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Ricotta & Mascarpone Cheesecake with Blueberries

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Oct 9, 2013

Cheesecake Ric/Mas Blueberries

It was one of the lovely girls at the Animal Welfare League office’s birthday yesterday so I thought I’d bring her a birthday cake today. We’ve talked a lot about food and cake and I knew that she loved ricotta and wanted to try a cheesecake with just that. I found this wonderful and fruity cheesecake for the occasion. Everyone in the office loved it and so did I.

The recipe is from a Danish magazine called S√łndag (Sunday). The cake is full of blueberries so if you want more cheesecake taste you can leave out some of the berries, maybe add them as decoration instead.

Serves 8-10

Ingredients

  • 200 g digestive biscuits
  • 110 g butter, melted
  • Butter for greasing the springform tin
  • 250 g ricotta
  • 250 g mascarpone
  • 110 g sugar
  • 3 eggs
  • Finely shredded lemon zest from 1/2 organic lemon
  • 125 g blueberries

Decoration

  • 50-100 blueberries

Directions

Preheat the oven to 160C. Stretch baking paper over the bottom of a 22 cm springform tin and grease the sides with butter.

Crush the biscuits, or blend them, and mix them together with the butter. Press the mixture into bottom of the springform tin and refrigerate while you’re making the filling.

Stir together ricotta and mascarpone with sugar until the mixture is soft. Add the eggs one at a time and stir well inbetween. Fold in the lemon zest and the blueberries and pour it over the cold base.

Bake the cake for 60-65 minutes. Let it cool and serve with fresh blueberries.

The cake will keep for 1 week in the fridge – if you can leave it alone.

Cheesecake Ric/Mas Blueberries Cheesecake Ric/Mas Blueberries Cheesecake Ric/Mas Blueberries Cheesecake Ric/Mas Blueberries Cheesecake Ric/Mas Blueberries Cheesecake Ric/Mas Blueberries Cheesecake Ric/Mas Blueberries

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