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Lemon Blueberry Cheesecake
Recipe

13 INGREDIENTS • 8 STEPS • 1HR 20MINS

Lemon Blueberry Cheesecake

Traditional cheesecake recipe with a sweet amaretto cookie crust and caramelized blueberries and whipping cream topping.
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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/
Traditional cheesecake recipe with a sweet amaretto cookie crust and caramelized blueberries and whipping cream topping.
1HR 20MINS
Total Time
$1.96
Cost Per Serving
Ingredients
Servings
8
US / Metric
Crust
Amaretti Biscuits
2 cups
Amaretti Biscuits
Unsalted Butter
1/2 cup
Filling
Egg
2
Medium Eggs
Ricotta Cheese
1 cup
Ricotta Cheese
Cream Cheese
1 cup
Philadelphia Original Soft Cheese
Lemon
1
Large Lemon, zested, juiced
All-Purpose Flour
3 Tbsp
All-Purpose Flour
or Corn Starch
Salt
1 pinch
Topping
Water
0.5 oz
Water
Whipped Cream
to taste
Whipped Cream
Nutrition Per Serving
VIEW ALL
Calories
430
Fat
29.0 g
Protein
7.2 g
Carbs
36.6 g
Add to plan
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Lemon Blueberry Cheesecake
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author_avatar
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 InstructionsHide images
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), Philadelphia Original Soft 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), Philadelphia Original Soft 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 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 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 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 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.
Tags
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American
Shellfish-Free
Vegetarian
Dessert
Summer
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