lemon ginger panna cotta cheesecake

Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce

  • Author: Adapted from 2 Sisters Recipes
  • Prep Time: 5 hours 20 mins
  • Cook Time: 30 mins
  • Total Time: 5 hours 50 mins
  • Yield: 1 10-inch cheesecake 1x



For the blueberry sauce:

  • 1 pint (about 2 cups) fresh blueberries
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest

For the cheesecake crust:

  • 1 cup Ginger Snap crumbs (from about 20 cookies)
  • 1 cup graham cracker crumbs (from about 6 crackers)
  • 2 tablespoons light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted

For the cheesecake filling:

  • 2 cups heavy cream, divided
  • 1 packet unflavored gelatin
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 (8 oz) package Neufchatel cream cheese, softened
  • 1 1/4 cups light sour cream
  • Zest of 1 lemon
  • Juice of 1/2 lemon


  1. To make the blueberry sauce: In a small saucepan, bring blueberries, water and sugar to a boil. Reduce heat to a simmer; cook, stirring occasionally, 15 to 20 minutes until blueberries have cooked down and mixture starts to thicken. Remove from heat; stir in lemon zest. Transfer sauce to a bowl or container and chill in fridge until ready to serve.
  2. To make the cheesecake crust: Heat oven to 350 degrees F. In a large bowl, stir together Ginger Snap crumbs, graham cracker crumbs and brown sugar. Add butter and stir until well combined. Using your fingers or the bottom of a glass, press mixture evenly into the bottom and sides of a 10-inch springform pan. Bake 10 to 12 minutes until golden brown and set.
  3. Meanwhile, make the cheesecake filling: Pour 1/2 cup of the heavy cream into a small saucepan on a stovetop; sprinkle with the gelatin. Let sit 2 minutes.
  4. Turn on heat to low; stir until gelatin is dissolved. Add remaining heavy cream, sugar and vanilla. Cook, stirring often, 5 minutes until sugar is dissolved and cream is heated through.
  5. Meanwhile, add cream cheese, sour cream and lemon zest and juice to a blender. Blend 1 minute until well combined. Pour in hot heavy cream mixture. Blend another 4 to 5 minutes until filling is well combined and thickened.
  6. Pour and spread filling evenly onto cooled crust. Chill in refrigerator uncovered for 1 hour, then cover with plastic wrap or foil and chill another 4 hours (or overnight) to set.
  7. Serve chilled cheesecake with blueberry sauce spooned on top.