Monoportion blueberries and white chocolate cheesecakes

Hi bakers,

I can garantee you that today’s recipe will please even the fussiest of eaters. Recently, I’ve been testing recipes for a food contest and I was given 5 ingredients to build a dessert on. Then, all of a sudden, I came up with the idea of this quick no-bake cheesecake in a glass.

It’s easy to make, it takes just 90 minutes and it’s the perfect dessert for the upcoming mild spring days, thanks to its delicate and balanced flavour. My sister approved it pretty quickly and I’m sure your family or your friends will too. I really hope you’ll give it a go!!!

For 4- 5 portions:
For the lemon and almond crumble:
  • 100 g plain flour;
  • 100 g corn flour;
  • 100 g finely ground almonds;
  • 100 g caster sugar;
  • 100 g cold butter;
  • a pinch of salt;
  • the zest of an organic lemon;
  • 1 egg yolk.
For the ricotta mousse:
  • 350 g Italian ricotta;
  • 160 g full-fat cream cheese;
  • 2 tbsp vanilla yoghurt;
  • 100 g white chocolate;
  • 50 ml whipped double cream.
For the blueberry’s compote:
  • 200 g fresh blueberries;
  • 3 tbsp caster sugar;
  • juice of 1 lemon;
  • 1 tsp corn starch,
  • a splash of water.
To decorate:
  • 50 g fresh blueberries;
  • fresh mint;
  • white chocolate curls.

1) To begin with, place your plain flour, corn flour, ground almonds and the butter in a food processor ( don’t worry,if you want to, you can make the dough by hand) and pulse for a few seconds, then add the zest of the lemon, a pinch of salt, sugar ad finally the egg yolk. At the end, the dough must resemble coarse breadcrumbs. Pour your crumbs in a cake tin, lined with greaseproof paper, and bake it in a preheated oven at 180°C/350°F for 30-35 minutes ( the surface must be golden-brown). Once baked, remove from the tin and let it cool down on a wire rack.

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2) To make the compote, wash your fresh blueberries and pop them in a large frying pan, add 3 tbsp of caster sugar, the juice of a lemon and a tsp of corn starch, previously stirred in a splash of water and let the mixture gently simmer over a medium heat for 5 minutes or until the blueberries have broken into pieces.

3) For the cheesecake cream, melt your white chocolate over a double boiler and let it cool down a bit. In the meantime stir your ricotta with the cream cheese and with 2 large tbsp of vanilla yoghurt. Now stir in also the melted chocolate and finally gently fold in the whipped cream.

4) Now scoop 1/3 of the cheese mixture in a small bowl and add 2 spoonful of the blueberry’s compote. Stir until nicely blended.

5) Assemble your dessert in a wine glass or in a small jar: place the crunchy crumble on the bottom, followed by a thin layer of blueberry cheese mixture, a thick layer of white chocolate mixture and finish it off with the blueberries’ compote.

6) Decorate your cheesecake with a few fresh blueberries, some fresh mint and some white chocolate curls. Let it rest in the fridge for an hour before serving.

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With this recipe I take part in the food contest “Neff your soul”! Wish me luck!!!

I hope you liked this recipe and, if you did, don’t forget to sign up to my website and follow me on my Facebook page and on my Instagram account ( @gloriaturetta19). See you very soon!!!


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