Shelly's Recipe

BERRY LEMON LAYERED CHEESECAKE

Category: Cheesecake

Crust
2/3 cup rolled oats
1 cup unsalted sunflower seeds, roasted
1/3 cup packed brown sugar
1 cup graham cracker crumbs
1/2 cup butter, melted

Blueberry Layer
1 (8 oz) pkg cream cheese, room temperature
2/3 cup ricotta cheese
3/4 cup sugar
1/2 cup sour cream
3 eggs
2 tbsp blueberry jam
1 tbsp flour
1 cup fresh blueberries

Lemon Layer
1 (8 oz) pkg cream cheese, room temperature
2/3 cup ricotta cheese
3/4 cup sugar
1/2 cup sour cream
2 eggs
Zest of half a lemon
Juice of half a lemon
1 tbsp flour
Yellow food coloring, enough to get desired color

Topping
1/2 pint sweetened sour cream
1 (15 oz) can lemon pie filling or lemon curd
Fresh blueberries

Preheat oven to 325. Prepare curst: Chop oats and seeds in food processor. Mix with remaining ingredients and press into bottom and sides of a greased 10” springform pan. Bake for 5 minutes and let cool to room temperature.

Blueberry Layer: Mix cheeses together until creamed. Add the sugar and mix completely. Add the sour cream and eggs, one at a time, beating after each addition. Add jam and flour to the mixture. Carefully fold into the berries and pour into the prepared crust.

Lemon Layer: Mix cheeses together until creamed. Add the sugar and mix completely. Add the sour cream and eggs, one at a time, beating after each addition. Add lemon ingredients, flour and food coloring to the mixture. Gently pour over the blueberry layer. Bake for 1 hour or until top is slightly puffed around edges and dull in appearance. Turn oven off and open door. Let the cheesecake cool in the oven for 1 hour. Cool an additional hour on the counter and then refrigerate at least 4 hours. Decorate top with sour cream, blueberries and lemon curd to create a sunflower pattern.