I believe none of us will ever forget the period we’re living in. And when this is all just a memory, and I hope it’s soon, we will find ourselves more united than ever, embraced in timeless hugs.
Staying home is indeed a sacrifice but necessary.. to make everything lighter we can rediscover passions left aside due to lack of time or discover new ones.
Cooking is one of my greatest passions. It allows me to unleash my imagination, think of nothing, and distract myself while I’m preparing something delicious.
This cheesecake is one of those perfect desserts to prepare at a time like this, or when you crave an easy yet unique dessert to pamper a special person.
It’s the Sunday dessert to enjoy with family, to celebrate a birthday, or simply to indulge in a special moment.
Today’s version is highly personal, I simply opened the fridge and used what I had available, with a surprise inside the filling.
Blueberry jam drops that reveal themselves once the cheesecake is sliced. Topped with blueberry jam and decorated with a lemon peel rose.
What can I say, at home I conquered everyone and it disappeared in no time!
If you’re looking for an easy yet impressive dessert, you’re in the right place: here are all the steps, tips for perfect success, and some variants to customize as you like.
Other delicious recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Portions: about 10 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Digestive Biscuits (or cookies of your choice)
- 7 tbsp Butter
- 7 oz Cow's Milk Ricotta (well-drained)
- 7 oz Fresh Liquid Cream (or shelf-stable sweetened vegetable cream)
- 9 oz Mascarpone
- 1 Lemons
- 2 Eggs (medium whole)
- 2 tbsp Cornstarch (or all-purpose flour, about 1/4 cup)
- 1/4 cup Sugar
- Blueberry Jam (a few teaspoons)
- Blueberry Jam (1 jar of 11 oz)
- 1 Lemons (peel for decoration)
Tools
- Bowls
- Mixer
- Spatula
- Hand Whisk
- Sieve
- Mold
Preparation
Melt the butter in a bain-marie over low heat (or in the microwave). In the meantime, put the cookies in the mixer and blend them until they become a fine powder.
Pour the cookie flour into a bowl, add the melted butter, and mix with a spoon to combine all the ingredients.
Pour the mixture onto the bottom of your springform pan, lined with parchment paper, and spread it evenly over the entire base using a spoon. Let it rest in the refrigerator for about 20 minutes (NOT IN THE FREEZER).
Now prepare the cream. In a bowl, combine mascarpone, well-drained ricotta (let it sit in a sieve for at least 1 hour to lose its whey), sugar, and liquid whipping cream (whether fresh or shelf-stable doesn’t matter).
Mix with an electric whisk for a few minutes. Then incorporate the whole eggs, one at a time, and blend with the whisk. Finally, incorporate the sifted flour (or cornstarch) and mix well with the whisk until you get a velvety and homogeneous cream.
Lemon or orange zest to scent your cheesecake.
Take the base from the fridge, pour half of the cream over it, and use a teaspoon to make little wells here and there. Place a teaspoon of blueberry jam in each well.
Cover everything with the remaining cream and bake in a preheated oven at 350°F in static mode for about 40-50 minutes or 340°F for about an hour (the cooking time varies depending on the oven; after an hour, do the toothpick test: if it’s dry, it’s done; otherwise, it may need another 10-15 minutes).
I used an 8.5-inch mold to have a taller cheesecake. If you use larger molds, you will get a lower cheesecake, which will obviously cook faster; always check with a toothpick.
Additionally, for the first 30 minutes, cover the surface with a sheet of foil to prevent it from darkening, then remove it quickly without lowering the oven temperature and continue baking.
Once ready, remove the cheesecake from the oven and let it cool completely before removing it from the mold. Store in the fridge until ready to serve.
Shortly before serving, decorate. Take the jar of blueberry jam (if you don’t like it, you can obviously choose the flavor you prefer), put the jam in a saucepan, and soften it over low heat for about 3 minutes, stirring with a teaspoon.
Then, with the help of a spatula, spread it over the entire surface. Decorate with lemon peel (previously washed). Try to cut the peel without breaking it and place it in the center of the cheesecake, shaping it like a rose.
And voilà, your beautiful and delicious Blueberry Jam Cheesecake with a surprise filling is ready to amaze and leave everyone speechless…! Enjoy your meal, and see you soon!
Recipe and Photo Gabry © – all rights reserved
P.S.
I made this cheesecake using the ingredients I had in the fridge. If you don’t like mascarpone, you can replace it with ricotta in addition to the grams already listed above or with spreadable cheese. Similarly, if you don’t like cream and prefer mascarpone, you can use just the latter combined with ricotta.
🍷 The Perfect Wine for Blueberry Cheesecake
The blueberry jam cheesecake has a creamy sweetness and a slightly tart fruity note. For this reason, it pairs beautifully with sweet and aromatic wines with good freshness, capable of enhancing the blueberry flavor without overpowering it.
Recommended wines:
🥂 Moscato d’Asti DOCG – Fresh, aromatic, and slightly sparkling. Its peach and white flower aroma enhances the cream’s delicacy and contrasts with the jam.
🍷 Brachetto d’Acqui DOCG – Sweet red sparkling wine, with hints of red fruits and rose. Perfect with blueberry desserts, it offers a refined and harmonious pairing.
🍇 Passito di Pantelleria DOC – For a more decisive taste: its honeyed and enveloping character pairs well with the creaminess of the cheese and the sweetness of the biscuit base.
Serve the wine well chilled (43–46°F) if sparkling or at 50–54°F if it’s a passito.
What’s the difference between fresh cream and vegetable cream?
Fresh cream has a more delicate and natural taste, but it is not sweetened.
Vegetable cream is already sweetened, more stable, and often easier to whip.
If you use it, you can also reduce the sugar by 20 grams.How to store the cheesecake and for how long is it good?
After baking and cooling, store the cheesecake in the refrigerator (covered) for a maximum of 2-3 days. For optimal texture, take it out of the fridge about 10-15 minutes before serving.
Can fresh fruit be used instead of jam?
Absolutely: you can completely omit the jam on the surface and distribute fresh blueberries on top of the chilled cheesecake. Optionally, reduce the sugar in the filling if you use very sweet fruit.
