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This light and delicious cheesecake showcases some of the best of BC featuring local blueberries, eggs and dairy! The addition of ricotta (especially when paired with marscapone) gives it a lighter, more European flair than your classic baked cheesecakes.
You can also make this cheesecake with well-drained homemade ricotta. However, for store-bought ricotta be sure to use a brand without binding agents (e.g. xanthan gum), as these can interfere with the baking process. Note that after very thorough draining, 425 grams of fresh ricotta (used in this recipe) weighs about 380 g (13.5 oz). If your ricotta is a bit wetter, you may need to increase your baking time somewhat.
Mascarpone vs. Cream Cheese
Either cheese can be used here with little difference to the baking process. Mascarpone is smoother and softer, and thus easier to mix. Cream cheese can be a bit chunkier, but still fairly simple to use. Baking differences are negligible. When made with cream cheese, the cake is tangier tasting – akin to a much lighter New York style. When made with mascarpone, the cake is soft and ‘cakier,’ with a more central-European taste (think German, Hungarian, and Italian cheesecakes).
Blueberries & Sugar
The actual amount of sugar you need here depends on both your personal tastes and the tartness of your blueberries. Our blueberries were particularly tart, so a bit of extra sugar was needed (especially given the fact that all the lemon juice further amps up that tartness). You could start with two tablespoons and work your way up.
Tapioca starch is ideal for making pies and fruit sauces, as it thickens without adding opacity or any gritty texture. If you don’t have it, you can substitute a similar quantity of cornstarch or potato starch.