Cheesecake with Blueberry Sauce

  • Active Time 25m
  • Total Time 3h 40m

Serves 10


  • For the Cheesecake:
  • 8 ounces sweet cookies or graham crackers
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese
  • 2 cups ricotta cheese
  • 1 cup sugar
  • 4 large eggs
  • 2 tablespoons lime juice
  • 2 teaspoons grated lime zest
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 2 cups light sour cream
  • For the Blueberry Sauce:
  • 1 cup blueberries
  • 3 tablespoons sugar
  • 2 tablespoons vodka or other clear spirit


Preheat oven to 300 degrees F.

Place cookies in the bowl of a food processor and process to crumbs. Add melted butter and mix with cookie crumbs. Line the base and sides of a 9-inch springform pan with crumb mixture. Refrigerate until ready to use.

Beat cream cheese, ricotta and sugar until smooth. Beat in eggs, one at a time. Stir in lime juice and zest. Stir in combined sifted flours, then fold in sour cream. Pour into crust-lined pan. Bake on the center rack of oven for 1 hour, or until firm in the center. Cool in oven for 15 minutes (with oven door open). Remove and cool. Refrigerate at least 2 hours. Serve with blueberry sauce.

Place blueberries, sugar and vodka in blender. Blend until smooth. Let stand 10-15 minutes before straining and serving. Best served cold.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 5690

nutrition information per serving

618 calories; 37g total fat; 192mg cholesterol; 412mg sodium; 58g carbohydrates; 1g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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