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.