Ricotta and Blueberry Cheesecake
At the Sweet Greek shop we always have an abundance of ricotta, as it is used for spanakopites, and so much more. I love ricotta and use it for cakes, savoury dishes
and salads. This recipe is what we use at the Sweet Greek Shop for our small ricotta tarts, which are deliciously sweet, aromatic, soft little tarts. I love them
served slightly warm, but they are just as good cold. This recipe is one that my chef Mark and I developed for the shop.
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