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Cheesecake with Lemon and Blueberries

Updated: Mar 5

  • Phenomenal cake quick and easy, and very tasty, refreshing and a wonderful treat for the whole family. Follow recipe.

Ingredients: simple, total time: 70 min.

For the base:

  • 180 g of digestive biscuits

  • 50 g butter

  • 2 Tablespoons milk

To fill/Cream:

  • 275 g of ricotta

  • 125 g of white yogurt

  • 120 g of white sugar

  • 120 g of blueberries

  • 2 eggs

  • 1 lemon zest

  • 4 Tbsp lemon juice

  • 1 Tbsp cornflour

  1. The first thing you need to do is crumble the biscuits and put them in a bowl and mix with the melted butter and milk and mix them well to get a compact biscuit.

  2. Take a 35 cm square baking tray and line it with parchment paper, and pour the mixture you made into the biscuit base. And tap lightly with your hands. Bake in the oven at 180 degrees for 10 minutes. When it is done, take it out of the oven and when it cools down, take it out of the pan.

  3. Now take one deeper plastic bowl and mix in the ricotta, yogurt, sugar, eggs, cornstarch. Pour the lemon zest you have grated and the lemon juice and mix everything together so that there are no lumps and the cream is homogeneous. When you get the desired density of the cream, add half the amount of blueberries to the cream and mix them with a spoon, then pour the biscuit on the base and flatten the cream with a spatula. When you have done that, take the rest of the blueberries and lightly pour them from above, arrange them nicely.

  4. Bake in the oven at 180 °C for about 40 minutes, then turn off the oven and leave the cake to cool in the oven for about 10 minutes.

  5. Then take it out of the oven and let it cool until it reaches room temperature, and then put it in the fridge for at least 3 hours. Serve cold cake.

Buon appetito!

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