Friday, April 10, 2015

Blueberry cheesecake

Every now and then, mostly when I'm free from school, I get this little feeling that I want to make something tasty. At home I'm a real cook-wannabe, always trying out new dishes. When I stopped by the local 'Action' (a Dutch supermarket with the goal of being supercheap) I was lucky enough to spot a cute heartshaped cake tin and I knew right away what I was going to do the day after: bake a cake. I've always craved cheesecake, but I had never made one before. 

This is the result! It was really tasty, so I'm sharing the recipe with you.

250 g of cookies (I used a mix of wholegrain biscuits and ginger/speculoos cookies)
120 g of butter
500 g of mascarpone 
250 g of ricotta
100 g of crystal sugar
50 g of cornflour (maizena)
1 little bag of vanillasugar
3 eggs
10 ml of cream
as much blueberries as you want

- Preheat oven to 175° C.
- Crumble the cookies and add them to the melted butter. Layer this mixture on the bottom of a greased cake tin and press on well. Place in oven for +/- 10 min and then let it cool.
- Mix mascarpone and ricotta, then add the sugar, vanilla and cornflour. Add eggs one by one and mix. Add the cream at last until you have a smooth yet steady texture. 
- Pour this on the baked bottom in the cake tin and spread it out. Add blueberries on top and place the tin in the warm oven for about 60 minutes. 
- When you take the tin out of the oven, let it cool for a while and then place it in the fridge for about two hours until it's ready to eat. 

*Serving tip: add some more red fruits and/or a scoop of ice cream!

I never knew making cheesecake was this easy! Let me know how you've experienced it or if you would like to taste this delicious cake!

xo Romy


No comments

Post a Comment

© Rusty Revolvers | All rights reserved.
Blog Layout Created by pipdig