It's not a secret that blueberries and cheesecake in any form, even no-bake, go wonderfully together for a summer dessert. I'm going to make this dessert again tomorrow using blueberries, raspberries and sliced strawberries on top, just to change things up for the holiday weekend. My refrigerator is packed with food and just now we decided to drive out to the coast, Point Reyes area, for lunch. Of course my husband wants seafood when I have beef and chicken in our fridge, such is life in our Bay Area suburban bubble. Just a quick note on this recipe from the NYT, I love using Bellwether Farms Basket Ricotta made in Petaluma, maybe we will wave to them on our drive out to the coast. The recipe calls for 1 cup of ricotta so you have some leftover to use in pasta or wherever your creative mind takes you, it's wonderful delicious stuff. ps, I like sweet desserts so when a recipe calls for the possibility to increase sugar -nine times out of ten I increase that sugar...