blueberry – A cook named Rebecca

decadent blueberry cheesecake.

These spring form pans are a must for a cheesecake. You can make this in a 9 inch or a 10 inch. https://amzn.to/3fOG0w0 is a link of a set of 3. I use the small one a lot since there’s just 2 of us.

Blueberry Cheesecake

Before I give you this recipe, here’s another recipe using summer fruits! It’s delicious! https://the2spoons.com/the-best-spicy-summer-fruit-salad/

Spicy Summer Fruit Salad

Here’s the recipe!! Enjoy!

Blueberry cheesecake

Print Recipe

Servings: 12 Servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

2 Cups Crushed graham crackers
1/2 Cup Unsalted butter melted
1/2 Cup Plus 2 tbsp light brown sugar, divided
2 8 oz Packages cream cheese, softened
4 Large Eggs, separated
3/4 Cup Plus 3 tbsp granulated sugar, divided
1 1/2 Tsp Vanilla extract, divided
2 Cups Sour cream
2 Cups Fresh blueberries

Method

Preheat oven to 375°F. Stir together crushed graham crackers, butter, and 1/2 cup brown sugar in a bowl. Press mixture into bottom of a 10-inch springform pan; wrap bottom of pan in aluminum foil, or place on a rimmed baking sheet. Bake in preheated oven until golden brown, about 8 minutes. Let cool 10 minutes. (Leave oven temperature at 375°F.)
Meanwhile, beat cream cheese, egg yolks, 3/4 cup granulated sugar, and 1 teaspoon vanilla in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Using clean beaters, beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into cream cheese mixture in 3 additions. Pour mixture into prepared crust, and smooth top.
Bake cheesecake at 375°F until filling is puffed and top begins to dry out, 22 to 25 minutes. Let cool on a wire rack 1 hour.
Whisk together sour cream, remaining 2 teaspoons brown sugar, and remaining 1/2 teaspoon vanilla in a bowl. Gently spoon onto cheesecake; smooth using an offset spatula.
Bake cheesecake at 375°F until center is set (center will wobble slightly), 18 to 22 minutes. Let cool on a wire rack 1 hour. Place in refrigerator until chilled, at least 6 hours or up to 8 hours or overnight.
Meanwhile, stir together blueberries and remaining 3 tablespoons granulated sugar in a small saucepan; cook over medium-high, stirring often, until blueberries start to release juices and sugar dissolves, about 4 minutes. Remove from heat; let cool.
Run a knife around edges of cheesecake in pan. Remove springform ring from cheesecake, and transfer to a serving platter. Spoon blueberry sauce over cheesecake just before serving.

Jump to Recipe

Blueberry-banana lemon ricotta pancakes just say weekend to me! I love any kind of pancakes but these really are special!

I’m not sure which one to talk about first, the lemon or ricotta? Wow! The lemon zest and juice in these pancakes combined with the fresh blueberries burst in your mouth! Then the ricotta! These pancakes are light and fluffy and like I said before, luscious!

Honestly, what brings back childhood memories more than homemade pancakes. The smell of butter sizzling on a griddle and the sweet smell of syrup heating? The best.

blueberry-banana lemon ricotta pancakes

I used whole milk ricotta in this recipe. I actually always use whole milk. There are just somethings that I don’t want a reduced fat because I think it really does change things in your recipe, milk and ricotta are two of those things. I always buy whole milk for cooking along with whole milk ricotta. Sargento is a fairly inexpensive yet good brand. Here’s a link for this product: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=108098214&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSargento-Whole-Milk-Ricotta-Natural-Cheese-15-Oz%2F108098214.

I had a container of HEB brand whole milk ricotta that I used. Both brands are good, and there are many great brands depending on the store you shop.

I also used real maple syrup. I know it’s a little more expensive, but it really is worth it. https://amzn.to/2HWGqB2. I’ve used this brand before and it’s good.

blueberry-banana lemon ricotta pancakes.

Need another pancake recipe? Try my delicious Buttermilk pancakes. They are melt in your mount good also. Here’s the link for those. https://the2spoons.com/simple-delicious-buttermilk-pancakes/

Here’s the recipe for these blueberry-banana lemon ricotta pancakes. Enjoy!

blueberry-banana lemon ricotta pancakes.

Print Recipe

Servings: 4 servings

Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

1 1/2 cups buttermilk
3/4 cup whole milk ricotta cheese
2 eggs
2 tbsp butter, melted
1 tbps sugar
2 tsp vanilla
2 tbsp lemon zest
2 tbsp lemon juice
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups fresh blueberries (you can use frozen also)

For the Lemon Syrup

1 cup maple syrup
2 tsp lemon zest

Method

Add the buttermilk, eggs, ricotta, butter, sugar, vanilla, lemon juice and lemon zest in a large bowl. Stir in the flour, baking powder and salt. Stir to combine but don't overwork. There will be some lumps.
Add the blueberries and combine. Allow the batter to sit a few minutes before making the pancakes.
Heat a large skillet or griddle to medium high. Add a little butter. Pour either 1/4 cup or 1/3 cup batter for each pancake, but try to be consistent with your size. Allow the pancakes to sit until all the bubbles have popped and there are wholes on the surface. One you turn them it will only take a minute or so for them to finish cooking. Repeat until all of the pancakes are made.
If you are making several you can place on a sheet pan and place in an oven on warm.

For the lemon syrup

Warm the maple syrup and lemon zest over very low heat while you are making your pancakes.
Serve the pancakes with pats of butter, the warm syrup and additional blueberries if you like.