Ricotta Cheesecake with Fresh Blueberries
 
Ingredients
  • 24 gingersnap cookies (168 grams)
  • ¾ cup plus 2 tablespoons (123 grams) roasted salted shelled pistachios
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted
  • 16 ounces (454 grams) cream cheese, room temperature
  • 1 cup (200 grams) granulated sugar
  • 3 tablespoons (24 grams) cornstarch
  • 12 ounces (340 grams) ricotta cheese, room temperature
  • ½ cup (120 grams) heavy whipping cream, room temperature
  • 1 tablespoon (4 grams) lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • 1½ teaspoons (6 grams) vanilla extract
  • 4 large eggs (200 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2 cups (292 grams) fresh blueberries
  • 1 tablespoon (20 grams) apple jelly, melted
Instructions
  1. Spray a 9-inch springform pan* with baking spray with flour; line bottom of pan with parchment paper.
  2. In the work bowl of a food processor, place gingersnaps, pistachios, and salt; process until finely ground. Add melted butter, pulsing until combined. Press mixture into bottom and halfway up sides of prepared pan.
  3. Position broiling pan on lower oven rack; place prepared springform pan on top. Set SHARP Superheated Steam Countertop Oven (SSC0586DS) to Bake/Reheat/Select/325°F/Select/8 minutes/Start.
  4. Bake for 8 minutes. Remove from oven. Let cool completely on a wire rack. Spray sides with baking spray with flour. Refill oven’s water tank to MAX mark.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until very creamy and smooth, about 2 minutes, stopping to scrape sides of bowl.
  6. In a small bowl, whisk together granulated sugar and cornstarch. Add sugar mixture and ricotta to cream cheese, beating until smooth, about 30 seconds. Beat in cream, lemon zest and juice, and vanilla. Add eggs and egg yolk, one at a time, beating just until combined and yellow disappears, stopping to scrape sides of bowl. Pour filling into prepared crust. Place springform pan on broiling pan; set on lower oven rack.
  7. Set SHARP Superheated Steam Countertop Oven (SSC0586DS) to Bake/Reheat/300°F/Select/60 minutes/Start.
  8. Bake for 1 hour. (An instant-read thermometer inserted in center should register 150°F [66°C] to 155°F [68°C].)
  9. Turn oven off, and leave cheesecake in oven with door closed for 2 hours. Remove from oven, and refrigerate overnight, loosely covering with foil when cheesecake is completely cool.
  10. In a medium bowl, toss together blueberries and melted jelly to coat. Pat surface of cheesecake with a paper towel, and arrange blueberry mixture on top.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/benefits-baking-sharps-super-steam-technology/