Italian Blueberry Cheesecake

12 oz. cream cheese
1/2 c. sugar
4 eggs
1 egg yolk
12 oz. Ricotta cheese
12 oz. Mascapon cream cheese
1/4 c. ground toasted almond
3 tbsp. lemon zest
1/2 tsp. almond extract
1 oz. frangelico
1 c. fresh blueberries
Graham cracker crust

Mix cream cheese and sugar, then add all eggs; mix well. Then add the 2 other cheeses then add the rest of the other ingredients (except blueberries); mix well. Pour 1/2 of batter onto graham cracker crust. Then place 1/2 blueberries over batter, then pour the rest of the batter over blueberries then put the remaining blueberries on top. Bake at 250 degrees over water bath for 1 1/2 hours until done.

Italian Blueberry Cheesecake printer friendly version located here. (Just the recipe. Nothing else.)
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