Baked cheesecake with blueberries and lemon ricotta. A fresh and amazing taste, this combination developed after tasting lemon ricotta, in the land of blueberries. Yes, maybe I talk about it a lot, but believe me, it’s worth knowing the many wonders of our country, Italy. I think it’s a utopia to taste the grand variety of food produced in Italy, for now, I’m content to share that little piece that is part of my experiences.
The production of blueberries in Piedmont and especially in the Po Valley has reached very high levels and demand is constantly increasing. They seem to have found incredibly favorable soil and climate; and as they used to say, blueberries in the Po Valley “have found America”
Ricotta is a dairy product that boasts lightness, so in summer I prefer to use it for my cakes, and the ricotta made from sheep’s milk or seiras is spectacular, so…
Let’s get to the point: a very crumbly shortcrust pastry, with a filling of blueberries and lemon ricotta from the Cedar Coast.
A tasty journey along the peninsula.
And with blueberries, I also suggest other recipes:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8 slices
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
Shortcrust pastry, fresh blueberries, and ricotta. Light and summery ingredients. For a dessert with a soft heart and delicate taste.
- 14.1 oz shortcrust pastry (for a 9-inch pan)
- 14.1 oz ricotta
- 3 egg yolks
- 2 lemon zest (ground with two tablespoons of the total sugar.)
- 7 oz sugar
- 10.6 oz blueberries
- to taste blueberry jam (Without pieces. Or make it with 5 oz of fresh blueberries, 2/3 cup of water and 10.6 oz of sugar. Cook together and pass through a food mill. Cook for about ten minutes on low heat, stirring often.)
Useful Tools
A pie pan, bowl for mixing ricotta, spatula, and rolling pin.
- Bowls
- Rolling Pins
- Baking Pans
- Kitchen Spatulas
Steps
A cheesecake with few steps and a lot of taste
Roll out the shortcrust pastry and line the pie pan. Arrange the fresh blueberries on the bottom. Refrigerate until use.
In a bowl, mix well the ricotta after sifting it with the sugar, egg yolks, and lemon zest.
Transfer the mixture to fill the shortcrust pastry. Bake in a preheated oven at 350°F for about 35 minutes. Start on the lower rack of the oven, midway through the cooking, raise one rack higher to finish well.
The filling seems to detach from the shortcrust pastry.
Once cooled, remove from the oven, transfer to a plate, and finish with gelatin.
Wait until it is completely cold to enjoy every part of it. Fragrant, tasty, and light.
Some More Tips
You can also use jam on the bottom of the shortcrust if you don’t have fresh blueberries. If you like to experiment, add a drop of lavender essence for foods in the topping gelatin. Top result, even with raspberries.
