Italian Ricotta Cheesecake with Homemade Blueberry Compote
Master this elegant Italian cheesecake at home—it's lighter, fragrant with citrus, and topped with a luscious blueberry compote for a show-stopping dessert.
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Ingredients
- 180gram Dry Chocolate Biscuits
- 100gram Butter
- 600gram Ricotta cheese (Sheep's Milk)
- 100gram Brown sugar
- as needed Lemon Zest
- 1kilo Blueberries
- 700gram Sugar (Granulated)
- 2table_spoon Lemon Juice
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