Lemon ricotta baked cheesecake withblueberries
"This lemon ricotta baked cheesecake covered with little purplish blueberries is a fresh and slightly sweet dessert, almost like a moist cake, in which one feels the soft taste of the ricotta, the vivid acidity of the lemon and the juicy bittersweet blueberries, which leave a faint trace of blue over pale yellow as we cut the slices. It’s just a little detail, but I thought it was pretty...."
INGREDIENTS
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750 grams fresh ricotta
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1/2 teaspoon butter
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75 grams cookies or biscuits (to your choice)
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250 grams Mascarpone
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50 grams all-purpose flour
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200 grams sugar
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4 large eggs
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Zest of 1 lemon
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1 tablespoon lemon juice
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blueberries
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200 grams Powdered sugar to finish (optional)
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Just A Pinch Sweepstakes