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Blueberry & Lemon Ricotta Cheesecake

 

Serves 6

 

500g ricotta

4 eggs

180g caster sugar

50g plain flour

Juice of 2 unwaxed lemons

Zest of 1 lemon

100g blueberries

Unsalted butter ( butter the tin)

 

Preheat oven to 150 C/300 F/gas mark 2

Whisk the ricotta, eggs and sugar until frothy.

Add the flour and lemon juice/zest and whisk until smooth.

Stir in the blueberries gently.

Butter a 20 cm cake tin and pour in the batter.

Bake for 30 minutes

Check the cake is set in the middle and leave for a further few minutes if required.

Cool and serve with Blueberry yoghurt or crème fraiche.

 

Try this with a  chilled rich cream sherry

 

 

 

 

 

 

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© Tim Charlesworth