Blueberry ricotta cake

Blueberry ricotta cake

Summertime! The time of berry diversity is already in full swing. Strawberries, raspberries, blackberries, currants and co. are literally waiting for us to make something delicious out of them. That's what Jessi thought of Jessis Schlemmerkitchen and  organized a berry blog parade . Of course there were a   lot of Foodies on the topic # Beer Summer2019 and so nice ideas came together again, which I linked to you at the end of the article.

I brought you a berry cheese cake, one with ricotta and blueberries to be exact. And since summertime, when things are going well, also brings warm temperatures, at the same time the desire to spend hours in the kitchen decreases. Although this cake takes its time in the oven, but since you do not necessarily stand by it, but it can meanwhile make yourself comfortable on the terrace with an iced coffee or a cold lemonade πŸ˜‰. The preparation, however, is really fix.

Blueberry ricotta cake

For the biscuit base, you crush the biscuits in the blender (or in a freezer bag with a rolling pin), mix the crumbs with melted butter, put everything in a springform mold and press it firmly to the ground and the edge.

Then you just mix all the ingredients (except for the blueberries) for the filling and give them also in the Springform.

Now you just spread the blueberries on the filling and push them into the filling.

Well, and the shape moves for about 70 minutes in the oven. Time to enjoy your cold drink.

Before serving, the cooled cake is generously topped with fresh blueberries. What looks like the gross motor attempt of a decoration, has quite a meaning. Because the mix of creamy cheesecake on biscuit bottom with the baked blueberries and the crisp, fresh berries on top make the cake. Simple but good πŸ˜‰.

Blueberry ricotta cake

I think so, cheesecake is always going! Especially at the already almost tropical temperatures of the weekend, you can enjoy this cake in a shady spot in the garden, without having to worry that cream, cream and co. flow within minutes ....

On the blog, there are of course already tons of recipes with berries of all kinds. If you do not want to commit to a variety, for example, I have the no-bake-berry cake with vanilla pudding and the  berry mix cake in the program. I have already prepared both of these many times and they have always been approved πŸ˜‰.

For the biscuit bottom

  • 300 g oat or butter biscuits
  • 200 g butter
  • For covering
  • 800 g ricotta
  • 1 tsp vanilla extract
  • 100 g of sugar

Abrasion and juice of an organic lemon

  • 4 eggs
  • 100 ml of cream
  • 2 tablespoons cornstarch
  • 3 tablespoons grated coconut


  • 500 g fresh blueberries


  1. Preheat the oven to top / bottom heat 160 ° C.
  2. Cover the bottom of a springform pan (24 cm Ø) with baking paper.
  3. Chop the cookies in a blender (or in a freezer bag with a rolling pin). Melt the butter, mix well with the biscuit crumbs and fill in springform. Press the mass on the bottom and edge. Park in the refrigerator until further processing.
  4. Read, wash and dry the blueberries.
  5. Drain the cheese well and stir well with the other filling ingredients. Add the mass to the filling and add about 350 g of blueberries to it and lightly press in (some lower others only lightly).
  6. Bake in the middle of the oven for about 70 minutes, if necessary, cover the last 10 minutes so that the surface does not become too dark. Then cool in the mold.
  7. Remove the cooled cake from the mold, place it on a cake plate and decorate it centered with the remaining blueberries.


  • Works also with other berries.


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