Lemon Blueberry Cheesecake with Lemon Gin Sauce
Preheat oven to 350 F. Lightly butter and flour a 8"-10" springform pan. In large mixing bowl or bowl of stand mixer, combine 8 oz ricotta, 8 oz cream cheese, and 3/4 c sugar. Mix until completely smooth (use a paddle attachment). This may take 3-5 minutes. Continue mixing at low speed and add 2 eggs and the zest and juice of 1 lemon. Mix until well combined. Add in 3 tbsp flour and 2 tbsp of cornstarch, followed by 1 c sour cream. Pour the mixture into the prepared pan, place in the oven and bake 45-50 minutes, or until it is firmly set. Let cool completely before removing from pan. Meanwhile, whisk 2 eggs and 1 egg yolk in a medium bowl. Place a small sauce pot over medium heat and add 1/4 c butter to melt. Add the juice and zest of 1 lemon and 3/4 c sugar. Stir until sugar dissolves. Remove from heat and slowly pour the sugar mixture into the whisked eggs, a little at a time, while vigorously whisking to not scramble the eggs. Stir in 1/4 cup Staple Gin. Let cool. Top the cheesecake with a thin layer of gin sauce and decorate with fresh blueberries. When slicing, garnish each slice with more fresh berries and lemon gin sauce.
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Save 25%approx. 11oz
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