Ricotta Cheesecake with Warm Blueberries
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 421.7
- Total Fat: 29.4 g
- Cholesterol: 134.6 mg
- Sodium: 336.3 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 1.5 g
- Protein: 10.9 g
View full nutritional breakdown of Ricotta Cheesecake with Warm Blueberries calories by ingredient
Number of Servings: 10
Ingredients
-
8oz. graham crackers
6 Tbsp (3/4 stick) Butter, melted
1 container (12 oz) part skim ricotta, drained
2 packages (8oz each) light cream cheese, softened
3/4 cut + 2 Tbsp sugar
Grated zest and juice of 1 lemon
3 eggs
1 bag (16 oz) frozen blueberries
Directions
Preheat the oven to 350.
Grind the graham crackers in a food processor. Add the melted butter and mix again for a few seconds. Pour the crumb mixture over the botton 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.
Blend the ricotta, cream cheese, 3/4 cup sugar, and lemon zest . Add the eggs and mix just until blended.
Pour the cheese mixture over the crust in the pan. Bake until the cheesecake is golden and the center of the cake moves slightly with the pan is gently shaken, about 1 hour.
Cool for an hour on the counter, the refrigerate until the cheesecake is cold at least 4 hours.
When the cheesecake is ready to be cut combine the blueberries, lemon juice and 2 tablespoons sugar in a saucepan. Simmer 5 to 7 minutes until the blueberries begin to pop and become syrupy. Cut the cake into wedges and serve with a scoop of the blueberries.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user RSHORT71.
Grind the graham crackers in a food processor. Add the melted butter and mix again for a few seconds. Pour the crumb mixture over the botton 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.
Blend the ricotta, cream cheese, 3/4 cup sugar, and lemon zest . Add the eggs and mix just until blended.
Pour the cheese mixture over the crust in the pan. Bake until the cheesecake is golden and the center of the cake moves slightly with the pan is gently shaken, about 1 hour.
Cool for an hour on the counter, the refrigerate until the cheesecake is cold at least 4 hours.
When the cheesecake is ready to be cut combine the blueberries, lemon juice and 2 tablespoons sugar in a saucepan. Simmer 5 to 7 minutes until the blueberries begin to pop and become syrupy. Cut the cake into wedges and serve with a scoop of the blueberries.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user RSHORT71.
