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.
Ricotta and Blueberry Cheesecake
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 themserved slightly warm, but they are just as good cold. This recipe is one that my chef Mark and I developed for the shop.
125g unsalted butter, plus extra for greasing the tin
275g caster sugar
Zest of 1 lemon
1 tsp vanilla extract
4 eggs, separated
2 cups almond meal
2 tbsp cornflour
Pinch of salt
1 cup blueberries
1⁄2 cup flaked almonds
1⁄2 cup icing sugar, for dusting
Preheat oven to 180°C/160°C fan-forced.
Generously butter a cake tin – 12 inch/30 cm tray.
Using the paddle attachment of an electric stand mixer, or a whisk, beat together butter, sugar, lemon zest and vanilla.
Continue to beat until mixture is light, pale and fluffy.
Scrape down sides every so often. Add egg yolks one at a time, then almond meal and cornflour.
When well-combined, stop mixer and gently fold in ricotta, mixing thoroughly to form a creamy texture. I like to do this by hand, but you can continue to use the electric mixer.
In a clean bowl, beat egg whites with salt until soft peaks form.
Gently fold 1⁄3 of the egg whites into ricotta mixture. Continue with the rest of the mixture, until all combined.
Spoon mixture into prepared tin. Smooth top and sprinkle with blueberries followed by flaked almonds.
Bake for approx. 40-45 mins. Test with a skewer. If it comes out clean they are ready, if still wet give them a few more minutes.
Remove from oven and leave to cool.
Once cooled, remove from tins and dust with icing sugar to serve.