Lemon Ricotta Cheesecake Recipe
blueberry elderflower gel, chantilly, pignoli brittle
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Ingredients
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Cheesecake
Blueberry Elderflower Gel
Chantilly Cream
Pignoli Brittle
Method
Cheesecake Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix the Cheesecake Batter
In a large bowl, combine ricotta cheese, cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- 3
Add Eggs and Flour
Add eggs one at a time, mixing well after each addition. Gently fold in the flour and salt until just combined.
- 4
Bake the Cheesecake
Pour the cheesecake batter into a greased springform pan. Bake for 50-60 minutes or until the center is set but slightly jiggly.
- 5
Cool the Cheesecake
Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. Then refrigerate until fully chilled.
Blueberry Elderflower Gel Preparation
- 6
Prepare Gelatin
Dissolve gelatin in 2 tablespoons of water and let it sit for 5 minutes.
- 7
Cook Blueberries
In a saucepan, combine blueberries and elderflower cordial. Cook over medium heat until the berries are soft, about 5-7 minutes.
- 8
Add Gelatin
Remove from heat and stir in the softened gelatin until completely dissolved. Pour into a container and let it set in the refrigerator until firm.
Chantilly Cream Preparation
- 9
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
Pignoli Brittle Preparation
- 10
Prepare the Sugar
In a saucepan, combine granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves.
- 11
Add Pine Nuts
Once the mixture turns amber, add the pine nuts and stir to coat. Pour onto a parchment-lined baking sheet and let cool.
- 12
Break into Pieces
Once fully cooled, break the brittle into pieces.