Burnt Ricotta Cheesecake with Blueberry Compote
1 Hour +
〰️
1 Hour + 〰️
Serves 10
Ingredients
Cheesecake:
500g ricotta
500g mascarpone
500g double cream
100g honey
1 teaspoon of good quality vanilla paste or extract
50g plain flour
6 large eggs
Pinch of salt
Blueberry Compote:
2 cups (300g) fresh or frozen blueberries
1/4 cup (50g) granulated sugar
Juice of 1 lemon
Whipped Mascarpone Cream:
1 cup (250g) mascarpone cheese
1/2 cup (120ml) heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Method
Preheat the Oven and Prepare the Pan: Preheat your oven to 190°C (170°C fan/gas mark 5). Line a 25cm loose-bottomed cake tin with two sheets of baking paper, making sure the paper extends at least two inches above the top of the tin on all sides.
Make the Cheesecake Batter: In a stand mixer, combine the ricotta, mascarpone, double cream, honey, vanilla paste or extract, and plain flour. Add a pinch of salt. Beat at medium speed for 4 minutes. Scrape the sides of the bowl with a spatula and mix for an additional 30 seconds.
Bake the Cheesecake: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. After the final egg is mixed in, transfer the batter to the prepared cake tin. Smooth the top with a spatula. Place the tin on a baking tray and bake for 1 hour, or until the top is deeply golden (You want it to burn slightly, so don’t freak out!) and the center is jiggly. The cheesecake will slightly collapse in the center as it cools; this is expected. Allow it to cool completely for at least 4 hours. Carefully peel off the baking paper from the sides before serving.
Prepare the Blueberry Compote: Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the blueberries have burst and the mixture has thickened, about 10-15 minutes. Let it cool, then refrigerate until ready to serve.
Make the Whipped Mascarpone Cream:In a mixing bowl, combine the mascarpone, heavy cream, powdered sugar, and vanilla extract. Whip until the mixture forms soft peaks. Be careful not to overmix, as it can become grainy.
Assemble and Serve:Once the cheesecake has cooled, remove it from the pan and transfer it to a serving plate. Top with dollops of whipped mascarpone cream and then blueberry compote . Garnish with fresh blueberries and a sprinkle of lemon zest for an extra touch of freshness and color.
Notes
You don’t have to make the cream or compote, they’re both optional but fun toppings! The Cheesecake is delicious on its own. I pre make this cake the night before and let it cool overnight!