Name: Italian Blueberry Cheesecake
Yield: Serves 4
Cuisine: Italy
Ingredients: 200ml single cream; 200g blueberry jam; 1 vanilla pod, split lengthways; 150g cantucci biscuits, ground to fine crumbs; 1 teaspoon plain flour, sifted; 200ml whole milk; 80g sugar; 4 medium egg yolks; 1 teaspoon cornflour, sifted; 300g ricotta cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

This is an easy no-bake cheesecake recipe, Italian-style. Delicious almond cantucci biscuits are crumbled and layered with ricotta vanilla custard and swirls of sweet blueberry jam -it’s all good but it’s the whipped ricotta custard that makes me keep coming back for more.

Ingredients

200ml whole milk
200ml single cream
1 vanilla pod</

Method

Place the milk, cream and vanilla pod in a pan with 40 grams of the sugar and bring to a boil, whisking until the sugar dissolves. Turn off the heat. In a bowl, whisk the egg yolks with the remaining sugar, flour and cornflour to form a smooth paste.

Discard the vanilla pod from the warm cream mixture, then slowly pour it onto the eggs, whisking constantly so they don’t scramble. Once e