- 20 minutes
- 1 hour 15 minutes
This Valentine's Day indulge in a creamy ricotta cheesecake, coated with a blackberry jam and topped with fresh blackberries, raspberries and blueberries.
- In a large bowl, combine the graham cracker crumbs, sugar, and melted butter with a spoon. Line the bottom of a 10-inch spring-form cheesecake pan with several layers of aluminum foil. Place the pan on a half sheet pan.
- Press the crust into the bottom of the pan, working your way slightly up the sides. Set aside.
- In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the sugar with the softened cream cheese. Add the ricotta, eggs, and heavy cream and beat until smooth. Add the vanilla and lemon juice and combine. Scrape the bottom and sides of the bowl with a rubber spatula occasionally.
- Pour the well combined mixture into the prepared cheesecake pan. Place the cheesecake in the oven. Pour warm water around onto the half sheet pan, using caution not to get any water in the cheesecake. This will help the cheesecake cook evenly.
- Bake in a preheated 350 degree F oven for about 1 hour and 15 minutes. Or until the center is set. Start checking the cheesecake at 1 hour. Look at the center of the cheesecake to see if it is done enough. Remove from the oven and let cool completely.
- Slide a thin sharp knife around the outer edges of the cheesecake. Release the springform pan and gently remove from the cheesecake. Remove from the bottom of the pan by sliding a butter knife or thin knife under the cheesecake and gently placing it on a serving tray or dish.
- To prepare the topping, warm the blackberry jam with the water in a small saucepan over medium to low heat. Stirring continuously. Let it cool slightly and spoon over top the cheesecake. Top with fresh berries. Refrigerate for 4 hours or overnight. Refrigerate until serving. Will last for 3-4 days in the refrigerator.