Categories: Desserts
Ingredients
- 8 oz graham crackers
- 6 tbsp butter, melted
- 12 oz ricotta, drained
- 2- 8 oz packages light cream cheese, softened
- 3/4 cup + 2 tbsp sugar
- Grated zest and juice of 1 lemon
- 3 eggs
- 16 oz bag frozen blueberries
Directions
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Preheat the oven to 350. Cover the outside of a 9" springform pan with a layer of foil.
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Grind the graham crackers in a food processor. Add the melted butter and whiz again for a few seconds. Pour the crumb mixture over the bottom of the pan and use a measuring cup to press them firmly into the pan. Bake for about 15 minutes, until the crust is a deep brown shade.
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Blend the ricotta, cream cheese, 3/4 cup sugar, and lemon zest in the clean food processor until smooth, stopping occasionally to scrape down the sides of the bowl. Add the eggs and pulse just until blended.
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Pour the cheese mixture over the crust in the pan. Place the pan in a baking dish. Pour enough hot water into the dish to come halfway up the sides of the pan.
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Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaking, about 1 hr. Cool for an hour on the counter, then refrigerate until the cheesecake is cold, at least 4 hours.
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When the cheesecake is ready to be cut, combine the blueberries, lemon juice, and 2 tbsp sugar in a saucepan. Simmer 5-7 minutes, until the blueberries begin to pop and become syrupy. Cut the cake into wedges and serve with a generous scoop of the blueberries over the top.