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Paradise and Pennant Candied Fruit

Lemon Blueberry Ricotta Cheesecake tart

This amazing dessert is for people who like to mix things up with great results. Part tart, partcheesecake and fully of yummy goodness, the spiced crust creates a great platform for thecreamy filling and fruity compote. The candied lemon peel garnish truly completes this dish.Great for any special gathering or when you want to please a lot of different tastes with oneamazing dessert.

Ingredients:

Crust:

• 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

Compôte:

• 2 cups frozen blueberries, divided
• 3 tbsp water
• Zest of 1 lemon
• Juice of ½ a lemon
• ¼ cup granulated sugar

Filling:

• 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
• Zest of 1 lemon
• Juice of ½ a lemon
• 1 tsp vanilla extract
• ½ cup granulated suga
• 3 tbsp whole wheat flour
• 1 tsp ground ginger
• ½ tsp ground cinnamon

Garnish:

• Fresh blueberries
• Paradise Fruit Candied Lemon Peel
• Fresh mint leaves

Directions: 

Crust:

In a food processor, manually pulse about 4 or 5 cookies at time until small crumbs form.

to be continued…