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:
- Main Image & Recipe: Italy on My Mind
