Torta Al Formaggi Recipe

Prepare the filling

In a large mixing bowl, combine the ricotta cheese, cream cheese, and granulated sugar. Mix until smooth and creamy.

Add flavorings

Stir in the lavender, vanilla extract, eggs, lemon zest, and lemon juice until well incorporated.

Bake the filling

Pour the cheesecake filling into the prepared crust and bake in a preheated oven at 325°F (160°C) for 45-50 minutes or until set. Let cool completely.

Prepare the crust

Melt the butter and mix it with granulated sugar. Dip each ladyfinger briefly in warm water to soften, then arrange them in a circular pattern at the bottom of a springform pan.

Form the crust

Once the ladyfingers are arranged, pour the melted butter and sugar mixture over them to help bind them together.

Cook the compote

In a saucepan over medium heat, combine the fresh blueberries, sugar, and lemon juice. Cook until the blueberries start to burst and the mixture thickens, about 10 minutes.

Cool the compote

Remove from heat and let the compote cool before serving on top of the cheesecake.

Heat the cream

In a saucepan, heat the heavy cream and sugar over medium heat until it's just about to boil.

Temper the egg yolks

In a separate bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks while whisking continuously to temper the eggs.

Thicken the sauce

Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon. Stir in the vanilla extract.

Cool the crème anglaise

Let the crème anglaise cool before serving alongside the cheesecake.