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What better way to bring in springtime than with lemon blueberry cheesecake? This cheesecake is refreshing and a great combination of Saratoga ingredients. Enjoy!
Recipe By Anna Chighizola.
Products used: Sicilian Lemon Balsamic Vinegar, Blueberry Lemon Balsamic Jam,
Cooking spray
Blueberry Lemon Biscotti Sampler Tin
2 tablespoons butter, melted
16 ounces cream cheese, softened
½ cup Sweet, granulated
1 cup heavy cream
¼ cup Sicilian Lemon Balsamic Vinegar
1 jar Blueberry Lemon Balsamic Jam
Start by spraying a 6-inch cheesecake springform pan. Set aside.
Crush the Blueberry Lemon Biscotti into small pieces. This will become the crust of the cheesecake.
Melt the butter and then mix with the biscotti crumbs.
Press the biscotti crumbs into the pan and place in the freezer.
Cream the cream cheese in a stand mixer using the paddle attachment with the granulated sugar. Add in the Lemon Balsamic Vinegar. Mix until creamy and smooth.
Switch to the whisk attachment and mix the heavy cream into the mixture until stiff peaks form.
Place the mixture into the pan. Smooth out with a spoon.
Place in the freezer for 20 minutes.
Then, pour the Blueberry Lemon Balsamic Jam on top of the cheesecake. Enjoy!
