Dorset Blueberry, Ricotta and Cobnut Cheesecake

Name: Dorset Blueberry, Ricotta and Cobnut Cheesecake
Ingredients: 450 g (2½ cups) blueberries; 200 ml (¾ cup + 1 tbsp) water; 20 g (2 tbsp + 2 tsp) cornflour; 250 g (9 oz) digestive biscuits, graham crackers or Hobnob biscuits; 250 g (9 oz) digestive biscuits, graham crackers or Hobnob biscuits; 250 g (9 oz) digestive biscuits, graham crackers or Hobnob biscuits; 80 g (5½ tbsp) butter, melted; 300 ml (1⅓ cups) double cream; 100 g (½ cup) sugar; 250 g (9 oz) cream cheese, softened to room temperature; 250 g (1⅓ cups) ricotta, softened to room temperature; finely grated zest of 1 lemon; 1 tsp vanilla extract; 120-150 g (¾-l cup) cobnuts or hazelnuts, lightly toasted; 120-150 g (¾-l cup) cobnuts or hazelnuts, lightly toasted

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Ingredients

For the blueberry syrup

450 g (2½ cups) blueberries
200 g (1

Cake
Vegetarian

Method

Put 200g (generous 1 cup) of the blueberries (use the softer ones) into a pan with the sugar and 175ml (¾ cup) water. Slowly bring to the boil to dissolve the sugar, then simmer for 3-4 minutes. Mix the cornflour with the remaining water and add to the pan, stirring. Simmer, still stirring, for another 2-3 minutes. Remove from the heat and strain through a fine sieve int