Lemon Blueberry Cheesecake

13 INGREDIENTS • 8 STEPS • 1HR 20MINS

Lemon Blueberry Cheesecake

Recipe

Traditional cheesecake recipe with a sweet amaretto cookie crust and caramelized blueberries and whipping cream topping.

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Lemon Blueberry Cheesecake

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Traditional cheesecake recipe with a sweet amaretto cookie crust and caramelized blueberries and whipping cream topping.

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

1HR 20MINS

Total Time

$1.96

Cost Per Serving

Ingredients

Servings

8

us / metric

Crust

2 cups

Amaretti Biscuits

1/2 cup

Unsalted Butter, melted

Filling

2

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Medium Eggland's Best Classic Eggs

1 cup

Ricotta Cheese

1 cup

Cream Cheese

1

Large Lemon, zested, juiced

3 Tbsp

All-Purpose Flour

or Corn Starch

1 pinch

1/2 cup

Granulated Sugar

Topping

1/3 cup

Fresh Blueberry

0.5 oz

Water

2 1/3 Tbsp

Granulated Sugar

to taste

Whipped Cream

Nutrition Per Serving

VIEW ALL

Calories

430

Fat

29.0 g

Protein

7.2 g

Carbs

36.6 g

Love This Recipe?

Lemon Blueberry Cheesecake

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking Instructions

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step 1

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

step 2

Process the Amaretti Biscuits (2 cups) in a food process, and slowly add the Unsalted Butter (1/2 cup),

step 2 Process the Amaretti Biscuits (2 cups) in a food process, and slowly add the Unsalted Butter (1/2 cup),

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 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 (1/2 cup), Cream Cheese (1 cup), zest of the Lemon (1) , and Ricotta Cheese (1 cup). Stir until creamy.

step 4 In a bowl of your electric mixer, place Granulated Sugar (1/2 cup), Cream Cheese (1 cup), zest of the Lemon (1) , and Ricotta Cheese (1 cup). Stir until creamy.

step 5

Scrape the side of the bowl and while mixing on low speed, add one Eggland's Best Classic Eggs (2) 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.

step 5 Scrape the side of the bowl and while mixing on low speed, add one Eggland's Best Classic Eggs (2) 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.

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 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 (0.5 oz), Granulated Sugar (2 1/3 Tbsp), and Fresh Blueberry (1/3 cup) for 3-5 minutes. Set aside and let them cool down.

step 7 Meanwhile in a skillet, cook Water (0.5 oz), Granulated Sugar (2 1/3 Tbsp), and Fresh Blueberry (1/3 cup) 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.

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.

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