Traditional cheesecake recipe with a sweet amaretto cookie crust and caramelized blueberries and whipping cream topping.
Author: The Fit Mediterranean
, zested, juiced
or Corn Starch
Preheat oven to 320 degrees F (160 degrees C).
Amaretti Biscuits (7 oz)
in a food process, and slowly add the
Unsalted Butter (1/2 cup)
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
In a bowl of your electric mixer, place
Granulated Sugar (1/2 cup)
Cream Cheese (1 cup)
, zest of the
Ricotta Cheese (1 cup)
. Stir until creamy.
Scrape the side of the bowl and while mixing on low speed, add one
at the time, scraping the sides of the bowl in between the 2 eggs. Next add
Salt (1 pinch)
All-Purpose Flour (3 Tbsp)
, and lemon juice.
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.
Meanwhile in a skillet, cook
Water (0.5 oz)
Granulated Sugar (2 Tbsp)
Fresh Blueberries (1/3 cup)
for 3-5 minutes. Set aside and let them cool down.
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.
Nutrition Per Serving
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