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Ricotta Cheesecake With Warm Blueberries

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Ingredients

8 oz graham crackers

6 tbsp ( 3/4 stick) butter, melted

1 container (12 oz) part-skim ricotta, drained

2 packages (8 oz each) light cream cheese, softened

3/4 cup + 2 tbsp sugar

grated zest and juice of 1 lemon

3 eggs

1 bag (16 oz) frozen blueberries

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