Hej, it's the season for blueberries and, whether you go for picking those wild berries in the forest or you buy some of those cultivated sweeter "super berries" at the food store, they are an excellent concentrate of nutrients and health benefits.
Here I have my culinary tip for a blueberries ricotta cheese cake you may try.
150 gr dry cereal biscuits, 100 gr butter, 460 (fresh cow, goat or sheep milked) ricotta cheese, 2 eggs, 1 lemon, blueberries, a sprinkle of cinnamon, a pinch of salt.
First of all, crush the biscuits and make tiny crumbs of them. In a bowl, mix well biscuits crumbs, melted butter and a sprinkle of cinnamon. Pour the mixture in a hinged cake pan and spread it well with a table spoon, after fixing a disc of baking paper at the bottom inside.
Prepare the filling mixing ricotta cheese with eggs, the grated peel of lemon, a table spoon of sugar and a pinch of salt. Mix well and add the smooth filling on top of the biscuits base in the cake pan.
Bake the ricotta cheese cake gently in the oven (160°C) for about 45 minutes or little more. It is recommended to check it from time to time and to use only the grill during the last baking phase. It will swell and will make a golden surface.
Serve this delicious ricotta cheese cake when it gets cooler and decorated with a generous handful of fresh blueberries and leaves of mint on top.
Enjoy the blueberries season and the ricotta cheese cake. Children and older children will love it.
2 responses to “Blueberries ricotta cheese cake? Yes, please”
Yes Giuseppa, I would love to taste your beautifully designed ricotta cheese cake with the oh-so-tasty blueberries. Do blueberries grow in the south of Italy? Here in Sweden, the forests are now full of blueberries.
Hallo Håkan, nice to hear from you. Actually, blueberries productions are more widespread in Northern Italy. In any case, I read somewhere that Canada, the US and Peru are among the largest producers and exporters in the world of these wonderful berries.