Panna Cotta Cheese Cake with Blueberry Sauce
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 servings
Panna Cotta Cheese Cake with Blueberry Sauce is a lemon flavored creamy white pudding-like pie set over a gingersnap cookie crust. Its texture is between a panna cotta and a cheesecake, with unique flavors combining the underling citrus-y lemon flavor with a Ginger Snap crust as the backdrop, paired with a sweet blueberry sauce makes this one exquisite dessert!
For the Crust :
  • ½ cup salted butter (one stick) melted
  • 1 cup Ginger Snap crumbs (about 20 cookies)
  • 1 cup Graham Cracker crumbs
  • 2 Tbsp. sugar
Filling :
  • 1 (8oz) pkg. cream cheese, at room temperature
  • 1 pint (2 cups) heavy cream
  • 1 small envelope (1-ounce) unflavored gelatine ( by Knox)
  • 1 tsp. vanilla extract
  • ½ cup sugar
  • 1 ¼ cups sour cream
  • ½ lemon juiced
  • zest of 1 lemon
Blueberry Sauce:
  • 2 cups fresh blueberries
  • ½ water
  • ¼ cup sugar
  • l tsp. lemon zest
To make the Crust:
  1. Preheat oven to 350 degrees.
  2. In a bowl combine crumbs, sugar, and butter. Transfer to a 10 inch spring form pan. Using a small cup to press the mixture into the pan and up the sides.
  3. Bake for 10 minutes. Set aside to cool.
Make the Panna Cotta:
  1. In a small pot, pour ½ cup of heavy cream and sprinkle gelatin on top and let stand for 2 minutes. Turn on heat to low, and heat cream for about 2 minutes, stirring until gelatin has dissolved. Add vanilla, sugar and remaining heavy cream. Simmer for about 3 to 4 minutes, while stirring until sugar completely dissolves and cream is well heated through. Turn off heat.
For Cheesecake:
  1. In the meantime, into an electric blender or food processor, add cream cheese, sour cream, lemon zest, and lemon juice and blend for 1 minute.
  2. Pop open the small lid on top of blender and slowly pour the hot cream mixture (panna cotta) to combine with the cold ingredients. Blend on low speed first, then on the highest speed for at least 5 minutes.
  3. Gently pour creamy mixture into the crust and refrigerate uncovered for 1 hour. Remove and cover with foil or clear wrap, continue to refrigerate for at least 3 to 4 hours more.
  4. Serve chilled with a heaping spoonful of Blueberry Sauce on top of each slice.
Recipe by 2 Sisters Recipes by Anna and Liz at