Cheesecake With Warm Blueberry Sauce

After taking the first bite of this cheesecake, Kevin was like “This is sooooooo good!” I totally agree! Thanks, Kevin, for making this! This is his adaptation of “Ricotta Cheesecake with Warm Blueberries” from “Cook This, Not That.”

8 oz. Graham Crackers
6 Tbsp of melted butter
15 oz. container of Ricotta cheese, part-skim if possible
2 (8 oz) pkg of light cream cheese, softened
3/4 c. + 2 Tbsp sugar
grated zest of 1 lemon, and juice of lemon
3 eggs
1 (16 oz) bag frozen blueberries

Preheat oven to 350 degree F. Cover the outside of 9″ springform pan with aluminum foil. Grind the graham crackers in food processor. Stir in butter. Press onto bottom of springform pan. Bake for about 15 min. or until brown. Remove. In the meantime, blend cheeses, 3/4 c. sugar, and lemon zest. When smooth, add eggs, one at a time until thoroughly blended. Bake about 1 hour or until lightly brown on top. Remove and let stand for another hour. Place in refrigerator for 2-3 hours. Before serving, place blueberries, 2 Tbsp sugar, and lemon juice in saucepan. Simmer for about 5 minutes. Slice cake and drizzle warm blueberries and sauce over each slice.
Now enjoy something very tasty and succulent without feeling guilty!