Learn to make this Lemon Blueberry Ricotta Cheesecake Recipe in only 30 minutes! Freezes well, so you can prepare in advance !

Pre-Heat CSO - Convection Mode Only - 350 degrees - Place wire rack on Level 2

Crust Ingredients List:

1/2 c. graham cracker crumbs
1/4 c. panko bread crumbs
3 tbsp melted butter
1 tbsp flour
1/4 c. turbinado sugar
2 tbsp white sugar
1 pinch of salt
Mix together
Place in 9 inch pie plate


Bake crust in pre-heated CSO for 9 minutes

When crust is browned, remove from CSO - let cool

Ingredients for Filling:

8 oz. cream cheese (room temp)
12 oz ricotta cheese (room temp)
1 egg (room temp)
2 oz. honey
1 tbsp flour
1 pinch of salt
juice and zest of half a lemon

mix well and pour into cooled crust

add blueberry compote

Place in CSO - Convection Humid Mode 300 degrees for 30 minutes

Let cool to room temperature

Enjoy!

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Eva, the Steam Oven Diva

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