Ricotta Cheesecake with Fresh Blueberries
 
Makes 1 (9-inch) cake
Ingredients
  • 24 gingersnap cookies (168 grams)
  • 1 cup (121 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 (3 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. Set SHARP SuperSteam+TM Built-In Wall Oven (SSC2489DS) to Convection Bake/325°F/Preheat/1 Tray/8 minutes/Start. (See Note.)
  4. Bake for 8 minutes. Let cool completely on a wire rack.
  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, 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. Beat in cream, lemon zest and juice, and vanilla. Add eggs and egg yolk, one at a time, beating just until combined after each addition and stopping to scrape sides of bowl. Pour filling into prepared crust. Cover top of prepared pan tightly with plastic wrap** and then foil, pressing to seal.
  7. Set SHARP SuperSteam+TM Built-In Wall Oven (SSC2489DS) to Steam Bake/ Water Bath/275°F/1 hour and 15 minutes.
  8. Bake for 1 hour and 15 minutes. Turn oven off, and leave cheesecake in oven with door closed until completely cool, 2 hours. (Leave cheesecake wrapped in plastic wrap and foil.) Remove from oven, and refrigerate overnight.
  9. In a medium bowl, toss together blueberries and melted jelly to coat. Pat surface of cheesecake with a paper towel before serving, and arrange blueberry mixture on cheesecake.
Notes
*Be sure to use a springform pan that does not have an extra-wide base, as it may not fit properly in the oven.

**We used Stretch-Tite Premium Plastic Food Wrap, a thicker, high-quality BPA-free plastic wrap.

Note: To bake in a traditional oven: Omit use of plastic wrap and foil. Preheat oven to 350°F (180°C). Bake crust until set, about 8 minutes. Let cool for 15 minutes. Reduce oven temperature to 325°F (170°C). Pour filling into prepared crust. Bake until set around edges but slightly jiggly in center, 55 minutes to 1 hour. Turn oven off, and leave cheesecake in oven with door closed until completely cool, 3 to 4 hours. Cover and refrigerate overnight.

PRO TIPS: Two secrets to a crack-free cheesecake: First, have all your ingredients at room temperature. Second, don’t rush to chill your cheesecake; let cool slowly and completely before refrigerating. A chilled cheesecake can be frozen for up to 1 month.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/benefits-baking-sharps-super-steam-technology/