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Paradise and Pennant Candied Fruit

Lemon Blueberry Ricotta Cheesecake tart

Great for any special gathering or when you want to please a lot of different tastes with one amazing dessert.

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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:

Directions: 

Crust:

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

to be continued…