Ingredients:
8 oz graham crackers
6 Tbsp butter, melted
1 container (12 oz) part-skim ricotta, drained
2 packages (8oz each) light cream cheese, softened
3/4 cup + 2 Tbsp sugar
grated zest and juice of 1 lemon
3 eggs
1 bag (16oz) of frozen blueberries
How to make it:
1. Preheat the oven to 350F. Cover the outside of a 9" springform pan with a layer of aluminum foil. MAKE SURE THE FOIL COMES WELL OVER THE TOP OF THE PAN, OTHERWISE IT WILL LEAK!
2. Grind the graham crackers in a plastic bag and then mix together in a bowl with the butter. Pour the crumb mixture over the bottom of the springform pan and press firmly to pack. Bake about 15 minutes, until the crust if a deep brown shade.
3. Blend the ricotta, cream cheese, 3/4 cup sugar, and lemon zest in a food processor until smooth, stopping occasionally to scrape down the sides. Add the eggs and pulse until just blended.
4. Pour the cheese mixture over the crust in the pan. Place the springform pan in a baking dish. Pour enough hot water into the dish to come halfway up the sides of the springform pan.
5. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour. Cool for an hour on the counter the refrigerate for at least 4 hours.
6. When the cheesecake is ready to be cut, combine the blueberries, lemon juice, and 2 Tbsp sugar is a saucepan. Simmer 5-7 minutes, until the blueberries begin to pop and become syrupy. Cut the cake into wedges and serve with a generous scoop of blueberries over the top. Enjoy!
Jason and Beth's Rating: 8/10
Nutrition:
340 calories (versus The Cheesecake Factory's 704)
16g fat (9g saturated)
100mg cholesterol
500mg sodium
40g carbohydrates
2g fiber
23g sugar
10g protein
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