Lemon Ricotta Tart / Cheesecake

LEMON RICOTTA TART WITH BLUEBERRIES

You will need:

1 box of vanilla wafer cookies (12 ounce box)

6 tbsp unsalted butter, melted

2 cups ricotta cheese

4 ounces cream cheese, softened

2 large eggs, at room temperature

1/3 cup granulated sugar

2 tablespoons grated lemon zest (from about 2 lemons)

3 tablespoons lemon juice

1 carton of fresh blueberries, washed

Preheat the oven to 375 degrees. Using a food processor, pulse the vanilla wafers until they are finely ground. Add in the melted butter and continue to pulse until everything comes together and the crumbs are moist.

Pour the crumb mixture into a 9-inch tart pan (we used a springform pan). Press the mixture into the pan and up the sides, making sure to press firmly so the crust holds together. Place the pan on a baking sheet and pop it into the oven to bake for 10-12 minutes or until crust is lightly golden. Remove from the oven and place on a cooling rack.

In a clean food processor, blend the ricotta, softened cream cheese, eggs, granulated sugar, lemon zest, and juice until combined and smooth. Pour the ricotta mixture into the crust and bake until the filling is set (no longer jiggly) and slightly browned in some spots. Approx. 30-35 minutes.

Cool the tart completely on a cooling rack. Once cooled, top with blueberries, slice, and serve.

Via Bleubird here.

lemon blackberry cheesecake bars

MEYER LEMON BLACKBERRY CHEESECAKE BARS

For the crust:

12 sheets graham crackers, pulsed until crumbled in a food processor (about 2 cups crumbs)

1/4 cup granulated sugar

6 tablespoons butter, melted

For the blackberry puree:

6 oz fresh or frozen blackberries

1/4 cup granulated white sugar

1/4 cup water

For the cheesecake:

16 ounces cream cheese, room temperature

1/2 cup sour cream, room temperature

2 large eggs, room temperature

1/2 cup granulated white sugar

1 tablespoon Meyer lemon zest

1/4 cup fresh Meyer lemon juice

1/4 teaspoon salt

Preheat the oven to 350ºF. Butter a 9"x9" glass pan. Using a food processor, pulse the cookies until they are completely broken down into a fine crumb and add the sugar and melted butter. Pulse a few more times until the mixture is like wet sand. Dump into the pan and press firmly into the bottom. Bake for 8-10 minutes for a nice golden color. Remove to cool.

In a small saucepan on medium low heat mix together the blackberries, sugar and water. Cook for 8-10 minutes until the blackberries are completely broken down. Place a fine mesh strainer over a bowl and with a silicone spatula press through all the liquid, disposing the solids. If the puree seems a little thin, return to the pot and bring to a boil to cook for an additional minute. Let cool.

Onto the cheesecake! Lower the temperature of the oven to 325ºF and bring water to boil in a teakettle. 

In the bowl of your stand mixer or using a hand mixer with a large bowl, cream together the cream cheese sugar and lemon zest until light and airy about 3-4 minutes. Then add the sour cream and eggs one at a time until well combined.

Scrape down the sides and bottom and finally add the meyer lemon juice and salt. Mix to combine. Scrape everything together again and pour into the prepared pan.

Smooth the top of the cheesecake batter with a spatula and drizzle  the blackberry puree on top of the cheesecake. With a skewer or chopstick, make a swirl pattern. Place the square pan into a larger pan and put both into the oven. Pour the boiling water into the larger pan so that it reaches about halfway up.

Bake for about an hour and fifteen minutes or until the middle no longer jiggles. Remove and let cool completely (about two hours) before removing from the pan.

Recipe via here.