Lemon Ricotta & Blueberry Cheesecake
Ingredients
- 500g ricotta
- 400g Zanetti Mascarpone
- Grated zest 4 lemons, juice 3 lemons
- 150g icing sugar
- 1 tsp vanilla extract
- 2 sheets leaf gelatin
- 300g frozen blueberries, defrosted
- 200g vanilla sponge round
- 2-3 tbsp Mackays Lemon Curd
- 1 lemon, cut into thin slices
- Mint leaves
Method
- Start this recipe by placing a layer of vanilla sponge into the base of a round cake tin. Soak with a little limoncello or soaking syrup.
- Next, blitz together in a food processor the ricotta, mascarpone, lemon zest, icing sugar and vanilla till smooth.
- Soak the gelatin sheets in water till soft, then melt in a pan with the lemon juice. When ready, stir into the cheesecake mixture, followed by half of the blueberries.
- Spoon the mixture over the sponge, smooth out and place in a fridge to set for an hour or two.
- When ready, spread over the lemon curd and remove from the tin.
- Decorate the top with the remaining half of the defrosted berries, lemon slices and mint leaves.