Lemon Blueberry Ricotta Cheesecake tart Recipe withe Paradise Candied Lemon Peel
This amazing dessert is for people who like to mix things up with great results. Part tart, part cheesecake and fully of yummy goodness, the spiced crust creates a great platform for the creamy...
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Ingredients
- 20 Sweetzels Lemon Snaps
- ⅓ cup unsalted butter, melted
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground clove
- 2 cups frozen blueberries, divided
- 3 tbsp water
- Zest of 1 lemon
- Juice of ½ a lemon
- ¼ cup granulated sugar
- 30 oz part-skim ricotta, well drained
- 4 oz neufchâtel cheese, cubed
- ½ cup heavy cream, room temp
- 4 large eggs, separated at room temp
- 1 tsp vanilla extract
- ½ cup granulated suga
- 3 tbsp whole wheat flour
- 1 tsp ground ginger
- Fresh blueberries
- Paradise Fruit Candied Lemon Peel
- Fresh mint leaves
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