Lemon Blueberry Cheesecake

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Crust

200 g

Amaretti Biscuits

100 g

Unsalted Butter , melted

Filling

2

Medium Eggs

250 g

Ricotta Cheese

250 g

Cream Cheese

1

Large Lemon , zested, juiced

25 g

All-Purpose Flour

or Corn Starch

1 pinch

Salt

90 g

Granulated Sugar

Topping

50 g

Fresh Blueberries

20 g

Water

30 g

Granulated Sugar

to taste

Whipped Cream

Cooking Instructions

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Step 1

Preheat oven to 320 degrees F (160 degrees C).

Step 2

Process the Amaretti Biscuits (200 g) in a food process, and slowly add the Unsalted Butter (100 g) ,

Step 3

Press the mixture into the bottom and sides of a spring form cake lined with parchment paper. Refrigerate the crust for 30 minutes while you move on to make the filling

Step 4

In a bowl of your electric mixer, place Granulated Sugar (90 g) , Cream Cheese (250 g) , zest of the Lemon (1) , and Ricotta Cheese (250 g) . Stir until creamy.

Step 5

Scrape the side of the bowl and while mixing on low speed, add one Eggs (2) at the time, scraping the sides of the bowl in between the 2 eggs. Next add Salt (1 pinch) , All-Purpose Flour (25 g) , and lemon juice.

Step 6

Pour the filling into the chilled crust and bake in the pre-heated oven for 40-50 minutes. Let it cool down completely once down, then put in the fridge to let it set.

Step 7

Meanwhile in a skillet, cook Water (20 g) , Granulated Sugar (30 g) , and Fresh Blueberries (50 g) for 3-5 minutes. Set aside and let them cool down.

Step 8

Pour the blueberries in the center of the cheesecake and decorate the edges with Whipped Cream (to taste) , if desired. Keep refrigerated until ready to serve.