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Chef Roger's Cheesecake with Blueberry Topping

Kraft Memeber Recipe
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Makes: 10" cheesecake - serves 10-12 Total Time: 1 hr 30 min
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.
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