Ricotta Cheesecake

Ingredients

Crust

• 2 cups graham crumbs
• 1/8 teaspoon cinnamon
• 1/4 cup butter, melted
• 1/8 teaspoon cinnamon

Cheesecake

• 3 1/2 cups ricotta cheese
• 1 level cup cream cheese
• 2/3 cup granulated sugar
• grated zest and juice of 2 lemons
• 6 eggs
• 1 teaspoon pure vanilla extract
• pinch of cinnamon
• 1 Tablespoon all purpose flour
• 1 cup cream
• Blueberry Sauce (DONT NEED TO EDIT FROM GK)
• 1/2 cup granulated sugar
• 1 teaspoon cornstarch
• 1/4 cup water
• 2 cups blueberries
• 2 teaspoons lemon juice

Directions

Crust

1. Preheat oven to 350 degrees F.
2. Grease a 10 inch springform pan with butter.
3. Mix the graham crumbs, cinnamon and melted butter together and using a spatula and your fingertips press into the botom of the pan.

Cheesecake

1. Using a large mixing bowl and electric mixer, beat together the cheeses,sugar, lemon zest & juice.
2. Beat in the eggs, one at a time until well mixed in.
3. Beat in the vanilla extract, cinnamon and flour.
4. At slow speed, beat in the cream.
5. Mix until there are no lumps.
6. Pour the cheesecake filling over the crust.
7. Place into the preheated oven and bake for 45 minutes or until set.
8. The filling should look pale and just beginning to puff up. Don't let it get golden brown. If necessary, tent with aluminum foil while it is baking.
9. Remove from oven and place on a rack to cool to room temperature.
10. While the cheesecake is cooling make the blueberry sauce.

Blueberry Sauce

1. To make the topping, In a medium pot, combine sugar and cornstarch.
2. Stir in water and blueberries.
3. Bring to a boil, then simmer for 10 minutes, stirring occasionally, mix in lemon juice.
4. Allow to cool to room temperature before spreading onto room temperature cheesecake.

Assembly

1. Spread the blueberry sauce onto the cheesecake.
2. Place into the refrigerator for several hours or overnight before serving.
3. When you are ready to serve, remove the cake ring.