Preheat oven to 320 degrees F (160 degrees C).
Process the Amaretti Biscuits (200 gram) in a food process, and slowly add the Unsalted Butter (100 gram),
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 (90 gram), Cream Cheese (250 gram), zest of the Lemon (1) , and Ricotta Cheese (250 gram). Stir until creamy.
Scrape the side of the bowl and while mixing on low speed, add one Egg (2) at the time, scraping the sides of the bowl in between the 2 eggs. Next add Salt (1 pinch), All-Purpose Flour (3 tablespoon), 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 (20 gram), Granulated Sugar (30 gram), and Fresh Blueberries (50 gram) 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.