Recipe makes one 11 inch tart
2 cups snickerdoodle crumbs
1 1/2 cup toasted pecan crumble (about 6 ounces whole)
1 stick butter, melted
Note: This is a basic crumb crust. You can substitute any crunchy cookie or graham crackers or any nuts or no nuts, whatever you have on hand. Gingersnaps would be a nice twist. I used snickerdoodles because I had some leftover in the cookie jar. The drier the cookie, the crunchier the crust!
Ricotta Cheesecake Filling:
8 oz. cream cheese at room temp
1 cup ricotta
1/2 cup sugar
1/2 tsp vanilla
1 lemon, zested
Note: If you don’t have ricotta you may use goat cheese or all cream cheese for the filling.
4 cups blueberries
1/2 cup and 2 Tbsp water, divided
2 Tbsp cornstarch
1/2 cup sugar
2 tsp lemon juice
Note: It is blueberry season here in Maine so I used wild blueberries. If you do not have access to wild blueberries, store bought or cultivated will work just fine.
Preheat oven to 350 F.
Toast pecans in oven for 4-5 minutes. Allow to cool.
Smash or crumble Snickerdoodle cookies and place in food processor. Pulse until you have a fine crumb.
Press crust into tart pan evenly, working from the center out. I find a straight sided cylindrical object with a flat bottom works well for this. I like to use my one cup measure. You may have a little extra crumb leftover.
Remove from oven and lower temperature to 325 F.
Allow to cool while you prepare the filling.
Combine cream cheese, ricotta and sugar in a stand mixer fitted with the paddle attachment. Mix on low until completely combined. Scrape down bowl with a rubber spatula. While mixing on low, add eggs, one at a time, adding the next egg after the first is completely combined. Scrape down bowl with a rubber spatula. Add vanilla extract and lemon zest and mix on low until combined. Scrape down bowl with a rubber spatula.
Pour filling into crust and bake on a sheet pan for 30 minutes, rotating at 15 minutes.
Meanwhile, prepare the topping.
Combine 1 cup blueberries with 1/2 cup water in a pot and bring to a boil.
Whisk cornstarch slurry into pot and cook while whisking for several minutes over medium heat, being careful not to burn.
Fold in remaining 3 cups blueberries until well coated and remove from heat.
Remove tart from oven and pour 3/4 of the blueberry topping into the center. Gently spread to the edge of the crust on all sides, adding more topping if necessary. You may have a small amount of topping left over.