ShareThis Page
Food & Drink

Lemon and blueberry pair nicely in this lighter take on cheesecake

| Friday, April 1, 2016, 2:54 p.m.
Shave five minutes off the baking time for a creamier cake texture.
Diane Rossen Worthington
Shave five minutes off the baking time for a creamier cake texture.

I have never been a cheesecake lover. As a result, I have only a few in my culinary repertoire. The main ingredient in most cheesecakes is cream cheese, which makes them rich and luxurious but pretty heavy.

Enter this light cake perfumed with vanilla and lemon zest and made with ricotta that is plenty creamy but cooks up light in texture. Seriously Simple to put together, this is more like a cake because it doesn't have a crust.

When I tested this, I discovered that the middle may be a little creamy if you bake it for 55 minutes. At 60 minutes, the texture of the cake is evenly baked throughout. I actually like a bit of creaminess in the center, but that's up to you.

Frozen blueberries cook beautifully in the cake and retain their texture. The blueberry sauce is a lovely complement to the lemony ricotta flavor. One of the distinguishing characteristics of this cake is that the texture changes when it is served either warm, at room temperature or chilled. So have fun and try out different temperatures to see what you like best. If you are serving it chilled, accompany with room temperature blueberry sauce. You can make up the cake and the sauce up to two days ahead of serving.

Contact Diane Rossen Worthington at seriouslysimple.com.

Ricotta Blueberry Cake

For the cake:

Baking spray (oil and flour)

1 12 cups all-purpose or cake flour

1 cup sugar

2 teaspoons baking powder

12 teaspoon salt

12 cup (1 stick) unsalted butter

3 extra-large eggs

1 12 cups whole-milk ricotta cheese

1 teaspoon vanilla extract

Zest of 1 lemon

1 14 cups frozen blueberries

Confectioners' sugar, for garnish

For the blueberry sauce:

1 bag (12 ounces) frozen blueberries

2 tablespoons brown sugar

2 tablespoons unsalted butter, cut into small pieces

To prepare the cake: Heat the oven to 350 degrees. Spray an 8-inch springform to evenly coat the bottom and sides.

Sift together the flour, sugar, baking powder and salt in a medium bowl. Reserve.

Melt the butter in a small bowl in the microwave for 1 minute or in a double boiler over medium heat. Reserve.

In a medium bowl with an electric mixer on medium speed whip the eggs, ricotta, vanilla and lemon zest until well-blended. Alternate adding the flour mixture with the melted butter until the ingredients are incorporated and the batter is smooth. With a rubber spatula, fold in 34 cup of the blueberries, taking care to keep the berries whole. Arrange the remaining 12 cup on the top of the cake and push them down into the batter with your hand.

Bake for 55 to 60 minutes or until a toothpick comes out almost clean. Let rest for 20 minutes on a baking rack.

To prepare the blueberry sauce: Place the blueberries, brown sugar and butter in a saucepan and mix to combine. Cook on medium heat until the blueberries begin to burst and the juice is syrupy, for about 10 minutes. Let cool for about 10 minutes.

When ready to serve, unmold the springform onto a serving platter. Sprinkle the top with confectioners' sugar. Serve warm, at room temperature or cold. Serve the blueberry sauce on the side.

Makes 8 to 10 servings.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.

click me