Search My Blog

Saturday, November 19, 2011

Individual Ricotta Cheesecakes with Wild Blueberry Compote

My sister was coming over for dinner with some fresh Fanny Bay Oysters. She asked me to make a salad. I did, but I felt that it just wasn't enough of a contribution to this dinner. After all, she was bring fresh oysters. From Fanny Bay. On the island. And was sharing them with me. That is sisterly love.

So, I needed to bring something equally fun and loving to the dinner table. 

As I have said time and time again, I am more of a savory girl. My sister, however, loves her sweets. So, I thought I would make her some ricotta cheesecake. But, it couldn't just be any ricotta cheesecake. Because, as I mentioned before, she had the oysters. Fresh, beautiful, huge Fanny Bay oysters. And my dessert had to be worthy of those.

So I made the cheesecake with wild blueberry compote. In individual mason jars. To show my love and appreciation for my sister. Oh, and did I mention the oysters?

Individual Ricotta Cheesecakes with Wild Blueberry Compote
Makes 4 individual cheesecakes

250 grams Ricotta
2 Large Eggs, seperated
1/4 cup + 1 tbsp Sugar
1 1/2 tbsp Flour
Zest of 1 Lemon
Pinch of Salt
4 Small Wide Mouth Mason Jars (250ml) or ramekins or individual springforms
Butter and Sugar for Mason Jars

For the Wild Blueberry Compote
Makes about 2 cups of Compote

3 cups Wild Blueberries, frozen
1/3 cup Sugar
Zest and Juice of 1 Lemon
1 tbsp Cornstarch

To make the cheesecakes:
Preheat the oven to 375 degrees.
Butter 4 small wide mouth mason jars (250ml size). Sprinkle sugar inside the jars. Set aside.

In a large bowl, beat the ricotta until smooth. beat in the egg yolks and sugar. Stir in the flour, lemon zest and salt.

In a seperate bowl, beat egg whites with 1 tbsp sugar until they form stiff peaks. Fold the egg whites gently into the ricotta mixture.

Pour the mixture into the prepared mason jars, place on a baking sheet, and bake for 30-35 minutes until firm and golden brown on top. Let cool completely.

To make the compote:
Combine all ingredients into a saucepan and simmer on medium-high heat for about 10 minutes until thickened. Let cool completely. Spoon onto the cooled cheesecakes before serving.

1 comment:

  1. What gorgeous cheesecakes :D
    And in a jar too? The fun never ends ;)

    Choc Chip Uru
    Latest: Double Nutella Cheesecake Brownies