Lemon Ricotta Cheesecake with Blueberry Sauce
2/3 cup crushed amaretti cookie crumbs
3 tablespoon butter, melted
1 tablespoon sugar
2 cups whole milk ricotta cheese
8 oz. cream cheese, room temperature
2/3 cup sugar
3 eggs, room temperature
zest from 1 lemon
zest from 1 orange
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
2 cups fresh blueberries
2 tablespoons sugar
1 teaspoon cornstarch
zest from one lemon
3 tablespoons water
Butter a 7-inch spring form pan . Wrap the entire pan with foil up the sides. This is to prevent any water getting into pan during baking.
Using a large piece of foil , roll up jellyroll fashion and form a ring. This will be the rack for the bottom of the slow cooker. Place in the bottom of the slow cooker.
Combine all the crust ingredients and press int the bottom of the prepared pan. Place the crust in the refrigerator .
In the bowl of a food processor , beat together the cream cheese, ricotta and sugar just until smooth.
Add the eggs, one at a time , blending until incorporated. Add the lemon and orange zest, lemon juice and vanilla and blend until combined. Pour mixture into prepared crust.
Pour 1 cup hot water into the bottom of the slow cooker where the foil ring has been placed. Place the cheesecake on top of foil ring. Cover and cook on high for about 2 hours or until cheesecake is set around the edges. The center will be slightly jiggly. Remove from slow cooker and allow to cool completely. Place in refrigerator to chill several hours.
Make the sauce by combining 1 cup of blueberries, lemon zest and sugar in a saucepan. Whisk together the cornstarch and water and add to the pan over medium heat. Stir constantly until the sauce begins to thicken but the berries are not broken down. Remove from the heat and stir in the remaining berries. Set aside to cool completely.
Remove the cooled cheesecake from the pan. Top the cheesecake with the blueberry sauce.