Blueberry Italian Cheesecake
An Italian-style cheesecake made with ricotta cheese in a graham cracker crust served with fresh blueberries.
1 1/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter or margarine, melted
5 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
2 (15-ounce) containers whole milk ricotta cheese
2 cups fresh blueberries for accompaniment
Fresh mint leaves for garnish (optional)
- For Crust: In medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly on bottom of a 9-inch springform or false-bottom cake pan.
- For Filling: In a large mixing bowl, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour, mace and nutmeg, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries. Pour into prepared pan and place pan on a baking sheet.
- Bake in a preheated 350°F (175°C) oven about 1 hour and 15 minutes or until center is almost set. Turn off heat. Keep cake in oven 20 more minutes. Cool on rack. Chill several hours or overnight.
- When ready to serve, run knife around edge of pan to loosen cake. Remove sides of pan. Garnish top with fresh blueberries and mint leaves, if desired.
Makes 8 to 10 servings.