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Not only do the fresh blueberries on top look gorgeous, but they also taste amazing! Sweet blueberries and creamy ricotta cheesecake! Is there a better combination?

Get the recipe below from the amazing Italy on My Mind!

 

INGREDIENTS

  • pastry
    200g (7 oz) unsalted butter, at room temperature
  • 100g (3 & 1/2 oz) caster sugar
  • 1 medium-sized egg
  • 300g (10 & 1/2 oz)plain flour
  • 1/4 tsp pure vanilla essence
    filling
  • 650g (23 oz) ricotta
  • 350g (just under 12 & 1/2 oz) cream cheese, at room temperature
  • 80ml thickened cream
  • 3 eggs
  • 60g (2 oz) plus 50g (1 & 3/4 oz) caster sugar
  • 1 lemon, zest only
  • 80g (2 & 4/5 oz) sultanas presoaked in either grappa, brandy or warm water
  • 80g (2 & 4/5 oz) almond meal
  • 125g (4 & 1/2 oz) blueberries
  • Icing sugar for dusting

Sources:

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