Grappa Ricotta Cheesecake with Blueberry Grappa Sauce
10-12 serves |2 hours | Easy
Butter and flour as needed 8 ounces cream cheese, at room temperature 1-1/3 cups sugar 2 pounds whole milk ricotta 6 large eggs 1/3 cup cornstarch 1 tablespoon freshly grated orange zest 2 teaspoons freshly grated lemon zest 1/3 cup Grappa 1 teaspoon vanilla 4 cups fresh or frozen blueberries 3 to 4 tablespoons sugar 1/2 cup plus 2 tablespoons water 1 tablespoons cornstarch 2 – 3 tablespoons Grappa
Preheat the oven to 350°F.
Butter a 9-inch springform pan. Dust the pan with flour and tap out the excess. Place the pan on large square of aluminum foil. Fold the foil tightly around the pan so that water cannot enter. Have ready a baking pan large enough to hold the springform.
In an electric mixer, beat the cream cheese and sugar until light. Add the ricotta and beat for several minutes until smooth. Add the eggs one at a time, beating after each addition. Add the cornstarch, orange and lemon zest, Grappa and vanilla and beat until well blended.
Pour the batter into the prepared pan. Place the springform in a large roasting pan and place it on the middle rack of the oven. Carefully pour hot water to come to a depth of 1 inch into the roasting pan. Bake for 1 hour and 20 to 30 minutes or until the top is golden and the cake is set, but still slightly jiggly in the center.
Turn off the oven but leave the cake to cool for 30 minutes. Remove the cake from the oven. Cool to room temperature, then cover and refrigerate several hours or overnight.
In a small saucepan, combine the berries, sugar and 1/2 cup water. Bring to a simmer and cook, stirring, until the sugar dissolves.
Stir together the cornstarch and 2 tablespoons water. Pour the mixture into the simmering berries and cook, stirring until thickened and the sauce is clear, about one minute. Pour the mixture into a bowl. Stir in the Grappa. Cover and chill.