A luxuriously creamy twist on a classic dessert! This Ricotta Cheesecake combines velvety ricotta and cream cheese for a light, luscious texture—perfectly complemented by the sweet, fruity flavor of Lesley Elizabeth’s Blueberry Honey Sugar. The result is a cheesecake that’s elegant, refreshing, and irresistibly smooth, ideal for holidays, brunches, or anytime you’re craving a bakery-worthy treat at home.
Ricotta Cheesecake
Serves: 8–10
Cake:
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30 ounces whole-milk ricotta cheese
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1 tablespoon unsalted butter, room temperature
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1 tablespoon + 1 cup white sugar, divided
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3 tablespoons graham cracker crumbs
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16 ounces cream cheese, room temperature, cut into cubes
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2 large eggs
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2 tablespoons flour
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1 tablespoon fresh lemon juice
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2½ teaspoons lemon zest
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2 teaspoons vanilla extract
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⅛ teaspoon kosher salt
Glaze:
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¾ cup Lesley Elizabeth Blueberry Honey Sugar
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¾ cup water
Instructions:
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Place ricotta in a fine mesh strainer set over a bowl. Drain for 30 minutes.
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Preheat oven to 350°F and arrange a rack in the lower third. Grease an 8” springform pan (2½-inch high sides) with butter. Combine 1 tablespoon sugar with graham cracker crumbs and coat the pan, tapping out any excess.
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Transfer drained ricotta to a food processor and purée for 15 seconds. Scrape down the sides and purée until smooth. Add cream cheese and continue blending until fully incorporated.
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Add the remaining sugar, eggs, flour, lemon juice, zest, vanilla, and salt. Process until smooth, about 30 seconds, scraping down as needed. Pour batter into prepared pan.
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Bake for about 90 minutes, until golden brown and just set. Cool on a rack (the cake will fall slightly). Refrigerate uncovered until cool, about 3 hours, then cover and chill overnight.
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To make the glaze, bring Blueberry Honey Sugar and water to a boil in a small pan, stirring constantly until thickened to your liking. Cool slightly, pour over cheesecake, and refrigerate until ready to serve.
Optional: For extra fruity flair, cook down fresh or frozen blueberries in the sugar glaze mixture before topping the cheesecake.
Why Use Blueberry Honey Sugar?
Our Blueberry Honey Sugar adds a naturally sweet, floral-fruity depth that enhances the creamy richness of the cheesecake without overpowering it. The subtle honey undertones pair beautifully with citrus and vanilla, making it a perfect choice for cheesecakes, glazes, frostings, or even stirred into tea for a gourmet touch.
Tips & Variations:
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For a lighter texture, drain the ricotta overnight in the refrigerator.
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Swap in Cranberry Pomegranate Sugar or Maple Bacon Sugar for a festive flavor twist.
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Top with whipped cream and fresh berries for a picture-perfect presentation.
Looking for more sweet inspiration featuring our infused sugars? Browse the full Lesley Elizabeth Recipe Collection for more delicious inspiration!