You can also place the springform inside a slightly larger cake pan before the water bath for double protection.

Can I make it a day ahead?

Yes, and you should. Cheesecake improves after an overnight chill. Add fresh berries right before serving.

What if I don’t have cornstarch?

Use 3 tablespoons all-purpose flour in the filling.

For the blueberry sauce, you can reduce it longer or use arrowroot starch as a 1:1 swap.

How do I get clean slices?

Use a hot, thin knife. Dip in hot water, wipe, slice, repeat. It’s a tiny ritual with big rewards.

Can I use frozen blueberries?

Absolutely.

No need to thaw; just cook a minute or two longer for the swirl to thicken properly.

Wrapping Up

This Blueberry Lemon Ricotta Cheesecake brings bakery elegance with zero drama and maximum flavor.

Crisp crust, creamy center, bright swirl—every slice is a flex. Make it once and it’ll become your go-to “I brought dessert” power move.

Now grab a plate before someone else claims the best slice. You’ve earned it.

Blueberry Lemon Ricotta Cheesecake: Sunshine in Every Slice

The Special Touch in This Recipe