Lemon-Blueberry Ricotta Cheesecake From Rach's Sister Maria

For the cheesecake, position a rack in the lower third of the oven and preheat to 350˚F

In a strainer set over a bowl, drain the ricotta for 1 hour

Let the remaining cheesecake ingredients come to room temperature

Discard any liquid at the bottom of the bowl and push the ricotta through the strainer into the bowl of a standing mixer fitted with a paddle attachment

Add sugar and cream cheese, then mix on medium speed until smooth and creamy, about 3 minutes

Add eggs, lemon zest and juice, and mix on low until just combined

Add corn starch and flour and mix on low until just combined

Using a rubber spatula, fold in sour cream until just combined

Pour mixture into a lightly greased 7-inch springform pan and even out the top

Press about ¾ cup blueberries into the top of the batter so they are submerged about halfway

Bake in the lower third of the oven for 50 minutes, then turn the oven off and leave the door closed

After 10 minutes, crack the oven door open and leave the cake in the oven to cool completely, then refrigerate the cheesecake in the pan

Meanwhile, for the sauce, whisk sugar and corn starch in a small saucepan over medium heat, then slowly whisk in the boiling water

Stir until smooth and thickened, about 5 minutes; do not boil

Add lemon zest, juice and salt, and stir another 30 seconds until combined and thickened even more

Remove the pan from the heat and stir in butter to combine

Pour sauce into a bowl, let cool to room temperature and then refrigerate until ready to serve

When ready to serve, remove the sides of the springform pan

Spoon some sauce over the cheesecake and cover the cake with about 1 cup blueberries

(The sauce will hold the berries in place

) Serve each slice drizzled with more sauce and topped with more berries