A small blueberry cheesecake
Every now and then I enjoy creating new combinations; after going to Valle Po to pick blueberries, I couldn’t help but use them for a small dessert.
Ideas come spontaneously; sometimes I write them down and then try the combinations I thought of, other times I’m eager to try, so I get to work as soon as I can. Like in this case; while we were coming back, I was choosing the pairings and mentally going through my pantry to find the right ingredients.
I didn’t even get there too early, but you know, passion puts wings on your feet, and in no time I was organized.
This small blueberry cheesecake was born, also flavored with lavender, since someone in the family doesn’t like it, I made both versions.
I don’t usually prepare this type of dessert, but every now and then, especially in the summer, I find some inspiration!
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Cookies, butter, blueberries…Picked in Valle Po
- 7 oz butter
- 15 oz amaretti (dry)
- 14 oz blueberries
- 3/4 cup sugar
- 3.5 oz white chocolate
- 7 oz ricotta
- 7 oz vegetable whipping cream
- to taste powdered sugar
- 1 lavender sprig (Fresh sprig of Lavandula spica)
Tools
A bowl for the base cream, one for mixing the blueberry cream, bowl for the biscuit base, pastry bag, round mold for the biscuit base,
Steps
In a few steps, a delicious cheesecake
With butter at room temperature and creamy consistency, and finely ground amaretti, make a homogeneous mixture
With the round mold covered with plastic wrap for easy extraction, create a container cylinder; remove the butter that rises to the surface with a small knife, this happens because amaretti, by nature, are less absorbent than shortbread. Let it set in the refrigerator, meanwhile put 300 grams of blueberries in a saucepan with granulated sugar and cook. If you prefer, blend halfway as I did, cook for about 15 minutes and let it cool.
Meanwhile, break the white chocolate and add a little hot cream to melt it.
Once reduced to cream, add sifted ricotta, powdered sugar, adjusting to your personal taste, whipped cream, and 3/4 of the now-cooled blueberry jam, keeping some aside for decoration
Fill your container with the blueberry cream…
add a tablespoon of jam and
Decorate as you like…
With the remaining white cream
and the syrup obtained by filtering your jam and fresh blueberries… I also used lavender to flavor the cream by infusion, as it pairs very well with blueberries. With the “leftovers,” I created very small single servings.
As mentioned above, I flavored the cream with lavender, thus obtaining a delicate and fragrant cheesecake very pleasing to the palate. It can be stored in the fridge and can also be frozen, being careful to let it rest in the fridge for a few hours before serving.
