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Ingredients

Adjust Servings:
300 gr digestive biscuits
100 gr salted butter
3 eggs
150 gr sugar
1 grated organic lemon
50 gr plain flour
350 gr ricotta cheese
150 gr cream cheese
380 gr frozen blueberries
2 spoons icing sugar
1/2 lemon juice

Nutritional information

20g
Protein
10g
Carbs
5g
Fat

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Blueberries Cheese Cake

Blueberries Cheese Cake

On autumn afternoon

Cuisine:
  • Serves 8
  • Easy

Ingredients

Directions

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I happen to make this dessert during the rainy autumn afternoons. I do not any better way to spend time enjoying a slice of cheese cake with a warm tea  under a wool blanket, watching a film with my family.

Steps

1
Done
15 min

Biscuit Base

Preheat oven to 180 . Grease a 24 cm springform round cake tin.Place the biscuits in a food blender and crush them. Melt the butter in a saucepan and stir in the crushed biscuits . Press the biscuit mixture into a base of the tin with the bake of a spoon. Chill in the fridge.

2
Done
15 mins

The filling

Place eggs and sugar in a large mixing bowl. Using an electric whisk , beat the mixture for 5 mins. Add grated lemon,cream cheese and ricotta cheese , mixing well after each addition. Sift flour and mix until combined. Pour the mixture over the biscuit base and bake for 50/ 55 mins.. Leave it to cool, then chill the cake in the fridge for 2 hours.

3
Done
10 min

It's time to serve the cake!

Carefully remove the cake from the springform tin. Place blueberries, icing sugar and lemon juice in a saucepan cover and simmer for 5 minutes until soft . Place the warm blueberries on top of cake and serve!!!!

Annapaola

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