Lemon Ricotta Cheesecake Recipe

If you are interested in making your own version of this cheesecake give it a go (here is my attempt at giving you the recipe I used, although I tend to eyeball things, so not quite sure about the measurements)!  It is flexible so feel free to experiment...and the plain lemon with no blueberries is also good, especially along with fresh strawberries or raspberries.

Base
1 package of plain biscuits/graham crackers
1/4 cup almond meal
1 Tablespoon lemon juice
Lemon Zest
125g Butter (1/2 cup) melted

I used my food processor to grind up the dry ingredients and then add the wet ones.  Press into a springform pan, I put baking paper down first but you don't have to.  Bake on 375F / 180C for about 10minutes.

Filling
2 packages of cream cheese (16oz/500g) (room temp)
1 250g/8oz container of Ricotta
3 eggs (room temp)
1 1/4 cups sugar
Juice from 2 lemons
Zest from 2 lemons

Mix the cream cheese and ricotta until smooth, mix until creamy and then slowly mix in the lemon juice and zest.  Finally add eggs one at a time and mix until smooth.  Pour the filling into the base.

Blueberry Swirl
3/4 cups frozen blueberries
2 Tablespoons of sugar

Heat the blueberries (you could also use fresh ones) in a small pan with sugar until juicy and warm.  Then uses a mixer to chop and mush the blueberries to make a compote.  Dollop 4 blobs of blueberry mixture onto cheesecake filling and use a knife or skewers to swirl around.

Bake cheesecake at 160C/ 325F for about an hour and ten minutes or until set.  Allow to cool and then chill, probably best if chilled overnight.

If you want to do a glaze you can just do a thin layer of whip cream or use sour cream.  I blend the two add a bit of lemon juice and some confectionary/icing sugar.  You can spread this on once the cheesecake is completely cooled and top with fresh blueberries and lemon zest for added decor!  Enjoy...and if I forgot something don't hesitate to ask!