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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
2/3 cup rolled oats
1 cup sunflower seeds, unsalted and roasted
1/3 cup brown sugar
1 cup graham cracker crumbs
1/2 cup butter, melted
Blueberry Layer:
1 (8 oz) pkg cream cheese
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
2/3 cup ricotta cheese
3/4 cup sugar
1/3 cup sour cream
2 eggs
Zest of half a lemon
Juice of half a lemon
1/4 tsp lemon extract
1 tbsp flour
Yellow food coloring, if desired
Top Decoration:
1/2 pint sour cream, sweetened
1 (15 oz) can lemon pie filling or lemon curd
Fresh blueberries
Preheat the oven to 325. To make crust. chop oats and sunflower seeds in food processor. Mix with brown sugar, graham cracker crumbs and melted butter and press into the bottom and sides of a greased 10-inch springform pan. Bake for 5 minutes and let cool to room temperature.
For blueberry layer, mix cheeses together until thoroughly creamed Add the sugar and mix completely. Add sour cream and one egg at a time while gently mixing. Add blueberry jam and flour to the mixture. Carefully fold in whole blueberries and pour into the prepared crust.
For lemon layer, mix cheeses together until thoroughly creamed Add the sugar and mix completely. Add sour cream and one egg at a time while gently mixing. Add lemon ingredients, flour and yellow food coloring (if desired). Gently pour on top of the blueberry layer. Bake at 325 or approximately 1 hour until the top is slightly puffed around the edges and dull in appearance.
Turn the oven off, open door and let the cheesecake cool in oven for 1 hour. Cool an additional hour on the counter top, then refrigerate for at least 4 hours. Decorate top with sweetened sour cream, fresh blueberries and lemon curd to create a sunflower pattern.
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SUNNY BERRY CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
2/3 cup rolled oats
1 cup sunflower seeds, unsalted and roasted
1/3 cup brown sugar
1 cup graham cracker crumbs
1/2 cup butter, melted
Blueberry Layer:
1 (8 oz) pkg cream cheese
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
2/3 cup ricotta cheese
3/4 cup sugar
1/3 cup sour cream
2 eggs
Zest of half a lemon
Juice of half a lemon
1/4 tsp lemon extract
1 tbsp flour
Yellow food coloring, if desired
Top Decoration:
1/2 pint sour cream, sweetened
1 (15 oz) can lemon pie filling or lemon curd
Fresh blueberries
Preheat the oven to 325. To make crust. chop oats and sunflower seeds in food processor. Mix with brown sugar, graham cracker crumbs and melted butter and press into the bottom and sides of a greased 10-inch springform pan. Bake for 5 minutes and let cool to room temperature.
For blueberry layer, mix cheeses together until thoroughly creamed Add the sugar and mix completely. Add sour cream and one egg at a time while gently mixing. Add blueberry jam and flour to the mixture. Carefully fold in whole blueberries and pour into the prepared crust.
For lemon layer, mix cheeses together until thoroughly creamed Add the sugar and mix completely. Add sour cream and one egg at a time while gently mixing. Add lemon ingredients, flour and yellow food coloring (if desired). Gently pour on top of the blueberry layer. Bake at 325 or approximately 1 hour until the top is slightly puffed around the edges and dull in appearance.
Turn the oven off, open door and let the cheesecake cool in oven for 1 hour. Cool an additional hour on the counter top, then refrigerate for at least 4 hours. Decorate top with sweetened sour cream, fresh blueberries and lemon curd to create a sunflower pattern.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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