Blueberry Ginger Cheesecake

Hey (once again),

I nearly forgot to post the recipe for the cheesecake I prepared for my boyfriend's 30th birthday yesterday! I didn't imagine it to be thaaat good, but I was really impressed...

here we go!

Blueberry Ginger Cheesecake

Ingredients:

45g butter

300g Cantuccini and Amarettini cookies (finely milled)

3 sp. powdered sugar

750g ricotta

100g sugar

4 eggs

250g mascarpone

15g ginger, milled

100g candied ginger

zest of 1 orange and 1 lemon

2 tsp. lemon jiuce 

1 tsp starch

500g blueberries

springform baking tin of 26cm buttered and sugared

1. Preheat oven 175°.

2. Take the  milled cookies, add powdered sugar and melted butter. Blend well and put it into the buttered and sugared baking tin. Bake for 10min. Take out and leave to cool down a little bit.

3. Blend ricotta until it is smoothly fluffy. Next, add the sugar and eggs one after another.

4. Add mascarpone as well as milled and candied ginger, lemon and orange zest, lemon juice and starch.

5. Put on the cookie layer in the baking tin, spread evenly.

6. Put water of 2cm height in the griddle, wrap tinfoil around the baking tin and put it in the water.

7. Bake 60-70min. Take out and loosen the cake on the edges. Put the cake into the fridge for at least 6 hours.

8. Take 350g of the blueberries and heat it together with a tsp of starch, 50g sugar, lemon zest and juice. Put it on the edge of the cake, left cold blueberries to centre. Put into the fridge to cool down again.

9. Cut into pieces and serve!

Here's a picture of my cake. I added some grapes and flower decoration! :)