Boasting richness from both cream cheese and ricotta cheese, these splendid miniature cheesecakes possess a scrumptious gingersnap cookie crust for the base and an elegant crown of blueberries. Pictured with our Double Chocolate–Almond Cookies.
Mini Ricotta Cheesecakes with Blueberry Topping
Serves: 24
Ingredients
- 6 ounces gingersnap cookies, approximately 24 cookies
- 1 cup roasted lightly salted shelled pistachios
- 1⁄2 teaspoon fine sea salt
- 1⁄3 cup unsalted butter, melted
- 1 (8-ounce) package cream cheese, room temperature
- 1⁄2 cup granulated sugar
- 1 1⁄2 tablespoons cornstarch
- 8 ounces whole-milk ricotta cheese, room temperature
- 1⁄4 cup heavy whipping cream, room temperature
- 3⁄4 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- Blueberry Topping (recipe follows)
Instructions
- Preheat oven to 325°.
- In the work bowl of a food processor, place gingersnaps, pistachios, and salt; process until finely ground. Add melted butter, pulsing until combined. Press 1 tightly packed tablespoon crumb mixture into bottom of each well of a 24-well mini cheesecake pan with removable bottoms*.
- In a large bowl, beat cream cheese with a mixer at medium-low speed until very creamy and smooth, stopping to scrape sides of bowl as needed.
- In a small bowl, whisk together sugar and cornstarch. Add sugar mixture and ricotta cheese to cream cheese, beating until smooth. Beat in whipping cream and vanilla extract. Add eggs and egg yolk, one at a time, beating just until incorporated and yellow disappears, stopping to scrape down sides of bowl as needed. Place approximately 2 tablespoons filling into each well of prepared pan.
- Bake until set around edges and internal temperature reaches at least 160° when thermometer is inserted into centers, 13 to 15 minutes. Remove from oven, and let cool in pan for 15 to 20 minutes. Gently remove cheesecakes from pans, and place in a covered container. Refrigerate for at least 2 hours.
- Just before serving, top each with 1 to 2 teaspoons Blueberry Topping.
Notes
*We used a Chicago Metallic Mini Cheesecake Pan.
Make-Ahead Tip: Mini Ricotta Cheesecakes can be prepared a day in advance. Top with Blueberry Topping just before serving.
Make-Ahead Tip: Mini Ricotta Cheesecakes can be prepared a day in advance. Top with Blueberry Topping just before serving.
Blueberry Topping
Serves: approximately 1 cup
Ingredients
- 1⁄4 cup granulated sugar
- 1⁄2 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 1⁄2 cups fresh blueberries, divided
Instructions
- In a medium saucepan, whisk together sugar and cornstarch. Whisk in 2 tablespoons water, lemon juice, and 1 cup blueberries. Bring to a boil over medium heat, stirring constantly. Cook until mixture thickens and some blueberries have burst, 5 to 8 minutes. Remove from heat, and stir in remaining 1⁄2 cup blueberries. Let cool completely. Cover and refrigerate for at least 30 minutes or up to overnight before serving.
