Blueberry Ricotta Cream Cheesecake

To make the crust, add the flour, sugar, salt and baking powder to a food processor. Add the butter and pulse a few times, just until the mixture resembles coarse crumbs. Add the egg and continue mixing until it forms a dough ball. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Make the topping by adding the blueberries, sugar, lemon juice, lemon zest and salt to a pot. Cook on medium heat for about 10 minutes. Remove from heat. Refrigerate for at least an hour or even overnight.

Preheat the oven to 325 F.

Make the filling by combining the cream cheese, ricotta cheese, sugar, salt, eggs, vanilla, lemon zest and lemon juice in the food processor and pulse until smooth. Add the butter and then add the flour and mix in thoroughly.

To assemble the cake, place the dough into a 9″ spring-form pan and, using your hands, spread it out to cover the bottom and up the sides of the pan. This dough falls apart when rolled so this is the only way I’ve found to do it. It’s a bit tedious but worth it. Pour the cheesecake batter into the crust (it will be runny).

Put pan into the oven and bake for 75 – 80 minutes until the top is set. If it has a very tiny wiggle when it’s done, that’s fine and it will set. Allow the cake to cool thoroughly before removing it from the pan. Top with the blueberry compote before serving.