Blueberry-Lime Cheesecake

 

 

Ingredients:

1 16 ounce container park skim ricotta cheese
1/2 cup reduced fat sour cream
4 ounces reduced fat cream cheese, softened
3 large eggs
3/4 cup sugar
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 teaspoon grated lime zest
1/4 teaspoon salt
1 tablespoon lime juice

Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a bowl and mix until creamy. You can use a hand mixer or a kitchen aide. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lime zest and salt. Mix until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 2  hours.

For the Blueberry Topping;

1 1/2 cups sugar
3 tablespoons flour
1 teaspoon ginger
1 1/2 cups water
1 1/2 teaspoons lime zest
1 lime juiced
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter

In a small saucepan over medium-high heat stir together the sugar, flour, water, and lime zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and ginger and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake. I didn't allow to let all my berries burst. I like a little chunk to my sauce.