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Makes
2 10 cm x 30 cm tarts or 1 round 9" inch cake
Author Notes
Do you have a favourite cheesecake recipe? In search of the ideal recipe we discovered the unique taste of this spicy pastry combined with the very creamy filling, contrasting the freshness of the fruit. A cheesecake to become our favourite, don't you think so? —bonheurcuisine
Ingredients
- For the crust
-
1/2
recipe Homemade Graham Crackers dough - by Martha Stewart
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100
g unsalted butter, soft
- For the filling
-
2 cups
creamy ricotta cheese
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1 1/2 cups
spreadable cream cheese
-
1/2 cup
sugar
-
3
eggs
-
1 tablespoon
lemon zest
-
1 teaspoon
vanilla extract
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1 cup
blueberries
-
2 tablespoons
assorted berry marmalade
-
boiling water for the reduction
Directions
- For the crust
-
Make the Homemade Graham Crackers dough according to the recipe, without cutting the dough into pieces
-
Allow to cool. Cut into pieces and process the baked dough with the butter until well blended
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Butter and line a chosen baking tin and fill in with the dough, pressing it with your fingertips against the walls of the tin
-
Refrigerate for 20 minutes
- For the filling
-
In a bowl combine the creamy ricotta cheese, the cream cheese, sugar and lemon zest
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Add the eggs one by one and mix with a hand beater. Add the vanilla extract
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Pour the mixture over the dough in the baking tin
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Preheat the oven to 180 º C / 350 º F and bake for 40 minutes or until the filling is firm. Allow to cool on a rack
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Make a reduction with the marmalade and boiling water and stir gently over a low fire
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Glaze the blueberries in the sauce and pour on the cheesecake. Refrigerate
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Take out of the refrigerator a few minutes before serving
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