The Ricotta Cheesecake I Wait All Year For. I’m not at the Masseria right now, but every time I think of that place, I can almost taste this cheesecake. It’s served every year at my retreats… a simple ricotta cake that’s become a quiet obsession.

What makes it so special is the texture. It’s not smooth or dense like a New York–style cheesecake. It’s light yet structured, almost airy in parts, with tiny grains of ricotta that give it character. Every forkful has that gentle crumble, not dry, just delicate, the kind of texture that melts slowly on your tongue rather than coating it.

That’s what I love about ricotta. It’s honest. It doesn’t try to be perfect. It carries the flavour of milk and lemon in this subtle, comforting way. When baked, it turns creamy at the center and golden around the edges, a little rustic, a little elegant.

There’s a quiet magic in the way it holds its shape yet still feels soft. Paired with a buttery base and a spoonful of warm, syrupy blueberries on top, it becomes something truly nostalgic, the kind of dessert you don’t rush, you just sit with.

Every year when I return to Puglia, this cheesecake finds its way to the table again. And every time, I’m reminded that simple food, done well, can tell a story better than words ever could.

Topping Ideas to Make It Your Own

At the Masseria, it’s always blueberries, dark, glossy, and just tart enough to cut through the creaminess. But the beauty of this cheesecake is how easily it welcomes other flavours. Depending on the season (or what’s left in your fridge), you can change the topping and it still feels right.

Here are a few of my favourites:

Roasted Strawberries & Balsamic: Roast halved strawberries with a drizzle of balsamic and honey until syrupy, sweet, tangy, and a little jammy.
Figs & Honey: Perfect for late summer. Slice ripe figs, drizzle with honey, and add a few crushed pistachios for texture.
Citrus Curd: A spoonful of lemon or blood orange curd over the top adds brightness and a pop of colour.
Berries & Limoncello Syrup: Warm mixed berries in a splash of limoncello and sugar, it’s simple but feels like a celebration.
Olive Oil & Sea Salt: For something savoury-sweet, skip the fruit and drizzle over a peppery olive oil with a pinch of flaky salt, surprisingly elegant.

Every version feels a little different, but the base remains the same: ricotta, lemon, and that rustic charm you can only get from imperfection.

Blueberry Baked Ricotta Cheesecake

Serves: 4-6
Prep Time: 20 minutes (+ draining & chilling)
Cook Time: 55–65 minutes

Ingredients:

Base (rustic biscuit crust):

250g digestive biscuits or amaretti
120g melted butter
2 tbsp sugar
Pinch of salt

Filling:

1kg ricotta (drained overnight in a sieve lined with muslin)
100g mascarpone (optional, adds richness without losing that grainy ricotta texture)
3/4 cup caster sugar
3 eggs
Zest of 1 lemon
1 tsp vanilla extract
2 tbsp plain flour
Pinch of salt

Topping:

300g blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornflour mixed with 1 tbsp water

Method:

Base: Preheat oven to 170°C (fan). Blitz biscuits into fine crumbs, mix with melted butter, sugar, and salt. Press firmly into a lined 22cm springform pan. Bake for 10 mins, then cool.
Filling: Whisk ricotta, mascarpone (if using), and sugar until combined, but don’t overmix. You want it slightly textured, not whipped smooth. Add eggs one at a time, then zest, vanilla, flour, and salt. Pour over crust.
Bake: 160°C for 55–65 mins, until golden around the edges and slightly set in the center (it will firm up as it cools).
Cool: Let cool in oven with the door slightly open, then refrigerate for at least 4 hours (or overnight).
Topping: Simmer blueberries, sugar, and lemon juice for 5 mins, then add cornflour slurry. Stir until glossy and slightly thickened. Cool fully before spooning over cheesecake.

Cooking Notes

The ricotta is the hero, don’t blend it smooth. Just gently fold ingredients together.
Using mascarpone keeps it luscious but still grainy.
You can replace the biscuit base with a shortcrust pastry for an even more authentic Italian farmhouse feel.