Chef Roger's Cheesecake with Blueberry Topping
Makes:
10" cheesecake - serves 10-12
Total Time:
1 hr 30 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 3/4 lb. (12 oz.) ricotta cheese
- 3/4 lb. (12 oz.) cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 Tbsp. lemon juice
- 1/2 tsp. vanilla
- 2 1/2 Tbsp. flour
- 2 1/2 Tbsp. cornstarch
- 1/4 cup melted butter
- 1 cup sour cream
- 1 pie crust
- Blueberry Topping:
- 1 pint blueberries
- 1 lemon, zested & juiced
- 1 Tbsp. sugar
make it
Preheat oven to 300 degrees F. Add ingredients to mixer bowl and blend after each, as follows:
Blend ricotta & cream cheese with mixer,
Add sugar,
Add eggs,
Add lemon juice & vanilla,
Mix flour & cornstarch together and then blend into mixture,
Add melted butter,
Add sour cream,
Use any crust - Chef recommends graham cracker. Pour filling into pan and bake until center is set - don't overbake - approx. 45-60 min.
Blueberry Topping: In small saucepan add all the ingredients and simmer over med. heat for 5 min. or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Notes
Springform pan - precook crust slightly first.
Regular pie pan - not necessary to precook.
