Traditional cheesecake recipe with a sweet amaretto cookie crust and caramelized blueberries and whipping cream topping.
Nothing healthy, no gluten-free, dairy-free or vegan in this recipe, but lots of butter, sugar, dairy and eggs! Sometimes we also need that!
A sweet cheesecake with a refreshing lemon flavor decorated with blueberry and cream. Could it get any better than this?
Read the recipe to find out what makes this cheesecake even more special! 🙂
Ingredients (8 inch cake):
for the crust
- 200 g amaretto cookies
- 100 g unsalted butter
for the filling
- 2 whole medium eggs
- 250 g ricotta cheese
- 250 g creamcheese
- zest of 1 lemon
- juice of 1 large lemon
- 3 tbsp flour or cornstarch
- a pinch of salt
- 90 g sugar
for the topping
- 50 g fresh blueberries
- 20 g water
- 30 g sugar
- whipping cream
This cheesecake crust is special, because it is made using amaretto cookies!
As for all type of cheesecake crust, you need to process the cookies in a food processor and slowly add the melted butter
Press the mixture at the bottom and side of a spring form cake which you have lined with parchment paper. Refrigerate the crust for 30 min while you move on to make the filling
In a bowl of your electric mixer place sugar, cream cheese, lemon zest and ricotta cheese. Stir until creamy.
Scrape the side of the bowl and while mixing on low speed add one egg at the time, scraping the sides of the bowl in between the 2 eggs. Next add salt, flour and lemon juice.
Pour the filling into the chilled crust and bake in pre-heated oven at 160c for 40-50 min
Let the cake cool down completely then refrigerate it for a few hours.
Meanwhile in a skillet cook water, sugar and blueberries for 3-5 min.
Set aside and let them cool down.
Pour the blueberries in the centre of the cheesecake and decorate the edges with whipped cream.
Keep refrigerated until ready to serve.