Panna Cotta Cheese Cake with Blueberry Sauce
Panna Cotta Cheese Cake with Blueberry Sauce is an exquisite dessert, combining two favorite desserts, panna cotta with cheesecake. Delicious and unique flavors combining the underlying lemon flavor over a ginger snap crumb crust as the backdrop is paired with a sweet blueberry sauce to make this an amazing dessert!
Spring and summer is our favorite time for lemon-flavored desserts!
We can’t help it, we love lemons! Our parents had lemon trees their entire lives, so we grew up having fresh lemon added to almost everything our mom made.
Panna Cotta versus Cheesecake…
- Panna Cotta: is a creamy white custard that is chilled in dessert glasses or molds. It is made with heavy cream, sugar, vanilla, and gelatin and it is cooked on the stovetop until well combined.
- Cheesecake: a cheesecake is made with a mixture of cream cheese, eggs, and cream. Then it is baked in a crust for about an hour, and chilled.
Panna Cotta Cheese Cake with Blueberry Sauce…
I haven’t made it in a while, and love to make simple variations of this fabulous creamy custard dessert that is simply made with cream.
So I decided to make this one a lemon flavor panna cotta cheesecake with blueberry sauce but in a pie version.
With a few extra ingredients on hand, this Panna Cotta Cheesecake turned out to be extremely light and positively delicious!! Its lusciously creamy texture is so FABULOUS, that everyone will be craving more!
How to Make this Panna Cotta Cheesecake? (*full recipe card below!)
For our panna cotta cheesecake recipe, you will need the following ingredients:
The Crust:
- gingersnap cookies
- butter
- some sugar
- graham cracker crumbs
For the Creamy White Filling, you will need:
- 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
- 1/2 cup sugar
- 1 + ¼ cups sour cream
- ½ lemon juiced
- zest of 1 lemon
For the Blueberry Sauce:
- 2 cups fresh blueberries
- 1/2 water
- 1/4 cup sugar
- l tsp. lemon zest
How to Make Blueberry Sauce?
The blueberry sauce is an added bonus and it’s a simple one.
1. Simply add a small basket of fresh blueberries with water and sugar into a small saucepot.
2. Then heat over moderate heat until the blueberries have slightly melted.
3. Stir in some lemon zest and allow it to cool slightly, then chill overnight.
4. Serve a heaping spoonful of the blueberry sauce on top of every slice!
And the result was truly sweet serendipity!
Reasons to LOVE this Panna Cotta Cheesecake…
- This dessert in a pie version was a great idea. It is so much easier and faster to make it and serve, rather than serving in individual glasses.
- This panna cotta pie version takes this dessert to a whole new level.
- The texture and flavors are both dramatic and luscious at the same time, making this the perfect dinner-party dessert!
- Best of all, it’s easy enough to make ahead and chill one day before.
Storing and Freezing…
To Store: Wrap this dessert with either a sheet of aluminum foil or with clear wrap, and keep it chilled in the refrigerator. It will stay fresh for up to 5 days.
To Freeze: Wrap it tightly with aluminum foil and freeze it. You can freeze this dessert for up to 1 month. Allow it to fully thaw before serving.
Our easy recipe with making the perfect dessert to serve all season long!
It is a keeper! Try it and let us know what you think!
Enjoy!
Additional Easy Panna Cotta Recipes!
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Yield: 8 to 10 servings
Panna Cotta Cheese Cake with Blueberry Sauce
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 underlying citrusy lemon flavor with a ginger snap crust as the backdrop, paired with a sweet blueberry sauce makes this one exquisite dessert!
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
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
- 1/2 cup sugar
- 1 ¼ cups sour cream
- ½ lemon juiced
- zest of 1 lemon
Blueberry Sauce:
- 2 cups fresh blueberries
- 1/2 water
- 1/4 cup sugar
- l tsp. lemon zest
Instructions
To make the Crust:
- Preheat oven to 350 degrees.
- In a bowl combine crumbs, sugar, and butter. Transfer to a 10-inch springform pan. Using a small cup to press the mixture into the pan and up the sides.
- Bake for 10 minutes. Set aside to cool.
Make the Panna Cotta:
- In a small pot, pour 1/2 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:
- 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.
- Pop open the small lid on top of the 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.
- Gently pour the 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.
- Serve chilled with a heaping spoonful of Blueberry Sauce on top of each slice.
Nutrition Information:
Yield:
12Serving Size:
1 servingAmount Per Serving: Calories: 355
This looks absolutely delicious! I love anything lemon flavoured too! This looks such a festive dessert to grace any table and serve our guests!
Thanks so much Sandra !!
Awesome idea! I always resist making panna cotta because I hate making all those cups…but in pie form it's so much easier!
Hey Joanne thanks! The pie version is so much easier right? .. especially with larger groups at parties, the cups are so much more work and with more clean up too.
I could eat my weight in this awesomeness.
This looks so good! I have always been nervous to make cheesecake, but this looks like something I could totally make and adding the lemon is a great idea. I love lemons. Your crust sounds to die for! Graham crackers and gingersnaps, what a great combination. Where's your pin button, because I totally want to pin this! xoxo, Jackie
Hey Jackie! so glad you like this one. You can still pin this recipe (even though I don't have the pin buttton)so many of our recipess have been pinned by others.. I don't know how they do it, but they do! I have tried to put on the pin buttom but no success, I think I prefer cooking than computer science. Lol…xo Anna
I want this in my belly right now!!