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.

Lemon Blueberry Cheesecake

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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

2 cups

Amaretti Biscuits

1/2 cup

Unsalted Butter, melted

Filling

2

Medium 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 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

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 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), 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 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.

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