Italian Blueberry Cheesecake

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Brick Lane Cookbook

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