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
Makes: 2 10 cm x 30 cm tarts or 1 round 9" inch cake
Ingredients
For the crust
-
1/2
recipe Homemade Graham Crackers dough – by Martha Stewart
-
100
g unsalted butter, soft
For the filling
-
2
cups creamy ricotta cheese
-
1 1/2
cups spreadable cream cheese
-
1/2
cup sugar
-
3
eggs
-
1
tablespoon lemon zest
-
1
teaspoon vanilla extract
-
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
- 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
- Add the eggs one by one and mix with a hand beater. Add the vanilla extract
- Pour the mixture over the dough in the baking tin
- 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
- Make a reduction with the marmalade and boiling water and stir gently over a low fire
- Glaze the blueberries in the sauce and pour on the cheesecake. Refrigerate
- Take out of the refrigerator a few minutes before serving