If you have been following my blog for the past few months, you have probably realized by now that I am a big dessert fan! Cakes are my favorite, but I love small treats too. Here, I give you the recipe of a simple and quick blueberry cheesecake recipe made with only one cheese: ricotta.
– 42 oz cow ricotta cheese (1200g)
– 10.5 oz fresh blueberries (300g)
– 1.8 oz granulated sugar for the blueberries (50g)
– 2 oz icing sugar for the cake (60g)
– 10-15 graham cookies
– 2 large eggs
– 4.6 oz unsalted butter (130g)
– Salt, a pinch
Preheat the oven to 180C (350F). In a large pan, put the blueberries and sugar and a table spoon of water. Let it boil on slow fire for about 20 minutes, and stir occasionally. Don’t let the berries dry too much because you want to have the juice to add to the cake. Adjust with sugar if you prefer sweeter berries. Let it cool down.
In the meantime, melt the butter in the microwave and let is cool down. Finely crumble the cookies, add the butter and mix it all together; put it in a round cooking pan with removable borders, level it with the help of a spoon, and leave in the fridge for 30 minutes. This will be the base of the cake.
In a large bowl, put the ricotta cheese. Add the icing sugar and the pinch of salt and mix it well with before adding one whole egg and one egg yolk. Add half of the blueberries juice to the ricotta mix and whip the remaining egg white and add it to the mix. Add the whipped egg white with a spoon with round movements from the bottom to the top so the mix will stay “fluffy.”
Transfer the mix in the baking pan and bake for about one hour. If you see that the cake it is still too soft, keep in the oven for another 15 min. Do not cook too long since you will put it in the fridge and it will get harder anyway. Cooking time may slightly vary according to the type of oven you are using. I used a gas oven, not a ventilated one.
Once the cake is ready, let it cool down completely before letting it rest in the fridge where you will leave it for about 2 hours. Decorate with the remaining blueberries.
And, voila’! A fantastic and yummy blueberry cheesecake!